Archive for the ‘Pork – Sausage’ Category
Cajun Pinto Beans
This idea comes from a good friend. I love pinto beans as a side dish, in chili and burritos, and as refried beans. I modified this to make this is a main dish, and it is delicious! I am going to pressure cook the beans but the canned amount will be stated as well. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 3 cans Pinto beans, drained, (15 oz / 425 g each), Shortcut
- 500 grams bulk pork sausage, (1 lb), Shortcut
- 4 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1-2 teaspoons Cajun seasoning, depending on taste, Shortcut
- ½ cup large green chilies, roasted, peeled, chopped, (the bright green long chilies in Tesco, NOT Bird's Eye chilies)
- 2 roma tomatoes, diced
Instructions
- Prepare the beans either by draining and rinsing 3 cans or by cooking from dry beans. From dry, drain after cooking them. When using dry beans, use a heaping half cup of dry beans for each can, I pressured cooked the beans.
- In a large saucepan on medium heat, when hot, add the sausage, garlic, and onion. Cook, breaking up the sausage with the spatula, until almost cooked through. Drain off most of the fat, not all, as that is flavor for the beans.
- Add the bell pepper, green chilies, tomatoes, and mix together.
- Add the beans and Cajun seasoning, mix together. Simmer until the bell pepper is tender.
- Serve and enjoy.
Notes
Sausage Salad II
This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
Ingredients
- 75 grams Vietnamese sausage, see Steps 1-3, (3 oz)
- 1/2 small onion, coarsely chopped
- 1-4 red Bird's Eye chilies, seeded, finely chopped, as desired
- 2 cloves garlic, smashed and finely minced
- 2 tablespoons lemon or lime juice
- 2 tablespoons fish sauce
- fresh mint leaves
- fresh coriander leaves
Instructions
- For the Vietnamese sausage, which is a pork sausage that is already cooked and found in the refrigerator section of grocery stores, the name is Cha Lua for the regular flavor. This is the Moo Dee brand (moo = pig, dee = good). Similar brands will close to what this looks like, grocery stores have all the Vietnamese sausage together as well.
- This is the Cha Hue variety, which is heavy with cracked black pepper and garlic. When looking for this in the store, the pepper is clearly seen in the sausage, and more than likely, there is a picture of black pepper on the package. This is also the Moo Dee brand. I prefer this variety due to the pepper.
- Unwrap the sausage and slice into about 1/4 inch thick slices, place on a serving plate.
- To a mixing bowl, add the garlic, onion, chilies, lemon or lime juice, and the fish sauce and mix together well.
- Pour over the sausage and garnish with mint and coriander leaves.
- Serve as a side dish to any Thai meal or as an appetizer.
Notes
Low cost.
This recipe for Spicy Home Made Sausage Salad is adapted from Appon's Thai Food.
Thai Sweet Sausage
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
- 500 grams minced pork, fatty pork is best, (1 lb)
- 6 tablespoons sugar
- 4 tablespoons white wine
- 1 tablespoon salt
- 2 tablespoons soy sauce
- pinch black pepper
- sausage casings, see Step 1
- string
Instructions
- 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.
- 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.
- Prepare your casings and using your preferred method, stuff the casings. Tie into about 6 to 8 inch links.
For Air Drying
- 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
- 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
- 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.
- 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.
Notes
Low cost.
This recipe for Thai Sweet Sausage is adapted from Appon's Thai Food.
Northern Thai Sausage (Sai Oua) II
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
- 200 grams ground pork, see Step 1, (7 oz)
- 50 grams fresh galangal, chopped, (2 oz)
- 50 grams fresh lemongrass, chopped, (2 oz)
- 5 cloves garlic, peeled
- 5 coriander roots, chopped
- 5 fresh kaffir lime leaves, stems removed
- 1 tablespoon Thai red curry paste, or to taste
- 1-2 teaspoons salt, as desired
- sausage casings, see Step 2
Instructions
- 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.
- 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.
- 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.
- Place the ground pork, chili paste, and the blender or mortar contents in a large mixing bowl and using your hands, mix completely.
- Stuff the casings as you prefer. Tie into about 8 inch links.
- Grill or bake until cooked through.
- Slice, serve with fresh cucumber, cabbage, or lettuce.
Notes
Low cost.
This recipe for Red Curried Sausage is adapted from Appon's Thai Food.
Isaan Sausage (Sai Krok) II
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.
Ingredients
- 800 grams ground pork, see Step 1, (1 3/4 lbs)
- 1 head garlic, large
- 1 cup cooked rice, room temperature
- 1 tablespoon salt
- 1 1/2 tablespoons black pepper
- hog casing, see Step 2
- string, for tying
Instructions
- 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.
- 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.
- Peel the garlic and mince well.
