Archive for the ‘Pork – Sausage’ Category
Cumberland Sausage
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.
Ingredients
- 900 grams pork shoulder, (2 lbs)
- 900 grams pork belly, (2 lbs)
- 1 tablespoon salt
- 2 tablespoons ground white pepper
- 110 grams fine breadcrumbs, OR make from a shortcut, (3 1/2 oz)
- 2 1/2 tablespoons dried sage
- 2 tablespoons dried chives
- 1/2 teaspoon ground coriander
- 2 teaspoons ground nutmeg
- 3 - 3 1/2 meters hog casing
Instructions
- 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.
- 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.
- 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.
- Grind the meat with the wagon wheel plate, or what is called a course plate for your model of grinder.
- Then in a large bowl, mix with the breadcrumbs. Breadcrumbs added, I did not get the cup measurement.
- Mix until well combined, use your hands for this.
- 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.
- 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.
- Store the sausage in the fridge overnight. Then you are ready to cook them as you see fit or freeze for later use.
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
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.
Ingredients
For the Cucumber Slaw
- 250 grams cucumbers
- 1/2 small onion
- 1 teaspoon olive oil
- 2 tablespoons apple cider vinegar
- salt and pepper, to taste
For the Chorizo Burgers
- 500 grams ground beef
- 250 grams Spanish Chorizo, OR make from a shortcut
- 1 half small onion, diced
- 3 cloves garlic, smashed and minced
- 2 tablespoons butter
- 3 tablespoons mayo
Instructions
For the Cucumber Slaw
- 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.
- Cover and place in the fridge for at least 20 minutes to let the flavor develop.
For the Chorizo Burgers
- 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.
- 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.
- 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.
- Heat a thick walled non stick pan and melt the butter. You want the pan hot completely.
- 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.
- 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.
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.
United States.
United States.
Cabbage, Apple & Sausage Skillet
Sounds really good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams Italian sausage links, cut into 1 inch pieces
- 1 tablespoon bacon fat
- 1 tablespoon butter
- 3 cups cabbage, chopped
- 1/2 cup onion, diced
- 1 large apple, cored, peeled, chopped
- pinch chili powder
- 1 tablespoon brown sugar
- salt and black pepper, to taste
Instructions
- Heat a non stick pan over medium heat with the bacon fat and when hot, add the sausage and stir occasionally to brown and cook the sausage through. when cooked, remove to a plate and drain off all but 1 tablespoon of fat from the pan, add the butter and when melted, add the cabbage, onion, apple, and season with a pinch of chili powder.
- Cook for 5 minutes and stir in the brown sugar. Continue to cook for another 7-8 minutes or until the cabbage is wilted and everything starting to brown.
- Add the sausage back to the pan and mix together. Cook for a few minutes to warm the sausage through. Season with salt and pepper as desired.
- Serve.
Notes
I will price this when I source Italian sausage links. For now I will say Low cost.
Shortcut: Italian Sausage.
Variant: 1. Use bulk sausage instead of links.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Skillet Sausage & Vegetables
Simple and delicious! The eggs and cheese give this dish a nice flavor.
Ingredients
- 500 grams smoked sausage, sliced into 1/2 inch pieces
- 2 tablespoons extra light olive oil, and as needed
- 1 tablespoon butter
- 2 cloves garlic, smashed and minced
- 1 onion, sliced thin
- 1 bell pepper, any color, diced
- 1 head fresh cauliflower, cut into bite size pieces
- 2 eggs, 3 if small eggs, lightly beaten
- 1/2-3/4 cup Mozzarella Cheese, shredded
- 1/3 cup water, as needed
- rice or pasta or mashed potatoes, for serving
Instructions
- Everything prepped and ready to start cooking.
- In a large non stick skillet, on medium heat, heat the olive oil and add butter, when hot, add the sausage and saute until just starting to brown. Add a bit more olive oil if needed.
- Add the cauliflower, onion, bell pepper, and garlic. Stir that into the sausage, pour in the water and place a lid on the pan, now you are going to steam the cauliflower. Stir occasionally.
- When the cauliflower is just tender remove the lid and let simmer until the liquid is evaporated, then pour in the eggs and stir, then add the cheese and stir again.
- Simmer until the eggs are set and the cheese melted.
- Serve and enjoy.
Notes
I will price this when I buy smoked sausage again, it is reasonable so I will say fair value for now.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Crockpot Sausage & Pepper Dinner
This is really good. This is truly a dump and go meal. I made this on 2 Dec 2017, easy, and most important, tasty!
