Cambodian Lemongrass Pork Sausage

Welcome back to our Cambodian kitchen. Today we are going to make pork lemongrass sausage. We will be using groom as our base for our sausage flavor. You will need 10 pounds of pork butt or pork shoulder, find one with good fat on it, 2 cup of groom, chicken powder, turmeric powder, salt, sugar, and MSG. We will be making 10 pounds of sausage today. Let's prep our ingredients. We are done prepping our pork. We mince them up. You want them in peas and carrot size. We will add our 2 cup of lemongrass paste, the groom, 1 cup of sugar, half a cup of chicken powder, 1 quarter cup of salt, 1 tablespoon of MSG, half a tablespoon of turmeric powder. I have already made a couple of sausages. You can make them any size you prefer. This is the sausage stuffer I got off of Amazon. I'm using the casing and the large nozzle. Make sure you have a toothpick or skewer so you can puncture some holes in the sausage so when you do tie them it doesn't pop. Also don't stuff them too tightly. You want them to have a little bit of room to expand. Have your scissors ready. Make sure you put a few holes in there. Tie one end and then you can just adjust the casings if you need to. Sometimes you get a little bit too much casings so you can just adjust it. That's why you need this little air pocket so the sausage doesn't expand. Try to make them uniform like all the same size. With the strings I just made a loop. You can absolutely tie them up smaller if you like. It's just easier for me to hang them when I have the loop. So I'm going to continue and make the rest of the sausage. We are done making our 10 pound of sausage with pork. I'm now going to hang them outside in the sun for a few days and let them ferment. This is the second day they will be sitting in the sun. It's been a total of about two weeks since I started the sausage process. I did make three different sausage in that entire week. I'm going to actually show you all three sausages and we'll start off with the sweet style sausage. Now they all have been hanging outside in the sun naturally for an entire week. Then I put them in the refrigerator for another week just to finish the process. This is the sweet sausage. Here is the lemongrass sausage. Then we have our quacko. These quacko, I can smell how fermented they are because of the rice that we added to the sausage. We are going to do a quick taste test on all the three sausages. They're done. They've been actually drying out for two weeks. I have our quacko, the Cambodian beef sausage, our grung sausage, and our Chinese style sweet sausage. We are going to cook them up today and do a taste testing. All the recipes will be on my YouTube channel so definitely check them out. My favorite one, the pork one. Of course, the traditional quacko. So good.