Thai Sweet Sausage
Thai Sweet Sausage
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This is the Thai version of Chinese Sausage. This is a mildly sweet, air dried sausage, and is not cured, and needs to be fully cooked before eating. Two ways to dry this will be explained.
Thai Sweet Sausage
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This is the Thai version of Chinese Sausage. This is a mildly sweet, air dried sausage, and is not cured, and needs to be fully cooked before eating. Two ways to dry this will be explained.
Ingredients
Servings:
Instructions
  1. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  2. Add everything to a mixing bowl, except the sausage casings, mix together well using your hands. Cover and place in the fridge for 1 hour.
  3. Prepare your casings and using your preferred method, stuff the casings. Tie into about 6 to 8 inch links.
For Air Drying
  1. Wrap the sausage in parchment paper and leave in the hot sun for 3 days to dry out (like on a window ledge, but out of reach of cats or dogs.) When dried out and firm, store in a sealed bag in the fridge.
For Oven Drying
  1. Place the sausage on a parchment paper lined baking sheet and place in a 80 C (175 F) oven for 3-4 hours or until the sausage is firm. When dried out and firm, store in a sealed bag in the fridge.
To Cook
  1. The sausage will be quite firm. If to your going to use is a stir fry, best to steam the sausage for about 5-10 minutes to soften it up.
  2. You can also just place on rice in your rice cooker and cook the rice as normal, this will lightly flavor the rice and cooks the sausage through for a light meal.
Recipe Notes

Low cost.

 This recipe for Thai Sweet Sausage is adapted from Appon's Thai Food.

Northern Thai Sausage (Sai Oua) II
Northern Thai Sausage (Sai Oua) II
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As the name implies, this is a Thai sausage from Northern Thailand, the Chiang Mai region. I have enjoyed this many times, and have made it using a spice packet which is very easy, but for those wishing to do this without the packet, here you go. This version uses common ingredients. You will need casings and string.
Northern Thai Sausage (Sai Oua) II
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As the name implies, this is a Thai sausage from Northern Thailand, the Chiang Mai region. I have enjoyed this many times, and have made it using a spice packet which is very easy, but for those wishing to do this without the packet, here you go. This version uses common ingredients. You will need casings and string.
Ingredients
Servings:
Instructions
  1. For the pork, ground pork from the store is ok to use. For a fattier pork mix, grind your own using pork belly or a mix of pork belly and pork shoulder. A fattier pork mix is perfect for this sausage.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Add the galangal, lemongrass, garlic, coriander roots, and lime leaves to a blender, and finely chop. You are not looking to make a paste, just chip fine. If using a mortar and pestle, grind with the pestle until mixed, again, no need for a paste.
  4. Place the ground pork, chili paste, and the blender or mortar contents in a large mixing bowl and using your hands, mix completely.
  5. Stuff the casings as you prefer. Tie into about 8 inch links.
  6. Grill or bake until cooked through.
  7. Slice, serve with fresh cucumber, cabbage, or lettuce.
Recipe Notes

Low cost.

This recipe for Red Curried Sausage is adapted from Appon's Thai Food.

Isaan Sausage (Sai Krok) II
Isaan Sausage (Sai Krok) II
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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. You can ferment this at room temp for 2-3 days or if you are not comfortable doing that, you can store in the fridge for 2-3 days. Fermentation is not necessary to do, feel free to simple prepare these and grill and there is a few ways to do that as well. This version uses common ingredients. You will need casings and string.
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Isaan Sausage (Sai Krok) II
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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. You can ferment this at room temp for 2-3 days or if you are not comfortable doing that, you can store in the fridge for 2-3 days. Fermentation is not necessary to do, feel free to simple prepare these and grill and there is a few ways to do that as well. This version uses common ingredients. You will need casings and string.
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Ingredients
Servings: servings
Instructions
  1. For the pork, you can use ground pork, but if you are grinding yourself, pork shoulder, or preferred would be pork belly minus the skin. Use the wagon plate (coarse plate) for a nice mince.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Peel the garlic and mince well.
  4. Add the ground pork, minced garlic, rice, salt, and pepper to a large mixing bowl. Using your hands, get in there and mix well.
  5. Using the method of your choice, stuff the sausage casings. Once stuffed, use sting tie off the sausage into 1 1/2 inch links. Do not twist the links, just use the string and tie, tightly.
  6. Once everything is tied tightly, you can either cook now, or leave to ferment for a few days. The fermentation happens with the salt and rice.
  7. To ferment, use the fridge, there is less chance of spoilage of the pork. Place the sausage in a large bowl and cover with plastic wrap, place in the fridge for 2-3 days.
  8. The fermenting is not really needed, you can prepare the sausage and grill the same day, no harm.
  9. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
To Cook on a Charcoal Grill
  1. After you have lit your charcoal, and get a nice bed of coals, cover the grill with foil, place the sausage on the foil and cook until cooked through and juices run clear.
To Cook in an Oven
  1. Preheat your oven to 180 C (350 F). Line a baking sheet with foil.
  2. Steam the sausages in a steamer until nearly cooked through. Use any steaming method you prefer.
  3. Place the sausage on the baking sheet and bake for 10 minutes or until nicely browned, then turn them over and bake for another 5 minutes or until nicely browned all over.
  4. Remove to a plate and cut them apart where the strings are tied (remove the bits of string as well).
  5. Serve with fresh sliced cucumber, celery, lettuce or cabbage, and chilies. Enjoy.
Recipe Notes

