An Authentic Cambodian Beef Sausage with Galangal, Lemongrass and White Kampot Pepper
Sausages appear in great food cultures all over the world, and we never tire of discovering them. It is not something we take lightly, though. When we make a sausage rooted in another cuisine, we want to do it with proper care, working closely with chefs whose knowledge and experience can guide the process.

To mark the end of Barang’s residency above The Globe Tavern in Borough Market, and the beginning of an exciting new partnership, we are delighted to be collaborating on this authentic Cambodian beef sausage.

Barang is the project of Tom Geoffrey Smith, who has been on a mission to bring Cambodian food to a wider audience. Inspired by his travels and eating experiences in Cambodia, Tom recognised a gap for the fresh, vibrant flavours that define the cuisine. Since launching his residency at The Globe in Borough Market, he and his team have made a serious impression on London’s restaurant scene.

It was not long after we began working with Tom that the conversation turned to sausages. Cambodian sausage traditions are strong, and we were keen to explore them properly. What we have created is something genuinely distinctive: an aromatic beef sausage made with galangal, lemongrass, garlic and makrut lime leaves, blended with beef chuck and brisket, red chilli paste, white Kampot pepper and steamed jasmine rice. The rice gives the sausage its characteristic light sourness, adding another layer of complexity to the flavour. It is a sausage of real character, and one we are very pleased to be making.

Cooking Advice
Ideally, cook low and slow over a small scattering of charcoal, perhaps with a pinch of wood chips for a subtle smoky finish.

Serve with fresh Southeast Asian herbs such as Vietnamese coriander or sawtooth coriander, along with pickled vegetables of your choice.

For a fusion approach, leaning towards a Cambodian num pang, fill a crusty French baguette with mayonnaise and slices of Kwa Ko sausage, then top with pickled vegetables, finely sliced bird’s eye chillies, cucumber and coriander leaves.