Mexican Chorizo

Mexican Chorizo
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Mexican Chorizo is the wet type of sausage, that is mainly used in bulk form, commonly mixed with eggs, potatoes, chilies, tacos, etc. This will keep in the fridge for several weeks. This is a base recipe that you can use and tailor the spices to your preference.
Servings Prep Time
750 grams of Chorizo 10 minutes
Servings Prep Time
750 grams of Chorizo 10 minutes
Mexican Chorizo
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Mexican Chorizo is the wet type of sausage, that is mainly used in bulk form, commonly mixed with eggs, potatoes, chilies, tacos, etc. This will keep in the fridge for several weeks. This is a base recipe that you can use and tailor the spices to your preference.
Servings Prep Time
750 grams of Chorizo 10 minutes
Servings Prep Time
750 grams of Chorizo 10 minutes
Ingredients
Servings: grams of Chorizo
Instructions
  1. You can use either minced pork from the store, or as I like to do, is grind my own, as you can control the fat content of meat. I will use pork shoulder when I make this. If grinding your own, use the medium plate or the coarse (wagon wheel) plate.
  2. Add the coarse ground pork to a large bowl, add all other ingredients and mix well, use your hands to ensure a good mixing. You may need to increase the amount of vinegar.
  3. Pack into a large jar or ceramic bowl, cover and store in the fridge for up to several weeks. Best to sit overnight in the fridge before the first use.
  4. To use, just scoop some out and cook with scrambled eggs, diced potatoes, etc.
Recipe Notes

Pork will cost about 75 Baht for 750 grams. This can be added to various dishes so 750 grams will last for say 6-10 dishes. Low cost.

Adapted from an internet recipe.

Stuffed Peppers with Polenta & Sausage

Stuffed Peppers with Polenta & Sausage
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This sounds really good, nice use of the polenta. On my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Stuffed Peppers with Polenta & Sausage
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This sounds really good, nice use of the polenta. On my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Microwave the bell peppers on High for 2 minutes to soften slightly. Cut bell peppers in half, lengthwise. Remove seeds and membranes, leave the stem intact for visual purpose.
  2. Heat oil in a large skillet over medium high heat. Add sausage to skillet and cook 4 minutes, stirring to break into small pieces. Add onion to skillet, stirring occasionally, until sausage is cooked and onion is tender, about 3 minutes. Remove sausage mixture from pan.
  3. Add cornmeal to the same skillet cook 1 minute, stirring constantly then add broth, milk, and 3/4 teaspoon of the salt, bring to a boil. Cover, reduce heat to medium, and cook, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in parsley, sausage, and half of the cheese. Divide mixture evenly among bell pepper halves. Place side by side on a baking sheet. Sprinkle with remaining mozzarella cheese.
  4. Bake for 30 minutes or until the cheese is browned and the peppers are tender.
  5. While the peppers are cooking, whisk the olive oil, vinegar, black pepper, and remaining salt in a medium bowl, add the tomatoes and basil, toss to coat. Serve over peppers with bread or a salad on the side for a complete meal.
Recipe Notes

For the sausage, this is based on making it yourself (takes just minutes) and would only cost about 40 Baht. Figure about 60 Baht for the cheese. For 6 servings, this is about 49 cents per serving.

Variant: Use 3 links of Italian sausage, hot or mild, remove the casing and break up when you cook them.

Shortcut: Italian Sausage.

Provided courtesy of good friend, Stephen Connell.
United States.

Isaan Sausage (Sai Krok)