Ground pork will cost about 85 Baht/800 grams. For 6 servings, this is about 45 cents per serving.

Adapted from an internet recipe.

Pork, Noodle & Mushroom Sausage
Pork, Noodle & Mushroom Sausage
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This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Pork, Noodle & Mushroom Sausage
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This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Ingredients
Servings:
Instructions
  1. For the minced pork, if it good and fatty, use 450 grams (1 lb) of that. If the pork does not look really fatty, go with 350 grams (12 oz) of that and 100 grams (3.5 oz) of ground pork belly. Grinding the meats yourself is always as you can then control the fat content, and for this, a higher fat content is needed. If grinding yourself, Use pork shoulder with a bit of pork belly, use the coarse plate (the wagon wheel) on the first grind.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Soak the glass noodles in hot water for about 30 minutes, drain and gently squeeze out the remaining water. Add the glass noodles to the ground pork and mix together.
  4. Add the chopped mushrooms to the ground pork and mix together.
  5. To a blender, add the galangal, lime leaves, garlic. Blend until well mixed.
If using your own meat grinder:
  1. Add the mixture from the blender to a large mixing bowl with the meat and or meat and pork belly, and use your hands and mix that in.
  2. Switch out the coarse plate for the medium plate, and run the meat mixture through the grinder again.
If just using bough ground pork:
  1. Add the mixture from the blender to a large mixing bowl with the ground meat, and use your hands and mix that in thoroughly.
To assemble:
  1. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
  2. Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube.
To cook:
  1. Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
Recipe Notes

Pork mince in Tesco-Lotus will cost about 50 Baht/500 grams. Once I figure out how much sausage this makes, I will give a serving price, low cost for sure.

This recipe for Pork Noodle & Mushroom Sausage is adapted from Appon's Thai Food.

Pastalaya
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
  2. Add the garlic, cook, and stir for about a minute until the garlic is fragrant, then add the bell pepper, onion, and celery and cook, stirring often until softened.
  3. Add the can of tomatoes, creole seasoning, oregano, paprika, thyme, black pepper to taste, and then the water and broth. Add the pasta, and stir everything together. Bring to boiling then reduce to low, cover and simmer for 10-15 minutes until the pasta is tender. Stir often to keep the pasta from sticking. If the mixture seems to be too soup, leave the pot uncovered for the last few minutes of simmering.
  4. When the pasta is cooked and tender and has a consistency you like, remove from heat. Stir in the cream, parsley, and spring onion (reserving just a bit of parsley and spring onion for garnish if desired).
  5. Serve.
Recipe Notes

I will price this when I get smoked sausage again from Makro, for now I will said Fair priced.

Adapted from an internet recipe.

Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
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I have been looking for a good red beans and rice recipe, I made this on 2 Mar 2018 and it is delicious! I am very impressed with this dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
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I have been looking for a good red beans and rice recipe, I made this on 2 Mar 2018 and it is delicious! I am very impressed with this dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Ingredients
Servings: servings
Instructions
  1. Heat the butter in a non stick pan, when melted and hot, add the onion, garlic, bell pepper, celery, and jalapeno pepper (if using) and cook and stir for a few minutes, you are not trying to brown them, just heating them all through, remove from heat and pour it all, butter and all, into your slow cooker, there, you just made a mirepoix 🙂
  2. Drain and rinse the beans, add to the slow cooker, then add diced ham, sliced sausage, bay leaves, 1/2 teaspoon of Creole seasoning.
  3. Here I added the mirepoix after I added beans, ham, and sausage. The order in which you add it does not matter at all.
  4. Add the stock and 4 cups of water, add more water as needed to make sure everything is covered by the liquid, also take into account the beans will expand some during cooking so do not overfill the slow cooker. Stir to mix everything together.
  5. Cover and set to Low setting and cook for 8 to 10 hours for the consistency of beans you prefer.
  6. Remove the bay leaves, stir in the remaining Creole seasoning, serve over cooked rice.
Recipe Notes

I will say Low cost for now based on 8 servings and using homemade sausage (which I will be doing). I did buy some ham to dice up just for this but forgot the price. I will price this when I get accurate numbers.

Shortcut: Creole Seasoning Mix.

Variants: 1. Use a ham hock in place of the diced ham. 2. Sausage can be Andouille, smoked sausage, kielbasa, or any sausage you prefer. 3. For creamier beans, tilt the lid on the slow cooker for the last 1-2 hours. 3. Use Cajun seasoning instead of Creole, they are nearly the same.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
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Cheater Sausage Gravy
Cheater Sausage Gravy
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This is a cheater recipe as I had the sausage on hand (homemade) but needed to use up some potatoes and clear out some vegetables for the sides. Several steps with this, one will be poaching the sausage links. Poaching is a fancy way of saying boiling, nothing more. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Cheater Sausage Gravy
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This is a cheater recipe as I had the sausage on hand (homemade) but needed to use up some potatoes and clear out some vegetables for the sides. Several steps with this, one will be poaching the sausage links. Poaching is a fancy way of saying boiling, nothing more. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan with a splash of olive oil, or better yet, with a big spoonful of bacon fat.
  2. Wash your potatoes and dice them, a quick way to do this is to use a french fry cutter for the first pass then lay the fries on their side and cut with a knife. As you cut up each potato, toss the dice into the hot pan.
  3. When all the potatoes are in the pan, season with lemon pepper. Cook the potatoes until nicely browned and tender, turn them every 5-10 minutes. When browned and tender, remove from heat, cover, and set aside.
  4. Once the potatoes are started, heat a small sauce pan (big enough to hold the sausage links), add the links and then add water to cover the links by 1-2 inches. Place on medium heat and bring to a simmer. Simmer the links for about 15 minutes to 20 minutes. Take one link out and cut in half to ensure cooked through, a little pink is ok as they will go in the gravy shortly.
  5. When the sausage is cooked, remove to a cutting board and slice in to just a bit over 1/4 inch thick. If any sausage burst while cooking, no problem, just chop those up.
  6. Using the pan the sausage was in, pour out the water and give it a quick wipe with a paper towel. Prepare the gravy per the packet instructions. I use Lobo brand chicken gravy, excellent taste and inexpensive.
  7. When the gravy is hot, add the sausage slices and stir in. Let the gravy simmer a few minutes to heat the sausage through. Remove from heat and cover and set aside.
  8. Steam veggies of your choice, I used 1 large carrot and two small heads of cauliflower, chopped. Steam until tender. I use my little rice cooker with steamer basket for this.
  9. Add a good serving of potatoes to a plate, ladle on some sausage gravy, add your sides, done. Enjoy.
Recipe Notes

Low cost as I used Cumberland sausage I made myself. Store bought, pack of 3 links is only about 90 Baht, still very reasonable.

Shortcuts: Chicken Gravy, Cumberland Sausage.

My creation to use up some items in the fridge and some potatoes, Lee Thayer.
Thailand.

Crockpot Sausage & Green Beans
Crockpot Sausage & Green Beans
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Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Crockpot Sausage & Green Beans
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Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. Layer the ingredients in the slow cooker starting with the potatoes.
  2. Then add the long beans.
  3. Then add the sausage. Pour the broth over the top. For this dish, I used 240 grams of Italian sausage.
  4. And another 270 grams of Vietnamese sausage, it is just a recipe, not set in stone, feel free to use sausage of your choice.
  5. Cover and cook on Low setting for 6 to 8 hours. Do not remove the cover before 6 hours. When the potatoes are fork tender, you can serve after that or switch to Warm to serve later. Add salt and pepper to taste before serving.
  6. Served with fresh baked bread on the side, perfect meal.
Recipe Notes

Going with my purchase of Cumberland sausage at 178 Baht. For 4 servings, this is about $1.31 per serving.

