Cambodian sausage, pork sausage patty, twa ko inspired!

Recipe tutorial:

5lbs pork butt/ Boston butt
5 kaffir live leaves minced
5 cloves garlic (3Tbsp) minced
2 Tbsp paprika
2 inches of fresh turmeric chopped
2 tsp crushed pepper flakes
1 small shallot chopped
1/2 cup galangal minced
1/2 cup lemon grass minced
1/2 cup rice
1/2 puck palm sugar smashed
1 Tbsp kosher salt
1 Tbsp fish sauce

Using a food processor helps fasten the process. Add chopped galangal/lemongrass into food processor until finely minced, no salt. Once pork fat is finely minced with herbs, remove into large bowl, then rough chop thick pieces of remaining meat.

Don't forget to use a screen to block bugs. After day 1, you may remove zipper bag and dry for 1 more day. It had I distinct mild sour taste at day 1. I don't have any casing to make sausage links, but this sausage patty sliced into sections do a pretty good job.

Pork has a good flavor, but I'd like to try beef next time, most twa ko I've heard of mention beef! This is my interpretation of the recipe, and believe it has authentic flavors. It turned out really good, and tasted like the real thing, 1st time trial on this recipe was a success! I would make it again.