Cambodian Food- How To Make Kwah Ko/Twah Go/Twa Ko Kroeung Cambodian Sausage With Lemongrass

Richard.Blaine's picture

May. 08, 2016

This week I am making a Cambodian dish called Kwah Ko! Some call it Twah Ko but it is the same thing! This is a Cambodian beef sausage that is dried and sours slightly but is balanced by some sugar in the recipe as well. In Cambodia the sausage is called Sach Krawh which is beef and fat, basically it means sausage. I am making this sausage recipe case less and cured rather than the traditional air dried I am using curing salt and going case less because of the versatility of this sausage. The recipe can be found below. Enjoy!


Ground chuck 6 Pound (Coarse/rough)
Morton's tender quick salt 2 Teaspoon (1 +/
Cooked rice 1/2 Cup (8 tbs)
Dried lemongrass/Finely chopped lemongrass 2 Tablespoon
Crushed red chili flakes/Cayenne powder 1 1/2 Tablespoon
Brown sugar 1/2 Cup (8 tbs) (which offers balance between the sweet and sour nature of this sausage)
Hoisin sauce 2 Tablespoon
Fish sauce 1 Tablespoon
Lime zest/Kaffir lime powder/ finely chopped curry leaves/kaffir lime leaf 1 tbsp
Dried galangal 2 Tablespoon (that has been toasted in a skillet for some good smoky accents)
Garlic granules 2 Tablespoon
Cooking rice wine 2 Tablespoon (as souring agent)


For directions, please watch the video.

Recipe Summary

Difficulty Level: Easy
Servings: 20

Nutrition Facts

Serving size

Calories 373Calories from Fat 243

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 349 mg14.54%

Total Carbohydrates 9 g3%

Dietary Fiber %

Sugars 5 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet