Archive for the ‘Pork – Sausage’ Category
Homemade Vietnamese Sausage
June 12, 2017 Lee
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Homemade Vietnamese Sausage

Adapted from an internet recipe.
This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 8 hours
Total Time 9 hours 10 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Equipment

  • Food Processor
  • Steamer

Ingredients
  

  • 1¼ kilo lean pork, cut into chunks
  • 2 tablespoons fish sauce
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon white pepper powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon baking powder
  • 1 tablespoon tapioca flour
  • ⅔ cup warm water

Instructions
 

  • Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated and is pasty in texture.
  • Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).
  • Pour the wet mixture into the meat mixture, and process for 30 seconds. Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.
  • The next day, remove the meat from the fridge, and divide into two loaves.
  • Wrap each loaf tightly with foil, repeat with another layer of foil. Twist the ends tightly and tie with kitchen string.
  • Place in a steamer, foil seam side down, steam the loaves for 30-45 minutes.
  • Remove the foil, slice, and enjoy. Mashed potatoes and gravy and a vegetable would be good sides.

Notes

For pork, this will run about 110 to 140 Baht/kilo for lean pork. For 1¼ kilo I will figure this as 175 Baht, for 4 servings, this is about $1.30 per serving.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,Pork - Sausage
Cha Lua Kimbap
June 11, 2017 Lee
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Cha Lua Kimbap

Adapted from an internet recipe.
Kimbap is Korean in origin, think of a California Roll type of sushi and you will get the general idea. No raw fish involved, meats are cooked, vegetables can be pickled, steamed, or raw. Cha Lua Kimbap uses, you guessed it, Vietnamese sausage. These can be rolled in kim (roasted seaweed) or nori sheets. ingredients are approximate until I test this out. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Korean
Servings 4 servings

Equipment

  • Sushi Mat

Ingredients
  

  • 4 cups cooked white rice, short grain, warm
  • 300 grams Vietnamese sausage, (11 oz)
  • 1-2 cucumbers
  • 2-3 eggs
  • pickled carrot and radish, Shortcut
  • sesame oil
  • salt
  • 4 sheets kim or nori

Instructions
 

  • For this you will want to get everything ready and set out first. For the rice, you want it to be warm, not hot or cold, this will help in spreading it out better. The pickled carrot and radish are or should be, julienned.
  • For the sausage and cucumber, slice those lengthwise into ¼ inch strips or just a bit larger.
  • For the eggs, mix together and fry a basic flat omelet, let this cool and cut into strips as well.
  • Lay out a piece of kim in front of you on the bamboo mat. Take approximately 1 cup of rice and spread evenly over the bottom ⅔ of the sheet, leaving a ¾ inch border of riceless space. Sparingly brush the rice with sesame oil and sprinkle a pinch of salt on it as well.
  • With about an inch of empty rice space at the bottom, place the filling ingredients on top of and next to each other.
  • Slowly and gently roll over the bamboo mat end that is closest to you, and keep rolling while pulling back that same bamboo mat edge. Once you've started the roll, the roll shape should be maintained. After fully encircling the kimbap filling, give a couple of extra squeezes with your hands to firm up the roll.
  • Now to slice it. Keep a paper towel soaked with some sesame oil nearby to wipe your knife, you will need to wipe it every so often to keep the knife from getting too sticky. Serve and enjoy.