Variants 1. Use other types of sausage, Cumberland would be a good choice, Italian, Bangers, even Vietnamese sausage would be good in this. 2. Use pork or chicken stock in place of the vegetable stock.

Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
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Cumberland Sausage
Cumberland Sausage
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This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Servings Prep Time
3 meters of sausage 3 hours
Servings Prep Time
3 meters of sausage 3 hours
Cumberland Sausage
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This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Servings Prep Time
3 meters of sausage 3 hours
Servings Prep Time
3 meters of sausage 3 hours
Ingredients
Servings: meters of sausage
Instructions
  1. First thing, chill the meats in the fridge, sterilize and chill the grinder parts in the fridge. Grinding meat creates heat, so you want the meat and the grinder to be a cool temp, not freezing, just chilled.
  2. Cut the pork belly into cubes that will fit in your meat grinder hopper. Then do the same with the pork shoulder. Remove any tendons or stringy matter.
  3. Mix together the two meats, then add the spices and herbs.
  4. Mix together. Place the meat in the fridge to chill for 2 hours. Assemble your meat grinder with the coarse plate, typically the wagon wheel plate.
  5. Grind the meat with the wagon wheel plate, or a a course plate.
  6. Then in a large bowl, mix with the breadcrumbs. Breadcrumbs added, I did not get the cup measurement.
  7. Mix until well combined, use your hands for this.
  8. Soak the hog casings per instructions on the package. Remove the cutting blade and plate from your grinder. and attach the sausage funnel. Rub some bacon fat or cooking oil on the funnel, slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base. I use a dry casing from a reputable dealer in Phuket.
  9. Tie the starting end of the casing with string, using the slow setting on the grinder, add the meat back to the grinder, fill the casing but do not over fill, any air bubbles, prick with a tooth pick. Work the sausage into the casing and form the casing into a ring as you go. You can leave in a ring or twist and make links or tie with string to make links, up to you. I do not have that ring thing down yet so I just made links.
  10. Store the sausage in the fridge overnight. Then you are ready to cook them as you see fit or freeze for later use.
Recipe Notes

I will price this when I get the meats and casing, overall I will say fair value, but much less than store prices, by a long shot.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.

Chorizo Burgers with Cucumber Slaw
Chorizo Burgers with Cucumber Slaw
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Sounds delicious indeed! For this you will mix Spanish chorizo with ground beef. On my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Chorizo Burgers with Cucumber Slaw
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Sounds delicious indeed! For this you will mix Spanish chorizo with ground beef. On my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Ingredients
For the Cucumber Slaw
For the Chorizo Burgers
Servings: servings
Instructions
For the Cucumber Slaw
  1. Slice the cucumbers and onion as thinly as you can, think mandolin, perfect for this. Add the cucumber and onion slices to a bowl and add the olive oil, vinegar and mix well. Taste and season with salt and pepper as desired.
  2. Cover and place in the fridge for at least 20 minutes to let the flavor develop.
For the Chorizo Burgers
  1. The Spanish chorizo can be bulk or in casings. If bulk, just crumble it apart as fine as you can. If in casings, remove the casings and chop or crumble apart as fine as you can. One thought, if you grind your own beef, simply run the casing version, with the casings removed, through your grinder.
  2. In a large mixing bowl, add the beef, chorizo, onion, and garlic. Mix well but do not over work the meat, over worked ground beef = tough burgers.
  3. Divide the meat into 4, 5, or 6 patties, make a small indent in center of each patty with your thumb, this prevents the burger from going dome shaped or curling.
  4. Heat a thick walled non stick pan and melt the butter. You want the pan hot completely.
  5. Cook in batches if needed. Add patties to the pan and cook 5 minutes on the first side, flip and cook 4 more minutes for medium rare burgers. If you prefer burgers more done than that, just increase the times by a minute or so.
  6. Remove to plates, top each burger with 1/2 tablespoon of mayo and then some of the cucumber slaw. Corn on the cob and potato salad come to mind for great sides.
Recipe Notes

For the beef, about 150 Baht, for the chorizo, I can only price what I have made myself, never store bought for me, so go with about 35 Baht for the pork. For 4 servings, this is about $1.36 per serving.

Shortcut: Spanish Chorizo.

Provided by What Great Grandma Ate and the link to this recipe is here.
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