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  1. #26
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    Quote Originally Posted by BosseO View Post
    Quote Originally Posted by peterpan View Post
    Any chance of a photo of the casing packet so I can show the Dozy cnts at Makro in udon?

    You can ask for 'sai moo'.


    Excellent!!

  2. #27
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    ^^ Yep cheers, there is no way I would have found that.

  3. #28
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    Rim Ping in Chiang Mai does Cumberland, Beef and Pork with chives and garlic. The beef ones are a bit iffy, but the Cumberland and Pork (pictured) are great.



    They're branded Yorkies with a 038 telephone code in Thailand. Can't remember how much they cost, but who looks at the price when you're thinking about sausages?
    The sleep of reason brings forth monsters.

  4. #29

    R.I.P.


    dirtydog's Avatar
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    Yorkies are in Jomtien, they do pies aswell.

  5. #30
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    I know, but I like the sausages better. The pork hamburger with apple is good, too.

  6. #31
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    sausages

    being a lover of all good food i can honestly say the best sausages i have had anywhere in the world are the ones that come from chaiyaphum they do about 10 diff.ones from hot and spicey to mild,they travel to festivals and shows i bought mine when they came to the mall in korat 230baht kilo the tell.no 044-837242 or 081-0752607 they are the ballocks

  7. #32
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    Quote Originally Posted by BosseO View Post
    Quote Originally Posted by peterpan View Post
    Any chance of a photo of the casing packet so I can show the Dozy cnts at Makro in udon?

    You can ask for 'sai moo'.

    Thankz Bosse, You the Man

  8. #33
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    sausages

    i make all my own sausages dont use any skins,as long as you add 50grms breadcrumbs to 1lb of meat they will not break up in the pan and the breadcrumbs will hold all the flavour in,same with burgers,get my pork mince in tescos allways got a good amount of fat,total costing about 100baht kilo.

  9. #34
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    Quote Originally Posted by taffyapple View Post
    i make all my own sausages dont use any skins,as long as you add 50grms breadcrumbs to 1lb of meat they will not break up in the pan and the breadcrumbs will hold all the flavour in,same with burgers,get my pork mince in tescos allways got a good amount of fat,total costing about 100baht kilo.
    TA..any chance you can put up a recipe ..will have a try at making them.

  10. #35
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    sausages

    this is to one pound of mince,50grms breadcrumbs,half a tsp.of each,nutmeg,sage,cayenne,marjoram salt/pepper,and a minced apple mix well,fry a small amount to taste if needed you can add to the mix eg.i add more cayyene or you can use chilli powd.then wet hands and shape,i also use this mix for pork burgers.any flavourings you cant get just add what you like,i use diff.ones all the time,in small amounts till i get one i like,like i said make sure the mince has a nice amount of fat added,i wish i could get to grips with posting photos,just took 4out of the freezer for breakfast.

  11. #36
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    Does anyone have a recipe for sausages written so that people can actually understand it?

  12. #37
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  13. #38
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    ^ "Prick with a fork"

  14. #39

    R.I.P.


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    At least they didn't say, "a black man with a fork."

  15. #40
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    Ahhhh, Harriet, post Ready Steady Cook, trying to make ends meet to support his crack cocaine addiction.

  16. #41
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    Quote Originally Posted by Marmite the Dog View Post
    Does anyone have a recipe for sausages written so that people can actually understand it?
    what language would you like double dutch?

