Are you a fan of trying new and exotic foods? If so, Cambodian sausage is a must-try dish!
This delicious sausage is made with a blend of fresh herbs and spices, and is perfect for breakfast, lunch, or dinner. But how do you cook it?
In this article, we’ll show you step-by-step how to prepare, stuff, tie, dry, and cook Cambodian sausage. Whether you’re a seasoned chef or a beginner in the kitchen, this guide will help you create a mouth-watering dish that’s sure to impress your friends and family.
So let’s get started!
How To Cook Cambodian Sausage?
Step 1: Prepare the Meat
To make Cambodian sausage, you’ll need 2 pounds of beef or pork with fat. Cut the meat into small pieces and mix it with 1/4 cup of minced galangal, 1/4 cup of minced garlic, 1/2 cup of minced lemongrass, 1/2 cup of cold cooked rice, 3 tablespoons of fish sauce, 1 tablespoon of minced Kaffir lime leaves, 1 1/2 tablespoons of sugar, 4 tablespoons of crushed roasted peanuts, and 2 tablespoons of Nam Powder.
Mix everything together (except the rice), then add the rice last so it won’t stick.
Step 2: Stuff the Sausage
Toss sausage casing in oil to prevent it from drying out. Working in batches, transfer the pork mixture to a large, strong piping bag fitted with a plain nozzle. Tie a knot at the end of the casing, then open the other end and place it over the nozzle to cover. Firmly holding casing on the nozzle, pipe the pork mixture into the casing, working it down to the tied end with your hands. When you have filled 20 cm of the casing, twist it to seal and form a sausage. Repeat piping the mixture and twisting the casing to make 10 sausages.
Step 3: Dry the Sausage
Hang sausages in the sun for 2 or 3 days or until casings feel dry and the volume of the sausages has reduced by about 20 per cent.
Step 4: Cook the Sausage
To cook Cambodian sausage, heat a little oil in a large frying pan over medium heat, then cook sausages for 2 minutes each side or until browned. Alternatively, you can grill or air fry them for a healthier option.
Step 5: Serve and Enjoy!
Serve your Cambodian sausage with salad and dipping sauce. The sauce can be made by placing 125 ml (1/2 cup) water and sugar in a small saucepan. Slowly bring to a simmer, stirring occasionally, to dissolve sugar. Cool. Stir in remaining ingredients and set aside until needed.
Ingredients And Preparation
To make Cambodian sausage, you’ll need 2 pounds of beef or pork with fat. Cut the meat into small pieces and mix it with 1/4 cup of minced galangal, 1/4 cup of minced garlic, 1/2 cup of minced lemongrass, 1/2 cup of cold cooked rice, 3 tablespoons of fish sauce, 1 tablespoon of minced Kaffir lime leaves, 1 1/2 tablespoons of sugar, 4 tablespoons of crushed roasted peanuts, and 2 tablespoons of Nam Powder.
It’s important to mix everything together (except the rice), then add the rice last so it won’t stick. After mixing all the ingredients together, stuff the mixture into sausage casings. Make sure to toss the casing in oil to prevent it from drying out.
Hang the sausages in the sun for 2 or 3 days or until casings feel dry and the volume of the sausages has reduced by about 20 per cent.
To cook Cambodian sausage, heat a little oil in a large frying pan over medium heat, then cook sausages for 2 minutes each side or until browned. Alternatively, you can grill or air fry them for a healthier option.
When serving your Cambodian sausage, consider pairing it with salad and dipping sauce. The sauce can be made by placing 125 ml (1/2 cup) water and sugar in a small saucepan. Slowly bring to a simmer, stirring occasionally, to dissolve sugar. Cool. Stir in remaining ingredients and set aside until needed.
Stuffing The Sausage
After preparing the meat mixture, it’s time to stuff the sausage. The first step is to toss the sausage casing in oil to prevent it from drying out. Then, transfer the pork mixture to a large, strong piping bag fitted with a plain nozzle. Tie a knot at the end of the casing, then open the other end and place it over the nozzle to cover. Firmly holding casing on the nozzle, pipe the pork mixture into the casing, working it down to the tied end with your hands.