- Add the ground pork, minced garlic, rice, salt, and pepper to a large mixing bowl. Using your hands, get in there and mix well.
- 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.
- 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.
- 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.
- The fermenting is not really needed, you can prepare the sausage and grill the same day, no harm.
- 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
- 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
- Preheat your oven to 180 C (350 F). Line a baking sheet with foil.
- Steam the sausages in a steamer until nearly cooked through. Use any steaming method you prefer.
- 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.
- Remove to a plate and cut them apart where the strings are tied (remove the bits of string as well).
- Serve with fresh sliced cucumber, celery, lettuce or cabbage, and chilies. Enjoy.
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
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
- 175 grams fresh Shiitake mushrooms, chopped, (6 oz)
- 200 grams dried glass noodles, (bean curd noodles), (6 oz)
- 25 grams fresh galangal, chopped, (.80 oz)
- 10 grams fresh kaffir lime leaves, stems removed, (.35 oz)
- 25 grams fresh lemongrass, chopped, (.80 oz)
- 450 grams minced pork, see Step 1, (1 lb)
- 10 cloves garlic, peeled
- 4 coriander roots
- 1 teaspoon black pepper
- 1 tablespoon salt
- sausage casings, see Step 2
Instructions
- 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.
- 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.
- 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.
- Add the chopped mushrooms to the ground pork and mix together.
- To a blender, add the galangal, lime leaves, garlic. Blend until well mixed.
If using your own meat grinder:
- 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.
- Switch out the coarse plate for the medium plate, and run the meat mixture through the grinder again.
If just using bough ground pork:
- 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:
- You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
- 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:
- Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
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
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.
Ingredients
- 1 tablespoon vegetable oil
- 250 grams smoked sausage, halved, sliced into thin rounds, (1/2 lb)
- 2 cloves garlic, smashed and minced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 can diced tomatoes, with juice, (15 oz)
- 1 1/2 teaspoons Creole seasoning, or Cajun seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika, smoked variety if you have that
- 1/4 teaspoon dried thyme
- black pepper, to taste
- 2 cups chicken broth, fresh or make from powder
- 1 cup water
- 500 grams dry Penne pasta, or any small pasta, (1 lb)
- 2 tablespoons whipping cream
- 1/2 bunch fresh parsley, chopped
- 1/2 bunch spring onion, sliced, green and white
- salt, to taste
Instructions
- Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
- 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.
- 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.
- 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).
- Serve.
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
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.
Ingredients
- 250 grams dry red beans, soaked overnight, (1/2 lb)
- 4-6 cups water
- 4 cups chicken stock, fresh or from powder
- 500 grams smoked sausage, sliced 1/2 to 3/4 inch thick slices, (1 lb)
- 2 cups ham, diced
- 2 tablespoons butter
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, chopped
- 1 fresh Jalapeno pepper, chopped, optional
- 8 cloves garlic, smashed and minced
- 2 bay leaves
- 1 teaspoon Creole seasoning, OR make from a shortcut, divided
- black pepper, to taste
- cooked rice, for serving
Instructions
- 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 🙂
- Drain and rinse the beans, add to the slow cooker, then add diced ham, sliced sausage, bay leaves, 1/2 teaspoon of Creole seasoning.
- Here I added the mirepoix after I added beans, ham, and sausage. The order in which you add it does not matter at all.
- 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.
- Cover and set to Low setting and cook for 8 to 10 hours for the consistency of beans you prefer.
- Remove the bay leaves, stir in the remaining Creole seasoning, serve over cooked rice.
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.
United States.
United States.
Cheater Sausage Gravy
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.
Ingredients
- 4 links Cumberland sausage, OR make from a shortcut
- 2 packets chicken gravy mix, OR make from a shortcut
- 4-5 medium potatoes, skin on or off, your choice
- fresh veggies, your choice, I used two
- lemon pepper, to taste
- olive oil, or bacon fat, as needed
Instructions
- Heat a large non stick pan with a splash of olive oil, or better yet, with a big spoonful of bacon fat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add a good serving of potatoes to a plate, ladle on some sausage gravy, add your sides, done. Enjoy.
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.
Thailand.
Crockpot Sausage & Green Beans
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!
Ingredients
- 500 grams fresh long beans, cut into 1 to 1 1/2 inch pieces
- 3/4 cup vegetable stock
- 500 grams smoked sausage, cut into 1/2 inch slices
- 6 potatoes, quartered, 8 if really small
Instructions
- Layer the ingredients in the slow cooker starting with the potatoes.
- Then add the long beans.
- Then add the sausage. Pour the broth over the top. For this dish, I used 240 grams of Italian sausage.
- And another 270 grams of Vietnamese sausage, it is just a recipe, not set in stone, feel free to use sausage of your choice.
- 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.
- Served with fresh baked bread on the side, perfect meal.
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.
United States.
United States.
