Mastering the Art of Cooking Delicious Cambodian Sausage

Cambodian sausage, known locally as sai krok, is a type of pork sausage that is hugely popular in Cambodian cuisine. It has a distinctive garlicky, peppery flavor and a firm but juicy texture when cooked right While sai krok may look like any other sausage, perfecting the technique for cooking it takes some finesse Undercook it and the sausage can be tough and rubbery. Overcook it and you lose all the moisture, ending up with a dry, bland sausage.

After spending many months taste testing and experimenting in my kitchen I’ve mastered the art of cooking sai krok so that it turns out tender and bursting with flavor every time. In this guide I’ll share everything I’ve learned so you too can make this addictive Cambodian sausage at home.

Here’s what we’ll cover:

• Background on sai krok and its key ingredients
• Tips for buying high-quality sai krok
• Recommended tools and equipment for cooking
• Step-by-step instructions for grilling, pan frying and boiling
• How to infuse extra garlic flavor
• Serving suggestions to enjoy sai krok like a local
• Common mistakes and how to avoid them

So let’s get started and learn how to cook stellar Cambodian sausage!

Sai krok is essentially the Cambodian version of a smoked pork sausage. It contains a mix of ground pork, garlic, pepper and other warm spices. Unlike many sausages that utilize a lamb or beef casing, sai krok uses a thinner pork casing. This gives it a distinctive snappy, firm texture when cooked properly. The pork filling has a coarser, loose grind as well. Sai krok is seasoned aggressively with salty, spicy and garlicky flavors. When cooked right, it’s absolute perfection!

Buying High-Quality Sai Krok

The first step in cooking great sai krok is choosing high quality sausages. Here’s what to look for:

• Purchase sai krok from a Cambodian or Asian market if possible for authenticity. Avoid pre-packaged commercial brands.

• Look for sausages with a red-brown colored filling and an even shape. Avoid any with grey, blotchy meat.

• Make sure the casing is firm but flexible when handled, not dried out or overly hardened.

• Opt for sai krok without too many visible chunks of fat, which can cause splattering when cooking.

• Check the ingredients list. It should contain pork, garlic, black pepper and salt as the main seasonings.

• Look for a light smoky aroma and ensure the sausage doesn’t smell rancid or sour.

Buying freshly made, high-quality sai krok ensures you start off cooking with the best product possible. Now let’s get to the fun part – actually cooking it to perfection!

Recommended Tools and Equipment

Cooking sai krok is simple and requires minimal equipment:

• A grill, grill pan, or cast iron skillet to sear the sausages

• Wooden skewers for easy turning if grilling

• A pot with simmering water if boiling

• Oil for greasing the cooking surface

• Tongs, spatula, and fork for handling and turning

• A sharp knife for slicing and removing the casing

• Paper towels for blotting away excess oil

That’s really all you need, along with your seasoned sai krok, to make this recipe.

Grilling Method for Sai Krok

Grilling over an open flame is my favorite way to cook sai krok. It gives it a nice char while locking in the moisture. Follow these simple steps:

• Soak bamboo skewers in water for 30 minutes so they don’t burn. Skewer each sausage lengthwise through the middle.

• Brush the grill grates with oil and preheat over medium-high heat.

• Place the sausages directly over the heat. Grill for 12-15 minutes, turning occasionally, until browned with grill marks.

• Move the sausages to indirect heat if they begin to char too quickly. Grill until cooked through, about 20 total minutes.

• Check for doneness – the internal temperature should reach 160°F. Slice one open to be sure the meat is firm and no longer pink.

• Transfer the grilled sai krok to a platter and let rest for 5 minutes before serving.

Skewering the sausages makes them easier to maneuver on the grill. The direct high heat gives them a nice sear while the indirect heat finishes them gently.

Pan Frying Method

You can also pan fry sai krok to crispy perfection:

• Add 2 Tbsp oil to a cast iron or nonstick skillet over medium high heat.

• When the oil is hot, add the sai krok links and fry undisturbed for 2-3 minutes to brown.

• Turn and repeat on all sides until the sausages are evenly browned all over, about 8 minutes total.

• Reduce the heat to medium and cook, turning occasionally, until the insides reach 160°F, about 15 more minutes.

• Drain on paper towels. Let rest 5 minutes before slicing and serving.

Be sure to brown the sausages first over higher heat to develop that crispy exterior before finishing at a lower temp.

Boiling Method

For a foolproof cooking method, simmering the sai krok in gently boiling water is effective:

• Bring a large pot of water to a boil over high heat.

• Gently add the sai krok links and boil for 15-20 minutes.

• Check the internal temperature, piercing a sausage with a skewer. Once it reaches 160°F, they are fully cooked.

• Drain and optionally run under cool water briefly to stop the cooking.

• Pat dry with paper towels before slicing and serving.

The moist heat from boiling ensures the sausages cook evenly and become tender. Just be careful not to boil too long or the texture will become mushy.

Infusing Extra Garlic Flavor

To take the garlic flavor up a notch, try this trick:

• Peel and thinly slice 2-3 cloves of garlic

• Use a sharp knife to gently cut 3-4 slits lengthwise along each raw sausage

• Stuff the sliced garlic into the slits in the sausage

• Cook as desired through grilling, pan frying or boiling

• The garlic infuses into the sausage, amping up the flavor

Just be careful not to overstuff the garlic or the sausages may burst during cooking. This little trick takes the sai krok to the next level!

Serving Suggestions

Now that your sai krok is cooked, it’s time to enjoy it like a true Cambodian! Here are some authentic serving suggestions:

• Slice the sausages diagonally into bite-sized pieces and serve over rice.

• Chop and add to fried rice or noodles for a flavor boost.

• Slice and enjoy with fresh vegetable sticks, lettuce wraps and lime wedges.

• Dice up and use in soups, stir fries and curry dishes.

• Pair with classic condiments like fish sauce, hoisin and chili sauce.

However you choose to serve it, be sure to experience sai krok with a cold Cambodian beer! It’s the quintessential pairing.

Common Mistakes to Avoid

It takes some practice to master cooking sai krok. Steer clear of these common mistakes:

• Not piercing the sausages before grilling or boiling which can cause splitting. Always skewer or poke a few holes.

• Overcrowding the pan when frying which steams instead of sears. Give sausages room to brown properly.

• Turning or moving the sausages too frequently during cooking. Let them sear undisturbed before turning.

• Overcooking until the meat is tough and rubbery. Use a thermometer to monitor doneness.

• Skipping the resting period after cooking when the juices redistribute. Always let rest before slicing.