  17. #42
    Thailand Expat Fondles's Avatar
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    Quote Originally Posted by Marmite the Dog View Post
    Does anyone have a recipe for sausages written so that people can actually understand it?
    Basic Sausage Recipe

    1½ m hog or sheep casings
    1½ kg lean pork shoulder roast
    1½ tsp salt
    ¾ tsp finely ground black pepper
    ½ tsp dried thyme
    1½ tsp dried sage
    ¾ tsp sugar
    ½ tsp sweet paprika powder


    Kangaroo Bush Tucker Sausage

    6.1 kg kangaroo
    1.3 kg pork belly
    600 g ice (to offset the dryness of the kangaroo)
    80 g bush tomato
    1½ tsp mountain pepper
    7 tsp salt
    3½ tsp pepper
    2 tsp thyme
    7 tsp sage
    5 gloves garlic


    Larp Moo Sausage

    1½ m hog or sheep casings
    1½ kg lean pork shoulder roast
    4 finely chopped lemongrass stalks
    4 finely chopped kaffir lime leaves
    12 tbsp finely chopped coriander leaves
    12 tbsp finely chopped mint leaves
    8 tbsp finely chopped spring onions
    8 tbsp lime juice 4 tbsp fish sauce 2 tsp chilli powder
    Last edited by Fondles; 16-02-2011 at 09:30 AM.

    The Meth One's Fuck The Best !!


  18. #43
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    Quote Originally Posted by taffyapple
    what language would you like double dutch?
    English written by someone who actually attended school would be good.

  19. #44
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    sausages

    sorry marmers i went to a welsh school

  20. #45
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    Some nice recipes here for Thai bangers..

    Appon's Thai Food Recipes: Thai Sausages Recipe Archives

    This one in particular took my fancy:

    Red Curried Lamb Sausage ( Side Gorg Ge Prick Gang )


    Lamb is hardly eaten in Thailand, we think it has a strong smell and so it's only sold in the larger supermarkets, usually for westerners. When we do eat it, you'll find it disguised in other foods, and that is what I've done for this sausage. The meat for this sausage is lamb, the meat stretcher is carrot and kaffir & red curry is the strong flavouring.
    Ingredients
    200 gms Lamb Mince
    10 Cloves Garlic
    50 gms Chopped Carrot
    2 Tablespoons Chopped Coriander Leaves
    1 Tablespoon Red Curry Paste
    5 Kaffir Lime Leaves Chopped
    Preparation
    1. Chop the garlic, mix with the mince and all the other ingredients.
    2. Blend in a blender until course but mixed.
    3. Stuff the sausage skin, as before rinse the skin carefully to remove it's packing salt and use a sausage stuffer, or as I do, a large baking syringe.

  21. #46
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    Quote Originally Posted by somtamslap
    Lamb is hardly eaten in Thailand, we think it has a strong smell and so it's only sold in the larger supermarkets, usually for westerners. When we do eat it, you'll find it disguised in other foods, and that is what I've done for this sausage. The meat for this sausage is lamb, the meat stretcher is carrot and kaffir & red curry is the strong flavouring.
    Only Thais would buy expensive, imported meat then disguise the flavour.

    Should've just used pork and be done with it.

  22. #47
    Days Work Done! Norton's Avatar
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    Anyone who has traveled between Korat and Khonkean will be familiar with the town of Phon. Hundreds of vendors selling a wide variety of sausages in all manner of shapes and size. Pork, beef and probably some other critter best not mentioned.

    I always stop and buy some. Have found 3 or 4 types that are really tasty. Similar in taste to Kielbasa and Chorizo sausage. Fried or grilled make a good meal. Recommend you buy some when passing through. For those who have an aversion to eating such stuff, I'm still alive and have never gotten sick eating sausage from Phon.
    "Whenever you find yourself on the side of the majority, it is time to pause and reflect,"

  23. #48
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    Your a braver man than I Norts, eating those sausages hanging up beside the road, marinated in diesel exhaust and other unmentionables.

  24. #49
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    sausages

    made the lap moo sausages from fondles recipe their lovely [mochen dee] just waiting for mrs taff to come home with red curry paste,the good stuff from the market then i will try slaps.recipe,keep um coming.

  25. #50
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    So,theselapmoosausagesaretheyanygood?doyourecommen danyothercurrypasteapartfromredcurrypastetousewith them?

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