Sour Pork Sausage សាច់ក្រកជ្រូក (Thai Isan Flavor រស់ជាតិថៃឥសាន្ត )
Made with pork with a blend of spices and seasonings. The flavor is milder than Cambodian beef sausage however it has the same touch of sourness from curing. All natural ingredients, no MSG, no food coloring or food dye. These sausages are homemade. Bite size pieces. Easy to serve, easy to share.
Pricing
$13 per pound (1 pack contains 1 pound)
SALES ON PERISHABLE ARE FINAL. NO RETURN, NO REFUND or EXCHANGE. NON PERISHABLE CAN BE RETURN FOR A REFUND. CUSTOMER RESPONSIBLE FOR ALL COST INCUR IN SENDING IT BACK TO US.
Please refer to the cooked & uncooked image for size reference. Sausages are weigh at the time of shipping to ensure accuracy. Shipping cost will depends on order size.
Buyer Care Instruction
Sausages are vacuum sealed to preserve freshness. We use USPS shipping supplies along with other medium to aid with absorbing moisture that might occur during transit.
Upon delivery, please unravel and inspect your order as soon as possible. These sausages are naturally cured and because they were tightly sealed, it is expected that a strong aroma describe as slightly sour, might hit your sense of smell. Occasionally with some white speckles or spots. Don’t be alarm! Think salami with white powdering coating. This is part of the curing (fermenting) of sausage. It helps with conservation. The smell will dissipate. You may take a slightly damp paper towel and gently wipe off the white speckles, if there’s any. Allow it to air dry after the wipe then you can either store it in the freezer for extended life or in the fridge if you wish to cook it sooner.
Tips for cooking
For best tasting cook it in the air fry or grill it. Naturally pork is a fatty cut of meat. The fat keep the meat moist and not hard and dry. To reduce the amount of fat consume, you can use a pin, toothpick or fork to poke through the sausage casing before cooking. This will allow the fat to drip freely during cooking. If you choose to pan fry, please be cautious due to the high fat content. Pat sausage dry to prevent oil splatter. Start cooking at low heat and adjust as needed.
