I’ve been making and cooking with lemongrass for a couple years now. I never made a lemongrass sausage, but I thought I would give it a try. I’ve had a few people ask me how to make it, so I decided to try and write out the recipe. It’s important to use fresh lemongrass as opposed to dried. I found my lemongrass at my local Whole Foods market. I was very surprised to find that the lemongrass that Whole Foods sells is fresh and not dried.

Lemongrass is a beautiful herb that has a mild lemony flavour and a distinct lemony scent. It has a unique appearance and texture as it is dried. It is a perfect ingredient for cooking and particularly for sausages and meatballs.

Recently I made a Cambodian lemongrass sausage and it was incredibly delicious. The lemongrass was complemented with cilantro, garlic, and onions. One of the best parts of this recipe is that there is no need to add any preservatives, as it is made with natural ingredients. I hope you enjoy the recipe and give it a try.

Pork shoulder, pork casing wash, cold rice, and other ingredients are used to make Cambodian Lemongrass Sausage. For a more rustic and hearty sausage, this generations-old technique mixes ground and diced meats.

Ingredients

3 1/2 pounds of 25 percent fat pork shoulder, butt, or beef    
1/2 cup garlic, minced    
10 finely cut kaffir lime leaves    
1/2 cup lemongrass, minced    
1/3 cup galangal, minced    
oyster sauce (three tablespoons)    
2 tablespoons soy sauce    
1 nam power bundle (Thai) (this help to sour)    
1 pound of Chinese BBQ seasoning power (red)    
1–2 tbsp. crushed Thai chiles for a fiery and spicy sausage (optional)    
It’s preferable to use 1 cup of chilled rice or leftover rice.    
Wash the salt inside and out of the pork casing.    

Recipe for Cambodian Lemongrass Sausage with Step-by-Step Instructions

  1. Cut the meat into tiny pieces (this is best for all Khmer sausages) The sausage will be sufficiently fattened thanks to the pork belly.
  2. Pound the lemongrass, galangal, garlic, and kaffir lime leaves to a paste in a mortar and pestle.
  3. Combine the meat and all of the ingredients in a large mixing basin and mix thoroughly with your hands.
  4. If you don’t have a Kitchen Aid, use any clean tube with a bigger top to push the sausage into the casing; this will take a long time. If you don’t have one, use any type of clean tube with a larger top to force the sausage into casing; this will take a long time.
  5. After you’ve finished filling the sausages, twist them into a link as I did in the photo. Hang the sausages in the sun to dry for a day or two, then store them in the fridge or freezer for later use.
  6. Grill or pan-fry your sausages the same as you would any other sausage.

Serve with any kind of bread or rice to make Cambodian Lemongrass Sausage.

Thank you, and have fun with it.

 

Related Recipe: Fried Lemon Grass Chicken in Cambodia

daily value in percent

31.4 g total carbohydrate (11%)

Cholesterol: 272 mg (91%)

65.1g 83 percent total fat

Saturated Fat (Saturated Fat) (Saturated Fat) (Saturated Fat) (Satur

Dietary Fiber (0.3%) 0.9g

73.9g 148 percent protein

728mg sodium (32% sodium)

2 percent sugars 0.8g

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Lemongrass is a popular spice used in southern Asian and African cooking, and it is quite common in Cambodian cuisine. The lemongrass is a rhizome (a bulbous plant-like stem) that has been used for its aromatic leaves and fragrant flowers for centuries. Lemongrass is a most useful ingredient in a wide variety of dishes, which is why it is said to possess medicinal properties.. Read more about cambodian sausage twako and let us know what you think.