This week I am making a Cambodian dish called Kwah Ko! Some call it Twah Ko but it is the same thing! This is a Cambodian beef sausage that is dried and sours slightly but is balanced by some sugar in the recipe as well. In Cambodia the sausage is called Sach Krawh which is beef and fat, basically it means sausage. I am making this sausage recipe case less and cured rather than the traditional air dried I am using curing salt and going case less because of the versatility of this sausage. The recipe can be found below. Enjoy!
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Ingredients:
4lbs Coarse/rough ground chuck.
1 1/2 Tsp. Morton Tenderquick per lbs of beef.
1/2 Cup cooked Rice.
2 Tbsp. dried lemongrass or finely finely chopped lemongrass
1+ Tbsp. crushed red chili flake or cayenne powder to taste if you like spicy(optional).
1/2 Cup brown sugar which offers balance between the sweet and sour nature of this sausage.
2 Tbsp Hoisin sauce.
1 Tbsp. fish sauce.
Kaffir Lime Leaf or zest of limes 1 1/2 Tbsp or kaffir lime powder, finely, finely chopped curry leaves 1 Tbsp.
2 Tbsp. Dried galangal that has been toasted in a skillet for some good smoky accents.
2 Tbsp. garlic granules
2 Tbsp of Cooking Rice Wine as souring agent
Method:
Add all ingredients to the ground chuck and mix in well.
Take a hefty amount and lay it on a sheet of cling wrap.
shape into a roll and roll up the meat in the wrap tightly.
Make patties and wrap in the plastic.
This sausage meat is very versatile.