Isaan Sausage (Sai Krok)
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This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. I took lots of photos to show exactly what this is.
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Isaan Sausage (Sai Krok)
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This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. I took lots of photos to show exactly what this is.
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. This is the seasoning packet, kit, used for this sausage, it contains everything, you just have to supply the meat. Lobo brand, best brand I have used, instructions are in English as well on the back, including photos.
  2. This is the contents of the kit, there is three packets, salt, rice, seasoning pack is mainly garlic and black pepper. There is also the collagen casings (5) and the strings needed to tie the sausages.
  3. I like to grind meat for Thai sausages as it does need to be quite fatty. This is the 500 grams of pork belly with the skin removed and cut into strips for the grinder. Grinding plate used is the course one, commonly called a wagon wheel.
  4. In a large bowl, add the pork and the contents of the three foil packets, using your hands, mix until sticky, this takes just a few minutes. Divide into approximately 5 equal size portions, I bassicaly make 5 meatballs that are the same size, you can leave them in the same bowl. Wash and dry your hands, important that your hands are dry when handling the casings.
  5. Open the casing packet and unfold the casings and separate them. One end is already tied.
  6. I use a funnel to stuff sausages and the plunger for my meat grinder is what I use to push the meat through the funnel. You can use any method you are familiar with to stuff the casings. Place a casing on the end of the funnel and slide it on all the way to the knotted end. Pick up one portion of the meat and place in the funnel, use your fingers or a plunger from a meat grinder to fill a casing. (I jumped the gun here and stuffed all 5 casings, instead of tying it into the smaller ones before stuffing the next.)
  7. Now with a casing stuffed, lay it on a plate and starting from the knotted end, use the string and tie into 5 smaller links, just wrap the string around and pull tight. when you get to the open end, give that a twist and tie that off with the string. (I made the mistake of trying to twist into links, worked about half the time, so don't do that method. I will certainly make this again and again, and will take new photos as well.)
  8. Let the sausage sit on the counter for 1 hour. Cook on a charcoal grill over low heat until cooked through, or bake at 140 C for 30 to 40 minutes. Serve with fresh vegetable like cabbage, lettuce, cucumber, carrot.
Recipe Notes

The seasoning packet for this is 37 Baht, and it includes the casing and string. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.

Variants: Beef, chicken, and shrimp can be used instead of pork.

From a recipe on a spice packet.

Homemade Vietnamese Sausage

Homemade Vietnamese Sausage
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This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor as well.
Servings
4-6 servings
Servings
4-6 servings
Homemade Vietnamese Sausage
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This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor as well.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated and is pasty in texture.
  2. Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).
  3. Pour the wet mixture into the meat mixture, and process for 30 seconds. Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.
  4. The next day, remove the meat from the fridge, and divide into two loaves.
  5. Wrap each loaf tightly with foil, repeat with another layer of foil. Twist the ends tightly and tie with kitchen string.
  6. Steam the loaves for 30-45 minutes.
  7. Remove the foil, slice, and enjoy. Mashed potatoes and gravy and a vegetable would be good sides.
Recipe Notes

For pork, this will run about 110 to 140 Baht/kilo for lean pork. For 1 1/4 kilo I will figure this as 175 Baht, for 4 servings, this is about $1.30 per serving.

Adapted from an internet recipe.

Cha Lua Kimbap

Cha Lua Kimbap
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Kimbap is Korean in origin, think of a California Roll and you will get the general idea. No raw fish involved, meats are cooked, vegetables can be pickled, steamed, or raw. Cha Lua Kimbap uses, you guessed it, Vietnamese sausage. These can be rolled in kim (roasted seaweed) or nori sheets. ingredients are approximate until I test this out. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Servings Prep Time
4 servings 20 minutes
Cha Lua Kimbap
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Kimbap is Korean in origin, think of a California Roll and you will get the general idea. No raw fish involved, meats are cooked, vegetables can be pickled, steamed, or raw. Cha Lua Kimbap uses, you guessed it, Vietnamese sausage. These can be rolled in kim (roasted seaweed) or nori sheets. ingredients are approximate until I test this out. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Servings Prep Time
4 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. For this you will want to get everything ready and set out first. For the rice, you want it to be warm, not hot or cold, this will help in spreading it out better. The pickled carrot and radish are or should be, julienned.
  2. For the sausage and cucumber, slice those lengthwise into strips about 1/4 inch or just a bit larger.
  3. For the eggs, mix together and fry a basic flat omelet, let this cool and cut into strips as well.
  4. Lay out a piece of kim in front of you on the bamboo mat. Take approximately 1 cup of rice and spread evenly over the bottom 2/3 of the sheet, leaving a 3/4 inch border of riceless space. Sparingly brush the rice with sesame oil and sprinkle a pinch of salt on it as well.
  5. With about an inch of empty rice space at the bottom, place the filling ingredients on top of and next to each other.
  6. Slowly and gently roll over the bamboo mat end that is closest to you, and keep rolling while pulling back that same bamboo mat edge. Once you've started the roll, the roll shape should be maintained. After fully encircling the kimbap filling, give a couple of extra squeezes with your hands to firm up the roll.
  7. Now to slice it. Keep a paper towel soaked with some sesame oil nearby to wipe your knife, you will need to wipe it every so often to keep the knife from getting too sticky. Serve and enjoy.
Recipe Notes

Low cost.