Ingredients
- 3 medium potatoes, sliced 1/4 inch thick
- 1 yellow summer squash, sliced
- 2-3 bell peppers, chopped large
- 500 grams smoked sausage, sliced 1/2 inch thick
- 10-15 cloves garlic, smashed and peeled
- 1 cup chicken stock, fresh or from powder
Instructions
- Layer the potatoes on the bottom first.
- Then add the sausage. I used Cumberland sausage for this.
- Then the garlic. If using yellow squash (I did not), then layer that on top of the garlic.
- Then add the chopped bell peppers, I used 1 red, 1 green, and 1 yellow. Pour the stock over the top.
- Cover and cook on Low setting for 5 to 7 hours, do not open the cover until the 5 hour mark, if the potatoes are fork tender, it is ready to be served or just set to Warm setting until ready. Salt and pepper to taste just before serving. This was perfect at the 5 hour mark using 1/4 inch thick potatoes.
Notes
I used 500 grams of Cumberland sausage that cost 178 Baht. For 6 servings, this is about 88 cents per serving.
Variants: 1. Use chopped chicken, turkey, Cumberland sausage, or shrimp, or a combination. 2. Use pork stock in place of chicken stock.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
Slow Cooker Shrimp & Sausage Dinner
Shrimp and sausage cooked in a slow cooker, count me in! Any type of shrimp can be used, peeled, unpeeled, head on or off, frozen, or even cooked shrimp. The steps are different for each way so the first time you make this, take note of the times for use again. And from the author of this recipe regarding the shrimp "Pink is the key. Grey isn't cooked, white is over cooked."
Equipment
- Slow Cooker
Ingredients
- 500 grams shrimp, fresh, frozen, or cooked, (1 lb)
- 500 grams smoked sausage links, (1 lb)
- 6-8 small red potatoes
- 2-3 ears corn, break each in half
- 1 lemon, sliced thin, or use a lime
- ½ cup chicken stock, fresh or from powder
Instructions
- Lightly butter the slow cooker pot. Add the corn and potatoes. Add the sausage on top.
Using Frozen Shrimp
- Add the shrimp on top of the sausage, place some lemon slices on the shrimp, pour in the chicken stock. Cover and cook on Low setting until the potatoes are fork tender and the shrimp are pink. Serve.
Using Fresh Shrimp
- Fresh shrimp can be peeled, deviened, tail attached or removed, or can be unpeeled with heads attached or removed. Peeled cooks faster than unpeeled. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 1 hour before you want to serve and some lemon slices, so when the potatoes are almost but not quite fork tender, add the shrimp and lemon slices and cook until the shrimp are pink. Serve.
Using Cooked Shrimp
- You can use shrimp you already boiled and are pink. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 20-30 minutes before you want to serve and some lemon slices, so when the potatoes are just about fork tender, add the shrimp and lemon slices and cook until the shrimp warmed through. Serve.
Notes
I will price this when I get smoked sausage. For now I will say fair cost but sounds delicious!
Kielbasa & Onions
This is an old classic. I remember this well, perfect with a side of mashed or boiled potatoes, egg noodles, or even better, fried yellow summer squash. In Makro there is what is called Spicy Smoked Sausage, very similar in taste to Kielbasa and is very good, there is also packages of what is called Sausage Scraps, those also contain this sausage.
Ingredients
- 1 kilo Kielbasa sausage, or Spicy Smoked Sausage from Makro
- 2 onions, sliced, separated into rings
- 1 tablespoon extra light olive oil
- 1 tablespoon butter
- salt and pepper, to taste
Instructions
- Cut the sausage into ½ inch slices at an angle. Onions and sausage prepped, as well as some zucchini for another dish.
- In a large non stick pan on medium heat, add the olive oil and butter, when hot, add sausage and onion.
- Cook, stirring often, until the sausage is browned, seasoning to taste with salt and pepper as desired.
- Ready to serve.
- I served this with fried zucchini and egg noodles, perfect meal.
Notes
Fair cost per serving.
Mexican Chorizo
Mexican Chorizo is the wet type of sausage, that is mainly used in bulk form, commonly mixed with eggs, potatoes, chilies, tacos, etc. This will keep in the fridge for several weeks. This is a base recipe that you can use and tailor the spices to your preference.
Ingredients
- 750 grams pork, see Step 1
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 1/2 tablespoons chili powder, adjust as needed if using Thai chili powder
- 1 clove garlic, smashed and finely minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 tablespoons white vinegar
Instructions
- You can use either minced pork from the store, or as I like to do, is grind my own, as you can control the fat content of meat. I will use pork shoulder when I make this. If grinding your own, use the medium plate or the coarse (wagon wheel) plate.
- Add the coarse ground pork to a large bowl, add all other ingredients and mix well, use your hands to ensure a good mixing. You may need to increase the amount of vinegar.