It’s important to ensure that you fill the casing evenly and avoid any air pockets. When you have filled 20 cm of the casing, twist it to seal and form a sausage. Repeat piping the mixture and twisting the casing to make 10 sausages.
Once you have stuffed all of your sausages, hang them in the sun for 2 or 3 days or until casings feel dry and the volume of the sausages has reduced by about 20 per cent. This step is important for allowing the flavors to meld together and for preserving the sausage.
After drying, you can cook your Cambodian sausage by heating a little oil in a large frying pan over medium heat, then cooking sausages for 2 minutes each side or until browned. Alternatively, you can grill or air fry them for a healthier option.
Serve your Cambodian sausage with salad and dipping sauce. The sauce can be made by placing 125 ml (1/2 cup) water and sugar in a small saucepan. Slowly bring to a simmer, stirring occasionally, to dissolve sugar. Cool. Stir in remaining ingredients and set aside until needed.
By following these steps, you’ll be able to make delicious Cambodian sausage that’s perfect for sharing with your family and friends.
Drying The Sausage
Drying the sausage is an essential step in making Cambodian sausage. Hang the sausages in the sun for 2-3 days or until the casings feel dry and the volume of the sausages has reduced by about 20%. It’s important to note that natural sausage casings are used in this recipe, which are made from the intestinal tract of farmed animals. These casings are available from most butchers and should be stored in a bowl of water in the fridge. If you don’t have access to direct sunlight, you can fan dry them for a day instead. Once dried, you can store your Cambodian sausage in the fridge or freezer until you’re ready to cook them. Keep in mind that these sausages are naturally cured in the sun, so they may have a slightly sour smell and white speckles or spots. This is part of the curing process and is nothing to be alarmed about. You can gently wipe off any white speckles with a slightly damp paper towel before storing them in the fridge or freezer.
Cooking The Sausage
Now that you have your Cambodian sausage ready, it’s time to cook it to perfection. There are a few different methods you can use depending on your preference.
For the best taste, it’s highly recommended to cook the sausage in an air fryer or on a grill. Cambodian beef sausages usually have some fat in them to keep the meat moist and prevent it from becoming hard and dry. To reduce the amount of fat you consume, you can use a pin, toothpick, or fork to poke through the sausage casing before cooking. This will allow the fat to drip freely during cooking.
If you choose to pan-fry the sausage, please be cautious due to the high fat content. Pat the sausage dry with a paper towel to prevent oil splatter. Start cooking at low heat and adjust as needed.
When cooking Cambodian sausage, it’s important to note that they are naturally cured in the sun and may have a strong aroma described as slightly sour. This is part of the curing (fermenting) process of the sausage, which helps with conservation. The smell will dissipate as you cook them.
Once cooked, serve your Cambodian sausage with a salad and dipping sauce made from water, sugar, fish sauce, garlic, chilies, and lime juice. Enjoy your delicious homemade Cambodian sausage!
Serving Suggestions And Variations
Cambodian sausage can be a delicious addition to any meal, and there are many ways to serve and enjoy it. Here are some serving suggestions and variations to try:
1. Serve with Sticky Rice and Fresh Herbs: Grill or fry the sausage until golden brown, then serve it with sticky rice and fresh herbs like lettuce and mint. The combination of flavors and textures is sure to impress.
2. Make a Sausage Sandwich: Slice the sausage lengthwise and serve it on a crusty baguette with pickled vegetables, cilantro, and spicy mayo. This is a great option for a quick lunch or snack.
3. Add to Stir-Fry: Cut the sausage into bite-sized pieces and add it to your favorite stir-fry recipe. The unique blend of herbs and spices in Cambodian sausage will add a new dimension of flavor to your dish.
4. Serve as an Appetizer: Cut the sausage into bite-sized pieces and serve it with a dipping sauce as an appetizer. The slightly sour aroma of the sausage pairs well with sweet or spicy dipping sauces.
5. Try Different Meats: While the traditional recipe calls for beef or pork, you can experiment with different meats like chicken or turkey to create your own unique flavor profile.
