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: 1
Rating: 5
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.
  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.

Eduard’s Bean Soup

Eduard's Bean Soup
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This recipe comes from a good friend and is highly recommended. This is a straight forward bean soup and would pair perfectly with a grilled cheese sandwich.
Servings
6-8 servings
Cook Time
3-4 hours
Servings
6-8 servings
Cook Time
3-4 hours
Eduard's Bean Soup
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Votes: 1
Rating: 5
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This recipe comes from a good friend and is highly recommended. This is a straight forward bean soup and would pair perfectly with a grilled cheese sandwich.
Servings
6-8 servings
Cook Time
3-4 hours
Servings
6-8 servings
Cook Time
3-4 hours
Ingredients
Servings: servings
Instructions
  1. Sort and rinse the beans then soak beans overnight, drain and rinse the beans and add to a large pot.
  2. Add the rest of the ingredients except the potatoes and carrot. Bring the pot to a boil then reduce to a low simmer and simmer for 3-4 hours, stirring occasionally, until the beans are tender and the ham hock is falling apart. In the last hour, add the potatoes and carrot. Remove the ham hock, chop it up and remove the bone, put the meat back into the pot and stir that in, when the potatoes and carrot is tender, serve. Grilled cheese sandwiches would go great with this soup.
Recipe Notes

Low cost.

Provided courtesy of good friend, Eduard Wijers.
United States.

Homemade Stove Top Stuffing

Homemade Stove Top Stuffing
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The name is familiar to any American. If you are paying for the boxed kind in Thailand, you are paying too much, this is so easy to make. This is a good side dish with not only turkey, but chicken, meatloaf, etc. I made this on 13 Oct 2017 and this is now going to be a regular item on our table.
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Homemade Stove Top Stuffing
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Votes: 1
Rating: 5
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The name is familiar to any American. If you are paying for the boxed kind in Thailand, you are paying too much, this is so easy to make. This is a good side dish with not only turkey, but chicken, meatloaf, etc. I made this on 13 Oct 2017 and this is now going to be a regular item on our table.
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Line a baking sheet with parchment paper, add the bread cubes in a single layer, bake for about 10 minutes, and gently toss them part way through and bake for another 5 minutes. Goal is you are looking for even toasting on most of the cubes. Remove from the oven and let cool. Toss the bread cubes with the sage, thyme, onion powder, garlic powder, salt, and pepper.
  2. Melt butter in a large non stick pan and add the celery and cook for a few minutes until soft. Then pour in the chicken stock and heat until simmering, add the bread cubes and stir, the bread will soak up the stock in just seconds, add additional stock as needed to your liking. Remove from heat, cover, and let sit for 5 minutes.
  3. Serve and enjoy.
Recipe Notes

Minimal cost.

Variant: 1. Use beef stock in place of chicken stock.

Adapted from an internet recipe.

Beef & Mushroom Stew

Beef & Mushroom Stew
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If you like meat and mushrooms, this recipe is for you! Easily done with pork or chicken as well, just use pork or chicken stock powder instead of beef stock powder. Serve with a vegetable and potato on the side, this would be a filling meal.
Servings Prep Time
4-6 people 10 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
50 minutes
Beef & Mushroom Stew
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If you like meat and mushrooms, this recipe is for you! Easily done with pork or chicken as well, just use pork or chicken stock powder instead of beef stock powder. Serve with a vegetable and potato on the side, this would be a filling meal.
Servings Prep Time
4-6 people 10 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a pot and fry the onion and garlic until soft.
  2. Dust the meat cubes in the flour, salt and pepper and add to the pot and lightly brown.
  3. Add the mushrooms and fry for 2 minutes.
  4. Add the water, stock cube, sage, and thyme and simmer on medium heat for 45 minutes, stirring often.
  5. Sprinkle the chopped parsley over just before serving.
Recipe Notes

Beef will run about 200 Baht per kilo, for this recipe, cost is about 100 Baht, all other items are minimal cost. For 6 meals, cost is about 50 cents per person.

If you like mushrooms, add as much as you want, this would be excellent with Straw Mushrooms.

Provided courtesy of good friend, Denise Georgiades.
South Africa.

Beef & Red Pepper Kebabs

Beef & Red Pepper Kebabs
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What has me interested in this is the marinade, Creamy Italian Salad Dressing, will try this soon. This is one of those recipes that is easily changed.
Servings Prep Time
4 people 2 hours
Cook Time
20 minutes
Servings Prep Time
4 people 2 hours
Cook Time
20 minutes
Beef & Red Pepper Kebabs
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What has me interested in this is the marinade, Creamy Italian Salad Dressing, will try this soon. This is one of those recipes that is easily changed.
Servings Prep Time
4 people 2 hours
Cook Time
20 minutes
Servings Prep Time
4 people 2 hours
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Place beef cubes and red pepper in a bowl with salad dressing, sage, and rosemary and toss to coat. Thread the beef and pepper onto the skewers and pour over any leftover marinade, allow to marinate in the fridge for 1-2 hours.
  2. Remove from fridge and season with salt and black pepper to taste.
  3. Place on the BBQ over hot coals and cook until done, turning often. Serve with a green salad or a nice potato salad.
Recipe Notes

Beef in a rural area runs 150 to 200 Baht/kilo. Pork runs 130 to 160 Baht/kilo depending on the cut.

Using the 200 Baht/kilo figure, 600 grams of beef would be 120 Baht, or about $1 per meal per person. Add a potato salad or green salad, maybe some corn on the cob, and this is just over $1 per meal per person.

Provided courtesy of good friend, Denise Georgiades.
South Africa.