Notes

Low cost.
Variant: 1. Feel free to use any fillings you like.
Shortcut: Pickled Carrot and Radish.
* Best Value $1 or Less per Serving,: VIETNAMESE,Pork - Sausage
Northern Thai Sausage (Sai Oua) I
June 3, 2017 Lee
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Northern Thai Sausage (Sai Oua) I

This recipe is from a Thai brand (Lobo) seasoning pack to make this sausage, the recipe is on the back of the package, and the package even contains the collagen casing. I made this on 16 June 2017 and it is delicious! Lot of lemon grass flavor and not overly spicy, the Thai family really enjoyed this. The packet contains the collagen casings, there is 5 casings, already knotted on one end and are easy to use.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Thai
Servings 5 servings

Ingredients
  

  • 1 packet Northern Thai Sausage seasoning (Sai Uoa), Lobo brand
  • 100 milliliters warm water
  • 500 grams pork belly, skin removed, coarsely ground, (1 lb)

Instructions
 

  • In a medium size bowl, dissolve the contents of the seasoning pack in the warm water. This is the seasoning pack used.
  • Add the pork belly to the seasoning mix and blend well until sticky, use your hands for this, takes just a few minutes for this. Shape into 5 equal size balls.
  • Now for the collagen casing, first, it is used dry, never soak them. I used a funnel when I made these as I have never used casings before. If you are experienced using casings, use the method of your choice. Grease up the funnel tube with vegetable for the first sausage, and fit the casing onto the tube all the way to the knotted end.
  • Fill the casing with the pork mixture by pressing it into the funnel tube, pierce any air pockets with a pin or toothpick.
  • Repeat for all 5 casings. Use kitchen string to tie off the ends. Five sausages ready for the grill.
  • Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 20 minutes. Slice diagonally and serve with sticky rice and vegetables such as cabbage, lettuce, or cucumber. These were grilled, Sai Krok on the top, Sai Oua on the bottom.

Notes

The seasoning packet for this is 37 Baht, and it includes the casing. 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. For shrimp, increase to 600 grams and do not use any water, just mix the seasoning packet into coarsely chopped shrimp.
From a recipe on a spice packet.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,Pork - Sausage
Slow Cooker Sausage & Potatoes II
May 30, 2017 Lee
2 Comments

Slow Cooker Sausage & Potatoes II

Stephen Connell, United States.
Potatoes and sausage, not only does this sound good, it is delicious! Use any sausage you like, use any potatoes you like. I made this on 7 May 2022 and was very well liked by the family! For this dish I use my large 6 quart slow cooker. Link to the shortcut is listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 7 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 1 kilo sausage links, cut into 1 inch pieces, (2 lb)
  • 1 kilo potatoes, peeled, cut into 1 inch pieces, (2 lb)
  • black pepper, as desired
  • 1 large onion, chopped
  • 6-12 cloves garlic, minced
  • 1 can condensed cream of chicken soup, Shortcut
  • ¾ cup chicken stock, fresh or from powder
  • 2 tablespoons Worcestershire sauce
  • hot cooked spaghetti, for serving, optional
  • 1-2 carrots, peeled and chopped, optional

Instructions
 

  • Lightly oil or butter your slow cooker insert. Add the potatoes and spread out to make an even layer. Season with black pepper as desired. Optionally, you can add 1-2 chopped carrots along with the potatoes.
  • Sprinkle the onions and garlic, over the potatoes.
  • For those in Thailand, I use BMP brand, Combination Sausage Scrap, which I get Makro. It is three types of sausage and is good quality.
  • Add the sausage in the final layer.
  • In a mixing bowl, add the soup, broth, Worcestershire sauce and mix together. Pour the mixture over the sausage.
  • Cover and cook on Low setting for 6-8 hours. Checking the tenderness of the potatoes at 6 hours, and continue cooking if needed for tender potatoes.
  • Serve and enjoy.
  • As a variant, serve with cooked spaghetti. This was requested by a niece living with us, and I must say, it is a great addition.

