[Cambodia] How to cook Pork sausages (sach krok)

Ingredients

• 1 lemongrass stalk, trimmed, chopped
• 10 kaffir lime leaves, centre veins discarded, thinly shredded
• 2 cm slice galangal, peeled, chopped
• 1 garlic clove, chopped
• 2½ tsp Chinese five-spice
• 2 tbsp sweet paprika
• 2 tsp salt
• 50 g grated palm sugar
• 60 ml (¼ cup) fish sauce
• 1.5 kg lean minced pork
• 2 m natural sausage casing (see note), very well rinsed
• 100 ml vegetable oil, plus extra, to fry
• salad, to serve

• 135 g (½ cup) grated palm sugar
• 60 ml (¼ cup) fish sauce
• 60 ml (¼ cup) rice vinegar
• 2 garlic cloves, crushed
• 1 long red chilli, finely chopped

Directions