How to make Kwah Ko (Cambodian Sausage)

My mom has been making these sausages for a long time now. She never really makes them often because of the time it takes to stuff the sausage. I can never find these locally unless I travel to long beach. But that is just a waste of time and money. So I asked my mom to call around and talk to her friends to make sure she can come up with the best recipe she can. And this one by far was the best she has ever made. Although I haven't tried the ones from the store in a very long time. Flavor is very close. Leave outside longer for a more sour taste.

Ingredients
4lbs Chuck Beef
MSG (Your choice to add or not)
Salt (to taste)
Cooked Jasmin Rice
Palm Sugar
Oyster Sauce
Kaffir Lime Leaf
Garlic
Galangal
Nuevo Chili Pepper (Mild heat, blend into paste)
Cooking Rice Wine
Lem Hog Casings

Stuffing tool
http://www.basspro.com/Plastic-Stuffi...