A Guide to Cooking Authentic Cambodian Sausage (Twah Ko)

Cambodian sausage known as twah ko, is a tasty highlight of Cambodian cuisine. These unique sausages feature a blend of ground pork, garlic, lemongrass and other zesty seasonings stuffed into natural hog casing. Twah ko can be enjoyed grilled, fried in soups and more. Here is a complete guide to making and cooking delicious twah ko at home.

Overview of Cambodian Sausage

Twah ko has its roots in southeast Asian street food but has become a staple in Cambodian cooking Here’s an introduction to this flavorful sausage

• Strong garlic flavor along with lemongrass, galangal, kaffir lime and black pepper.

• Made from coarsely ground pork shoulder seasoned with dried spices.

• Traditionally stuffed into natural hog casing but can use collagen casings

• Sold fresh and uncooked from markets in link form or ground.

• Can be substituted for other sausages in Western recipes.

• Delicious grilled, pan fried, in soups or sliced raw on snacks.

• Bright red-orange color from annatto seed powder or paprika.

Twah ko is a versatile sausage with unique Cambodian flair.

Shopping for Cambodian Sausage

Looking to buy pre-made twah ko? Here are some tips:

• Check Asian grocery stores or Cambodian markets if available locally.

• Frozen twah ko links can be found at some mainstream grocers like Whole Foods.

• Buy freshly made sausage from Cambodian restaurants if they sell it.

• Order online from Amazon, Asian food sites or Cambodian restaurants.

• When buying links, look for plump, tight casing without air pockets.

• Make sure raw sausage has no sliminess, off colors or odors.

Finding authentic twah ko just requires a little searching both in stores and online.

Making Homemade Cambodian Sausage

For the absolute best results, making twah ko from scratch is recommended:

Ingredients:

• 3 lbs ground pork shoulder
• 8 cloves garlic, minced
• 2 stalks lemongrass, minced
• 1 tbsp grated galangal
• 1 tsp ground kaffir lime leaves
• 2 tsp black pepper
• 1 tbsp fish sauce
• 1 tbsp annatto powder
• Hog casings

Process:

1. In a bowl, mix all ingredients except casings until well incorporated.

2. Stuff mixture tightly into hog casings, prick air pockets.

3. Twist casing at 5-6 inch intervals to form links.

4. Use immediately or refrigerate 1-2 days before cooking.

Making your own twah ko allows full control over ingredients for authentic flavor.

Cambodian Sausage Cooking Methods

Twah ko can be prepared in numerous tasty ways:

Grilling

The most popular cooking method provides great charred flavor:

• Grill over medium heat 15-20 minutes, turning.

• Baste with sauce glaze last 5 minutes if desired.

• Grill until 165°F internal temperature.

• Slice and serve with rice, noodles or dipping sauces.

Pan Frying

Frying provides a crispy browned exterior:

• Cook in skillet with oil over medium heat about 10 minutes per side.

• Fry until internal temperature reaches 165°F.

• Remove sausage from pan and slice to serve.

Soup

Feature twah ko in traditional Cambodian soups:

• Add sliced raw sausage to soups and stews.

• Cook for at least 15 minutes to ensure it is heated through.

Popular options include sachr chrouk, nom banh chok and more.

Raw

Enjoy fresh flavor by eating raw:

• Slice fresh links into coins to add to snacks and rice dishes.

• Marinate raw slices in fish sauce, lime, herbs, chili, etc.

The garlic and lemongrass provide plenty of flavor when uncooked.

Tips for Best Results

Follow these tips for delicious homemade twah ko:

• Use fresh spices like whole lemongrass rather than powders.

• Ensure sausage reaches safe 165°F temperature during cooking.

• Allow grill or pan to heat fully before starting to avoid bursting.

• Cook links whole then slice after cooking to preserve juiciness.

• Add annatto powder or paprika for bright reddish-orange color.

• Fry or grill until outside gets browned and crispy.

• Store fresh sausage tightly wrapped for 1 week, or freeze for longer term.

Taking a little extra care yields seriously amazing twah ko.

Serving Ideas for Cambodian Sausage

In addition to eating twah ko on its own, it shines in a variety of dishes:

• Breakfast – Fry up links with eggs, rice, herbs, vegetables

• Soups – Rice noodle soup, sachr chrouk, fish amok, etc.

• Salads – Sliced sausage on top of fresh veggie salads

• Sandwiches – Grilled sausage with cucumber, carrots, cilantro, chili mayo

• Pizza – Use crumbled twah ko as tasty protein topping

• Fried rice – Slice up sausage into stir fry rice

• Appetizers – Serve slices with fried wontons, smoked fish, fresh herbs

• Entrees – Create sausage and vegetable kebabs or skewers

The garlic-infused flavor of twah ko pairs well with many ingredients.

Cambodian Dipping Sauces and Condiments

Don’t forget traditional dipping sauces and garnishes:

• Prahok ktese – Fermented fish, lime juice, chillies and herbs

• Teuk trei – Spicy lemon-fish sauce with garlic

• Ssloa – Ginger, lime juice, fish sauce and fresh chilies

• Fresh herbs – Mint, cilantro, culantro, etc.

• Lime wedges – Bright acidity complements the sausage

• Crushed peanuts – For added crunch and nutty flavor

Authentic sauces make twah ko even more stellar.

History and Cultural Importance of Twah Ko

Like many traditional foods, twah ko tells the story of Cambodian culture:

• Originated as way to preserve meat without refrigeration.

• Closely linked to nomadic lifestyles reliant on dried foods.

• Remains a mainstay at huge Cambodian festivals and celebrations.

• Vital protein source even through difficult historical times.

• Represents Cambodia’s strong French culinary influence.

• Provided easy portable nutrition for farmers and laborers.

• Still made using traditional family recipes passed down generations.

This classic sausage truly captures the spirit of Cambodian cuisine.

Troubleshooting Homemade Cambodian Sausage

Making great homemade twah ko does take some practice:

Problem: Sausage texture is too soft and mushy

Solution: Use less water in the filling, pack tighter in casings

Problem: Sausage filling leaks out of casings

Solution: Fill only very firmly packed, patch small leaks with glue

Problem: Sausage is bland without enough garlic flavor

Solution: Increase garlic amount, use fresh not jarred

Problem: Sausage casing splits and bursts during cooking

Solution: Avoid poking with fork before cooking, grill gently

Don’t get discouraged! Even homemade sausage masters faced a learning curve.

Final Thoughts