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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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. Mix together the two meats, then add the spices and herbs and 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.
  3. Grind the meat, then in a large bowl, mix with the breadcrumbs.
  4. 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.
  5. 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 and tie with string to make links, up to you.
  6. Store the sausage in the fridge overnight. Then you are ready to cook them as you see fit.
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.

Homemade Pepperoni

Homemade Pepperoni
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Rating: 4
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Yep, I can already hear the Pepperoni Gods complaining about this recipe, but I have made this on 16 Jan 2017 and it is good. The end goal for this is to use on a pizza or three. This does not have the red color to it since no curing salt or nitrites were used, but the flavor is spot on. I will be making some pizzas later this week with this.
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Homemade Pepperoni
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Votes: 1
Rating: 4
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Yep, I can already hear the Pepperoni Gods complaining about this recipe, but I have made this on 16 Jan 2017 and it is good. The end goal for this is to use on a pizza or three. This does not have the red color to it since no curing salt or nitrites were used, but the flavor is spot on. I will be making some pizzas later this week with this.
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Ingredients
Servings: kilo
Instructions
  1. Place all of the ingredients in a large bowl and mix them together with your hands. Divide the meat mixture into two portions and roll them into logs about 1 1/2 inch diameter. Wrap the rolls in aluminum foil and refrigerate them overnight.
  2. Preheat the oven to 100 C. Place the rolls on a wire rack, without the foil and put the rack on a baking sheet. Bake the pepperoni rolls for 6 hours, turning them every hour. Remove the pepperoni from the oven and allow it to cool as the fat continues to drain. Store the pepperoni in the refrigerator and slice it as needed.
  3. Finished and cooling. There is no red color to this as there is no preservatives or curing salt used, bonus. Store in the fridge for about 3 days.
Recipe Notes

Ground beef, I am taking a good guess at 200 Baht/kilo. How much this makes for a pizza, I have no idea until I test this out.

Liquid smoke is in the original recipe, I myself would shy away from that and go with just cumin.

Used in Recipes Listed on this Site:
Pizza Pasta Bake,
Pizzadillas,
Thin Crust Pizza, Made it, GO-TO recipe.

Adapted from an internet recipe.

Breakfast Sausage

Breakfast Sausage
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Rating: 5
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Easy to make, and very good, I have made this on several occasions, I need to make this more often. Keep in mind, the longer you refrigerate this, up to 24 hours before cooking, the flavors will blend together better. Sage is the key ingredient in breakfast sausage. (Photos are credited to my friend Glenn Unflat, Thailand).
Servings Prep Time
6 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
15 minutes
Breakfast Sausage
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Votes: 2
Rating: 5
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Easy to make, and very good, I have made this on several occasions, I need to make this more often. Keep in mind, the longer you refrigerate this, up to 24 hours before cooking, the flavors will blend together better. Sage is the key ingredient in breakfast sausage. (Photos are credited to my friend Glenn Unflat, Thailand).
Servings Prep Time
6 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Mix everything together in a large bowl, use your hands and mix well. Refrigerate for 6 to 24 hours to allow the spices to blend well.
  2. Form into patties and fry in a skillet over medium heat for about 5 minutes per side or until juices run clear.
Recipe Notes

Minced pork will run about 100 Baht/kilo, making this about 50 cents per person for 6 people, add some fresh homemade hash browns and a couple of eggs, you have a nice breakfast for under $1 per person.

Adapted from an internet recipe.

Spanish Chorizo

Spanish Chorizo
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Votes: 1
Rating: 5
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Spanish Chorizo is a firm, drier sausage than Mexican Chorizo. A plate of Chorizo with a couple of sunny side up eggs on top, real hash browns on the side, makes me hungry! I made this on (cooked rather) the Chorizo on 19 Nov 2016, and it is excellent! Even got two thumbs up from my wife! I prepared the Chorizo on 17 Nov. Keep in mind this is not true Spanish Chorizo but a pretty good knock off in my opinion. The chorizo offered in some stores is Thailand will be of the Spanish type.
Servings Prep Time
4 people 24 hours
Servings Prep Time
4 people 24 hours
Spanish Chorizo
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Votes: 1
Rating: 5
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Spanish Chorizo is a firm, drier sausage than Mexican Chorizo. A plate of Chorizo with a couple of sunny side up eggs on top, real hash browns on the side, makes me hungry! I made this on (cooked rather) the Chorizo on 19 Nov 2016, and it is excellent! Even got two thumbs up from my wife! I prepared the Chorizo on 17 Nov. Keep in mind this is not true Spanish Chorizo but a pretty good knock off in my opinion. The chorizo offered in some stores is Thailand will be of the Spanish type.
Servings Prep Time
4 people 24 hours
Servings Prep Time
4 people 24 hours
Ingredients
Servings: people
Instructions
  1. Mix all ingredients together in a large bowl, cover and place in the fridge overnight. This photo is after it had been in the fridge for 1 half days, the smell is wonderful.
  2. Form into patties or just crumble and fry.
  3. When the Chorizo is cooked, drop in a few eggs.
  4. Served.
Recipe Notes

Minced pork is about 110 Baht per kilo, 500 grams would be 55 Baht. Can easily make 4 servings from this for a cost of 40 cents per serving.

My cast iron pan of choice is my 12 inch pan I located here in Thailand, and I am very satisfied with quality. Have a look if you are looking to buy a cast iron pan: Raro Cast Iron Pans they even have recipes listed.

Used in Recipe Listed on this Site:
Chorizo Burgers with Cucumber Slaw,
Gouda Chorizo Jalapeno Poppers.

Adapted from an internet recipe.

Italian Sausage / Pork Sausage / Chicken Sausage

Italian Sausage / Pork Sausage / Chicken Sausage
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Votes: 1
Rating: 5
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I looked at a bunch of recipes online and got a general list together of the ingredients, and made my own, sausage patties, not links. A good general recipe that is nice for spaghetti sauces, sausage burgers, or served with pasta or potato. These are not going to win a blue ribbon prize in the culinary world, but I think they taste good. All spices are dried. To make this Italian Sausage, add the fennel seeds. To make this just a pork sausage, omit the fennel seeds. To make a nice chicken sausage, omit the fennel seeds. READ THE STEPS, I added a step at the beginning if you are using meat you are going to grind.
Prep Time
10 min
Prep Time
10 min
Italian Sausage / Pork Sausage / Chicken Sausage
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I looked at a bunch of recipes online and got a general list together of the ingredients, and made my own, sausage patties, not links. A good general recipe that is nice for spaghetti sauces, sausage burgers, or served with pasta or potato. These are not going to win a blue ribbon prize in the culinary world, but I think they taste good. All spices are dried. To make this Italian Sausage, add the fennel seeds. To make this just a pork sausage, omit the fennel seeds. To make a nice chicken sausage, omit the fennel seeds. READ THE STEPS, I added a step at the beginning if you are using meat you are going to grind.
Prep Time
10 min
Prep Time
10 min
Ingredients
Servings:
Instructions
  1. NOTE: If you will be grinding the meat yourself (recommended) then prepare the meat by cutting into chunks that will fit the hopper of your grinder, remove an silver tendon from pork, then mix the spices into this, then grind on the medium size die, after it is ground then grind again on the smaller die.
  2. With clean hands, mix all this together well, form into patties sized to your liking. I keep a few to the side for dinner the day I make this, then freeze the rest with foil between the layers.
  3. A good friend, Dave Williams, posted a comment on this but used ground chicken, which is a great alternative! Here is his photo and his comment is below.
Recipe Notes

Less than $1 per person per meal.

Adapted from many internet recipes.