Notes

Figure about 150 Baht for good sausage. For 8 servings, this is about 50 cents per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variants: 1. Serve with hot cooked spaghetti (highly recommended). 2. Add 1-2 chopped carrots.
Updated on 21 June 2022.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Pork - Sausage,Pork - Slow Cooker,POTATOES
Chinese Sausage & Chicken in Soy Sauce
May 13, 2017 Lee
1 Comment

Chinese Sausage & Chicken in Soy Sauce

This is very good! I made this on 16 May 2017. We received some Chinese pork sausage from Issan, we can find it locally here as well. I started looking for recipes that used this as an ingredient. Chinese sausage is a sweet, cured pork sausage. Recipe slightly updated with my findings and pricing updated as well.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 4 links Chinese sausage, short ones or two long ones
  • 5 chicken thighs, boneless, skinless, cubed
  • 2 tablespoons cooking oil
  • 4 cloves garlic, smashed and minced
  • 1 spring onion, thinly sliced
  • steamed rice, for serving
  • handful fresh Thai Basil, chopped

For the Sauce

  • 1/4 cup water
  • 3 tablespoons dark soy sauce
  • 1 tablespoon sugar

Instructions
 

  • Prepare a steamer and steam the Chinese sausages for 5 minutes. Remove from the steamer and cut into thin slices diagonally. The reason for the steaming is to soften the sausage as it is quite hard out of the package. Photo shows steaming complete before cutting them.
  • While the sausage is steaming, in a measuring cup mix the sauce ingredients together and set aside.
  • Heat oil in a frying pan or wok on medium heat and cook the garlic until fragrant. Add the sliced sausage and cook for a quick 30 seconds, then add the chicken.
  • Cook until the chicken is no longer pink or very little pink, this is good right here.
  • Pour the sauce in and bring to a boil. Reduce heat, cover and simmer for 10 minutes, or until chicken is fully cooked and the sauce has reduced a bit. Remove from heat, stir in the spring onion and basil, cover and let stand for 5-10 minutes.
  • Ready to serve.
  • Serve with rice on the side and some of the sauce spooned over the rice.

Notes

The thighs would be about a 1 kilo, so I will estimate this at 75 Baht. The sausages will cost about 75 Baht. For 4 servings, this is about $1.10 per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,: CHINESE,CHICKEN & TURKEY,Pork - Sausage
Longanisa I (Filipino Sweet Sausage)
April 11, 2017 Lee
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Longanisa I (Filipino Sweet Sausage)

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.
Print Recipe
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Cuisine Filipino
Servings 0

Ingredients
  

  • 600 grams ground pork, (1 1/3 lb)
  • 250 grams ground pork fat, (1/2 lb)
  • 1 head garlic, finely chopped
  • 1/2 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon salt
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon ground black pepper
  • sausage casings, if stuffing

Instructions
 

  • 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.
  • 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.
  • 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.

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.
* Best Value $1 or Less per Serving,Pork - Sausage
Cabbage Sausage Skillet
April 9, 2017 Lee
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Cabbage Sausage Skillet

Another reason I need to get a larger freezer, to buy more smoked sausage. Sausage and cabbage, two favorites of mine, this sounds like a great dish!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams smoked sausage, sliced
  • 1 head cabbage, chopped
  • 1 onion, chopped
  • 1 can whole peeled tomatoes, drained, chopped
  • 1/2 cup butter, this is 1/2 of a regular block
  • salt and pepper, to taste

Instructions
 

  • Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes, stirring to keep from sticking to pan. Add remaining ingredients, reduce heat to low, season with salt and pepper to taste, cover and simmer for 20-25 minutes, stirring occasionally.

Notes

The smoked sausage is about 100 Baht/500 grams. For 6 servings this is about 20 cents per serving. When I go to Makro again I will get more accurate up to date pricing as well.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Pork - Sausage
Hawaiian-style Smoked Sausage
March 25, 2017 Lee
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Hawaiian-style Smoked Sausage

Smoked sausage is a favorite of mine, getting it here where I live, that can be hit or miss. Cooked with pineapple, this sounds like a winner. Some of the measurements until I make this, then I will adjust the recipe.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams smoked sausage, sliced into 1/2 pieces
  • 2 stalks celery, import, sliced
  • 1 large onion, sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 can whole tomatoes, chopped, with juice
  • 1 can pineapple, chunks, reserve juice
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons corn starch
  • cooked rice, for serving

Instructions
 

  • Stir fry farmer sausage for several minutes. Then add the celery, onions, and peppers, and cook until tender crisp. Add tomatoes, pineapple, seasonings, sugar and soy sauce. Simmer 5 minutes.
  • Blend cornstarch with reserved pineapple juice. Add to simmering sausage dish and cook for 2 minutes.
  • Serve with rice.