Variants: Feel free to use any fillings you like.

Shortcut: Pickled Carrot and Radish.

Adapted from an internet recipe.

Northern Thai Sausage (Sai Oua)

Northern Thai Sausage (Sai Oua)
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This recipe is from a Thai brand (Lobo) seasoning pack to make this sausage, the recipe is on the back of the package, and the package even contains the collagen casing. I am looking forward to making this as I love Northern Thai sausage. I made this on 16 June 2017 and it is delicious! Lot of lemon grass flavor and not overly spicy, the Thai family really enjoyed this. The packet contains the collagen casings, there is 5 casings, already knotted on one end and are easy to use.
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Northern Thai Sausage (Sai Oua)
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This recipe is from a Thai brand (Lobo) seasoning pack to make this sausage, the recipe is on the back of the package, and the package even contains the collagen casing. I am looking forward to making this as I love Northern Thai sausage. I made this on 16 June 2017 and it is delicious! Lot of lemon grass flavor and not overly spicy, the Thai family really enjoyed this. The packet contains the collagen casings, there is 5 casings, already knotted on one end and are easy to use.
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size bowl, dissolve the contents of the seasoning pack in the warm water. This is the seasoning pack used.
  2. Add the pork belly to the seasoning mix and blend well until sticky, use your hands for this, takes just a few minutes for this.
  3. Now for the collagen casing, first, it is used dry, never soak them. I used a funnel when I made these as I have never used casings before. If you are experienced using casings, use the method of your choice. Grease up the funnel tube with vegetable for the first sausage, and fit the casing onto the tube all the way to the knotted end.
  4. Fill the casing with the pork mixture by pressing it into the funnel tube, pierce any air pockets with a pin or toothpick. Use kitchen string to tie off the ends. Five sausages ready.
  5. Cook on a charcoal grill over low heat until cooked through, or bake at 140 C for 20 minutes. Slice diagonally and serve with sticky rice and vegetables such as cabbage, lettuce, or cucumber. I cooked these in my oven, family and I started to devour them before I got a photo right out of the oven.
Recipe Notes

The seasoning packet for this is 37 Baht, and it includes the casing. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.

Variants: Beef, chicken, and shrimp can be used instead of pork. For shrimp, increase to 600 grams and do not use any water, just mix the seasoning packet into coarsely chopped shrimp.

From a recipe on a spice packet.

Slow Cooker Sausage & Potatoes II

Slow Cooker Sausage & Potatoes II
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Potatoes and sausage, this sounds really good! Use any sausage you like, use any potatoes you like. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
7 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
7 hours
Slow Cooker Sausage & Potatoes II
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Potatoes and sausage, this sounds really good! Use any sausage you like, use any potatoes you like. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
7 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
7 hours
Ingredients
Servings: servings
Instructions
  1. Lightly oil or butter your slow cooker insert. Layer the potatoes, onions, then the sausage in the slow cooker.
  2. Mix the soup, broth and Worcestershire sauce in a separate bowl and pour over the top, cover and cook on Low setting for 6-8 hours.
Recipe Notes

Figure about 200 Baht for good sausage. For 8 servings, this is about 76 cents per serving.

Shortcut: Condensed Cream of Chicken Soup.

Provided courtesy of good friend, Stephen Connell.
United States.

