I was born and brought up in Canada, and years later I moved to the neighbourhood of Westmount, Quebec. Since I was young, I’ve been a vegetarian. And since I was a child I’ve been an enthusiast of food, cooking, and quality.

Asia is full of amazing cuisine, but one country’s name stands out amongst the rest: Cambodia. When Cambodians cook up a dish, the results are mind-bogglingly delicious. Take Cambodian beef sausage, for example. The brainchild of Cambodian cuisine expert Chef Tea, the dish is a savory mixture of ground beef, eggs, garlic, shallots, lemongrass, and kaffir lime leaves, which is then stuffed into a banana leaf and steamed.

There’s nothing quite like a good saus sausage.  They’re full of flavor and tend to be the best of the best. I’m talking about the variety that goes by the name of “Saus”.  It’s a very popular type of sausage that originated in Germany and is well known for it’s delicious taste.  Recently, I got the chance to do a taste test of a brand new Cambodian saus that is well known in the region for it’s tasty taste.

Beef and other ingredients are used to make Cambodian Beef Sausage. This traditional Khmer Beef Sausage is extremely tasty and popular in Asian countries.


3 1/2 pounds. beef or pork chopped into tiny chunks with 25% fat    
1 cup rice that has been left over    
1/2 cup galangal, minced    
1/2 cup garlic, minced    
3 – 4 tbsp. oyster sauce    
1 tblsp chili powder for spicy twa ko (optional)    
3 tablespoons soy sauce    
Nam powder (one packet) (use the clear bag inside also)    
1 pound of Chinese pork BBQ spices (some have 2 pkg in one envelope)    
Casing made of pork (wash the outside and inside real good because it has salt in it.)    

Making Cambodian Beef Sausage: Step-by-Step Instructions

  1. Mix everything (except the rice) together, then add the rice last so it doesn’t stick.
  2. Regular or sticky rice may be used.
  3. Twist the twa ko into tiny links after stuffing them into the shell. I hang them on the rack to dry for a few hours or dry them in the sun. Twa Ko may be frozen and used at a later time.




Recipes similar to this one: Cambodian Banana Bread

daily value in percent

18g (7% of total carbohydrate)

118 percent Cholesterol 355mg

25 g (32% of total fat)

9 grams of saturated fat (45 percent)

1 gram of dietary fiber = 4%

246 percent protein 123g

60 percent sodium, 1390mg

1 gram of sugar = 2%

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Is there anything better than bread and cheese? I know, it’s blasphemy. But there are times when I’ve just gotta get some meat into my face, and I don’t mean like a Big Mac or a steak. Why not get some good ol’ Cambodian beef sausage to compliment my cravings? This recipe is pretty simple, and only requires three ingredients: ground beef, onion, and some spices.. Read more about kwa ko and let us know what you think.

Frequently Asked Questions

What does Cambodian sausage taste like?

It tastes like a mix of pork and beef.

What is TWA KO?

TWA KO is a type of martial arts that was developed in the late 19th century by J.W. Fusenji, who founded the Tokyo Womens Self-Defense Association (TWSDA).

What is beef sausage?

Beef sausage is a type of sausage made from beef and pork.