Notes

I will have to price this once I get smoked sausage again, certainly not higher than Fair Value for this.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage
Scalloped Potatoes & Brats
February 9, 2017 Lee
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Scalloped Potatoes & Brats

Sounds like a good hearty meal, potatoes and brats, can be made with any good quality hot dogs or even smoked sausage.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 5 medium potatoes, washed, thinly sliced
  • 8 brats, halved lengthwise and sliced
  • 1 small onion, diced
  • 3 tablespoons butter
  • 1/4 cup all purpose flour
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 2 cups milk
  • 1 cup Swiss cheese, shredded
  • 1 tablespoon dried parsley, OR 2 tablespoons fresh minced

Instructions
 

  • Preheat your oven to 180 C. Grease a large baking dish with butter.
  • In a saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. Add parsley.
  • Place half of the potatoes in the baking dish; top with half of the sauce. Arrange brat pieces over the sauce. Top with remaining potatoes and sauce.
  • Cover with foil and bake for 1 to 1 1/2 hours or until bubbly, uncover and bake for 10 minutes or until the top is lightly browned, let rest for 5 minutes, serve.

Notes

I cannot price this accurately until I get brats again, but I will guess no more that 150 Baht for 8 brats. For 4 servings, this is about $1.10 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage,POTATOES
Smoked Sausage Corn Dogs
November 13, 2016 Lee
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Smoked Sausage Corn Dogs

I really like the sound of this, I cannot find any good hotdogs here, but I have located smoked sausage, which are excellent. My next run to Makro I will be getting extra smoked sausage to try this out. The smoked sausage scraps would be ideal as well. This can be an appetizer or a main dish. I foresee myself doubling this recipe. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams smoked sausage
  • long wood skewers, as needed
  • vegetable oil, for frying
  • 3/4 cup all purpose flour, divided
  • 1 1/2 cups corn meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 2 eggs
  • 1 cup buttermilk, OR make from a shortcut
  • 1/4 cup dill pickle juice

Instructions
 

  • My experience with smoked sausage (spicy smoked sausage as it is labeled but not spicy) at Makro is 4 to 5 links which is 500 grams. I would simple cut each link in half, so you would have 8 pieces for 4 links or 10 pieces for 5 links. Once you have the sausage cut into pieces, cook on the stove top in a hot pan to warm them through, remove from the pan and insert the skewers or chopsticks in each one.
  • Spread 1/4 cup of the flour in a dish and roll each sausage in the flour to lightly coat, then set aside.
  • In a mixing bowl, mix the remaining flour (1/2 cup), corn meal, baking powder, baking soda, sugar, ground red pepper, eggs, buttermilk, and dill pickle juice until the batter is smooth.
  • Heat the oil in a deep heavy skillet or a deep fryer to 190 C. Using a pan, you want the oil 1-3 inches deep. Deeper the oil you can cook each sausage at one time, shallow oil you just turn to keep cooking until the sausage is golden brown.
  • Dip each skewered sausage into the batter and carefully insert into the hot oil and cook 1-2 minutes until golden brown, if the oil is shallow, just turn the sausage part way through to cook the whole thing to golden brown. Cool on a paper towel to drain excess oil, and serve with your favorite dip, like mustard, spicy mustard, or ketchup.

Notes

The sausage is about 100 Baht/500 grams. For 4 servings this is about 74 cents per serving. When I go to Makro again I will get more accurate up to date pricing as well.
Shortcut: Buttermilk.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,Pork - Sausage