Chinese Sausage & Chicken in Soy Sauce

Chinese Sausage & Chicken in Soy Sauce
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This is very good! I made this on 16 May 2017. We received some Chinese pork sausage from Issan, we can find it locally here as well do I started looking for recipes that used this as an ingredient. Chinese sausage is a sweet, cured pork sausage. Recipe slightly updated with my findings and pricing updated as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Chinese Sausage & Chicken in Soy Sauce
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Rating: 5
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This is very good! I made this on 16 May 2017. We received some Chinese pork sausage from Issan, we can find it locally here as well do I started looking for recipes that used this as an ingredient. Chinese sausage is a sweet, cured pork sausage. Recipe slightly updated with my findings and pricing updated as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Sauce
Servings: servings
Instructions
  1. Prepare a steamer and steam the Chinese sausages for 5 minutes. Remove from the steamer and cut into thin slices diagonally. The reason for the steaming is to soften the sausage as it is quite hard out of the package. Photo shows steaming complete before cutting them.
  2. While the sausage is steaming, in a measuring cup mix the sauce ingredients together and set aside.
  3. Heat oil in a frying pan or wok on medium heat and cook the garlic until fragrant. Add the sliced sausage and cook for a quick 30 seconds, then add the chicken.
  4. Cook until the chicken is no longer pink or very little pink, this is good right here.
  5. Pour the sauce in and bring to a boil. Reduce heat, cover and simmer for 10 minutes, or until chicken is fully cooked and the sauce has reduced a bit. Remove from heat, stir in the spring onion and basil, cover and let stand for 5-10 minutes.
  6. Ready to serve.
  7. Serve with rice on the side and some of the sauce spooned over the rice.
Recipe Notes

The thighs would be about a 1 kilo, so I will estimate this at 75 Baht. The sausages will cost about 75 Baht. For 4 servings, this is about $1.10 per serving.

Adapted from an internet recipe.

Longanisa (Filipino Sweet Sausage)

Longanisa (Filipino Sweet Sausage)
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This is a popular sausage in the Philippines but originates from Spain. Can stuff in hog casings or just make patties. Not sure how many patties this would make, I will edit this after I make this.
Prep Time
2-24 hours
Cook Time
10-20 minutes
Prep Time
2-24 hours
Cook Time
10-20 minutes
Longanisa (Filipino Sweet Sausage)
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This is a popular sausage in the Philippines but originates from Spain. Can stuff in hog casings or just make patties. Not sure how many patties this would make, I will edit this after I make this.
Prep Time
2-24 hours
Cook Time
10-20 minutes
Prep Time
2-24 hours
Cook Time
10-20 minutes
Ingredients
Servings:
Instructions
  1. Put all the ingredients in a bowl (except the casings) and mix well until fully combined. Cover bowl with a plastic wrap, let it marinate in the fridge for at least 2 hours or overnight.
  2. If stuffing in a casing, twist the casing about every 2-3 inches and tie off. If making patties, scoop up some meat mixture and roll into a ball and flatten to a circle about 3-4 inches across and just under 1/2 inch thick, place between wax paper or foil sheets. For casings or patties, place in the fridge overnight before freezing to let them dry out a bit.
  3. To cook the links, place uncut sausages in a pan, prick each link 1-2 times then add water to the pan about half way up on the sausage and cook on medium heat. Cook until the water is nearly all gone and turn the sausages occasionally. To cook the patties just heat a splash of olive oil in a pan and add the patties, cook one side until golden brown then flip and cook the other side, about 5-7 minutes per side.
Recipe Notes

Go with pork should and grind the meat yourself, this would be about 60 Baht/600 grams. The pork fat would cost about 20 Baht/250 grams. Overall this would be low cost.

Adapted from an internet recipe.

Cabbage Sausage Skillet

Cabbage Sausage Skillet
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Another reason I need to get a larger freezer, to buy more smoked sausage. Sausage and cabbage, two favorites of mine, this sounds like a great dish!
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Cabbage Sausage Skillet
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Another reason I need to get a larger freezer, to buy more smoked sausage. Sausage and cabbage, two favorites of mine, this sounds like a great dish!
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes, stirring to keep from sticking to pan. Add remaining ingredients, reduce heat to low, season with salt and pepper to taste, cover and simmer for 20-25 minutes, stirring occasionally.
Recipe Notes

The smoked sausage is about 100 Baht/500 grams. For 6 servings this is about 20 cents per serving. When I go to Makro again I will get more accurate up to date pricing as well.

Provided courtesy of good friend, Stephen Connell.
United States.