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.

Chicken & Basil Sausage
Chicken & Basil Sausage
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Another great sounding Thai sausage recipe. On my to make and cook list for sure. When I make this I will determine a lot of the missing or unclear information.
Chicken & Basil Sausage
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Another great sounding Thai sausage recipe. On my to make and cook list for sure. When I make this I will determine a lot of the missing or unclear information.
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. You can use store bought ground chicken (which is rare in the town near me) or you can grind your own. For this I used breasts, an ideal mixture would be breasts and thighs. The white bits on the right is from bread. To get the remaining amount of meat out of your grinder, tear up a slice of bread and run that through last.
  3. In a mortar, add the white pepper, garlic, and coriander and pound with a pestle to combine. You can also use a blender for this if you desire. If using mostly powders, just pound the garlic.
  4. Mix the pounded garlic mixture with the remaining ingredients, except the casings, by hand until fully mixed.
  5. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
  6. Shape the mixture into 5 sort of equal balls. Here I have the balls shaped, my funnel and pusher from my meat grinder, as well as 5 collagen casings.
  7. Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube. Tie off the ends of each link with string.
  8. The sausage is ready now, but to firm it up, place the sausage in the fridge overnight, totally optional to do this but recommended.
  9. Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
Recipe Notes

Low cost.

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

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 is 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 best as you can 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.

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.