Cambodian sausage/ Saik Krok Khmer is not your typical sausage. It is very well-seasoned with aromatic Southeast Asian spices and herbs, bold in taste, and has a great play of textures
This summer seems like a lot of things need to be replaced in our house. Remember our A/C was out since last week? well, it is still out! In fact, the repair guy just told us it wasn’t repairable anymore! We need a new unit! Thank Goodness the weather has been forgiving since yesterday and hopefully throughout the weekend because we sure need time to shop for new unit! Oh well, just an unavoidable part of human life on earth I suppose. Things breaking down. Nothing lasts forever! Even our body deteriorates over time. What do you expect of an over a decade A/C?
Anyway, life moves on and I have been cooking minimally this week because of the A/C and hot weather. This cambodian sausage patties post is long overdue since few months ago. I have so many cooking that I’ve done since last year that I haven’t even posted! geez!
Anyway, these Cambodian sausage patties are favorites in our house. The taste is amazing! Typical Southeast Asian complex and bold flavors! I love every bite of it. There is a great contrast between the soft sausage with the peanuts and mung beans that are in the meat patties.
Recipe is adapted from The Elephant Walk Cookbook by Katherine Neustadt and Longteine De Monteiro
Cambodian Sausage /Saik Krok Khmer
- 1 ½ lb ground pork
- ½ cup dried split mung beans (soaked overnight)
- ½ cup dried roasted peanuts
- 3 Tbsp sugar
- 2 tsp salt
- 1 large egg (beaten)
- 1 ½ stalk lemongrass (thinly sliced)
- 1 ½ Tbsp chopped fresh cilantro stems
- 3 cloves garlic (chopped)
- 1 large shallot (chopped)
- 6 kaffir lime leaves (use scissor to cut the middle veins out)
- 1- inch galangal (peeled)
- 1 dried chili de arbol
- 4 Thai chili
- 6 Tbsp coconut milk
- Place the soaked mung beans and peanuts in a food processor and coarsely chopped them. Scoop out and set aside
- In the same food processor, grind all the ingredients for spice paste in a blender into space consistency. You may add a bit more coconut milk if you need to get it going
- Mix the mung bean mixture, the spice paste, and ground pork and the rest of the ingredients
- Wet your hands and shape 3 to 4 tablespoon of the sausage mixture into patties about 1/2-inch thick
- Preheat a large non-stick skillet over medium to high heat with 1 Tbsp of oil. Pan fry the patties until they are golden brown, about 8 minutes on each side
- Serve with rice, bread, or salad, and pickles if you wish. I happened to have pickled carrots (see note)
Love to eat them on their own or with the pickled carrots! What an explosion of taste!
I am in love with these Marvellina. They remind of the Bulgarian kuftes I used to eat growing up, but these have a completely different spice paste flavor profile. With the exception of the garlic we use different herbs (typical of the Mediterranean and Middle Eastern cuisine). And the use of the peanut and mung beans with the ground meat – I am so intrigued. I need to make these asap. I wonder if I can use ginger instead of galangal – the closest Asian store to us is not very close and the regular store does not sell. I knew I should have grown our own!
Hi Milena. The taste and flavor profiles of ginger and galangal are pretty different. I would rather you omit galangal though if you can’t find any or if you can find the powdered galangal, that will be a perfect substitution too.