Cambodian Fermented Sausage Khmer called Twa Koh ត្វាគោ

Cambodian Fermented Beef Sausage Khmer called Twa Koh
(ត្វាគោ)
Ingredients:
10 lbs beef brisket.
2 cups ground fresh Galangal root.
1 cup chopped fresh garlic.
4 or more habaneros pepper.
1 cup brown sugar.
1 cup oyster sauce.
2 tbsp salt.
1 tbsp white or black pepper.
1 tsp msg optional.
2 tbsp red chili pepper powder .
2 tbsp white wine vinegar.
2 tbsp fish sauce.
2 cups cooked rice.
Mix to combine.
Let’s the meat rest in refrigerator for at least 30 minutes before stuffing.
👉 Prepare:
Clean and wash sausage casings with vinegar and water to get rid of salt.
👉 Prepare: cotton twine for to tight the sausage.
Note:
Air dried sausages for two to three days to ferment to make it sour.
Cook accordingly .
-Shelf life storage:
In refrigerator 7 days.
In freezer 3 months.
Sovanna’s Cooking
and recipe

[@nejo4664]

Twa Koh looks delicious. Thank you for sharing your recipe.

[@sovannascookingandrecipe9684]

My pleasure.

[@hangandrew]

Om, you need an online shop and ship to Houston 🙏🏽🙏🏽🙏🏽 i miss Khmer food 🥺

[@leatan3165]

Thank you for sharing your recipe. Could you tell me how many hours and which level if I use the food dehydrator? Thank you

[@seamoreplant]

Wow ! ❤ 🤤🤤🤤🙏

[@ninameas5393]

Oum, if I dont have the basket. Can I sit it out inside the house?

[@sovannascookingandrecipe9684]

You can order those drying net from Amazon but yes you can sit it in the kitchen.

[@naiylazainal]

How long to put it under sun?

[@sovannascookingandrecipe9684]

No I don’t put directly under the sun just air dry in the shade for 2 days