- Pack into a large jar or ceramic bowl, cover and store in the fridge for up to several weeks. Best to sit overnight in the fridge before the first use.
- To use, just scoop some out and cook with scrambled eggs, diced potatoes, etc.
Notes
Pork will cost about 75 Baht for 750 grams. This can be added to various dishes so 750 grams will last for say 6-10 dishes. Low cost.
Adapted from an internet recipe.
Stuffed Peppers with Polenta & Sausage
This sounds really good, nice use of the polenta. On my to cook list.
Ingredients
- 3 red bell peppers
- 1 tablespoon cooking oil
- 350 grams Italian sausage, OR make from a shortcut
- 1 cup onion, chopped
- 1/2 cup yellow cornmeal
- 1 1/2 cups chicken broth, fresh or from powder
- 1 cup milk
- 1 teaspoon kosher salt, divided
- 1/4 cup fresh parsley, chopped
- 1 cup Mozzarella Cheese, shredded
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/4 teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves
Instructions
- Preheat your oven to 180 C. Microwave the bell peppers on High for 2 minutes to soften slightly. Cut bell peppers in half, lengthwise. Remove seeds and membranes, leave the stem intact for visual purpose.
- Heat oil in a large skillet over medium high heat. Add sausage to skillet and cook 4 minutes, stirring to break into small pieces. Add onion to skillet, stirring occasionally, until sausage is cooked and onion is tender, about 3 minutes. Remove sausage mixture from pan.
- Add cornmeal to the same skillet cook 1 minute, stirring constantly then add broth, milk, and 3/4 teaspoon of the salt, bring to a boil. Cover, reduce heat to medium, and cook, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in parsley, sausage, and half of the cheese. Divide mixture evenly among bell pepper halves. Place side by side on a baking sheet. Sprinkle with remaining mozzarella cheese.
- Bake for 30 minutes or until the cheese is browned and the peppers are tender.
- While the peppers are cooking, whisk the olive oil, vinegar, black pepper, and remaining salt in a medium bowl, add the tomatoes and basil, toss to coat. Serve over peppers with bread or a salad on the side for a complete meal.
Notes
For the sausage, this is based on making it yourself (takes just minutes) and would only cost about 40 Baht. Figure about 60 Baht for the cheese. For 6 servings, this is about 49 cents per serving.
Variant: Use 3 links of Italian sausage, hot or mild, remove the casing and break up when you cook them.
Shortcut: Italian Sausage.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Isaan Sausage (Sai Krok) I
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. I took lots of photos to show exactly what this is. This version uses a store bought seasoning packet complete with the casings and string.
Ingredients
- 1 packet Northeastern Thai Sausage seasoning (Sai Krok), Lobo brand
- 500 grams pork belly, (1 lb)
Instructions
- This is the seasoning packet, kit, used for this sausage, it contains everything, you just have to supply the meat. Lobo brand, best brand I have used, instructions are in English as well on the back, including photos.
- This is the contents of the kit, there is three packets, salt, rice, seasoning pack is mainly garlic and black pepper. There is also the collagen casings (5) and the strings needed to tie the sausages.
- I like to grind meat for Thai sausages as it does need to be quite fatty. This is the 500 grams (1 lb) of pork belly with the skin removed and cut into strips for the grinder. Grinding plate used is the course one, commonly called a wagon wheel.
- In a large bowl, add the pork and the contents of the three foil packets, using your hands, mix until sticky, this takes just a few minutes. Divide into approximately 5 equal size portions, I basically make 5 meatballs that are the same size, you can leave them in the same bowl. Wash and dry your hands, important that your hands are dry when handling the casings.
- Open the casing packet and unfold the casings and separate them. One end is already tied.
- I use a funnel to stuff sausages and the plunger for my meat grinder is what I use to push the meat through the funnel. You can use any method you are familiar with to stuff the casings. Place a casing on the end of the funnel and slide it on all the way to the knotted end. Pick up one portion of the meat and place in the funnel, use your fingers or a plunger from a meat grinder to fill a casing. (I jumped the gun here and stuffed all 5 casings, instead of tying it into the smaller ones before stuffing the next.)
- Now with a casing stuffed, lay it on a plate and starting from the knotted end, use the string and tie into 5 smaller links, just wrap the string around and pull tight (do not twist the links). When you get to the open end, give that a twist and tie that off with the string.
- Let the sausage sit on the counter for 1 hour (fermenting, then refrigerate until you want to cook them). Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 30 to 40 minutes. Serve with fresh vegetables like cabbage, lettuce, cucumber, carrot.
Notes
The seasoning packet for this is 37 Baht, and it includes the casing and string. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.
Variants: Beef, chicken, and shrimp can be used instead of pork.
From a recipe on a spice packet.
