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  1. #51
    Thailand Expat
    Mendip's Avatar
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    Quote Originally Posted by Chef Basics with Baz View Post
    What would you suggest as something to try?
    I can't help thinking that a firm steak and kidney mixture with not too much gravy would be great in a pork pie style. It's making me hungry just thinking about it.

  2. #52
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    Quote Originally Posted by Mendip View Post
    I can't help thinking that a firm steak and kidney mixture with not too much gravy would be great in a pork pie style. It's making me hungry just thinking about it.
    Ahhh yes! So obvious yet i think you are right. Going to give this one a go next time i make a batch.

  3. #53
    Thailand Expat deeks's Avatar
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    MMM a pork sausage? Living in Thailand up north, Can't find a plain Pork Snag.

  4. #54
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    Quote Originally Posted by deeks View Post
    MMM a pork sausage? Living in Thailand up north, Can't find a plain Pork Snag.
    Don't know where you live in the north but I don't have much trouble getting pork sausages. I believe Laughing Monkey in Chiangmai will deliver to most nearby provinces. Tony the Pieman from Phayao was delivering pies and curries to Lampang and Chiangmai last weekend and told me he is currently trialing pork sausages. A disclaimer, I have not tried either yet as I make English Breakfast pork sausages for my own consumption.

  5. #55
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    Quote Originally Posted by Shy Guava View Post
    Don't know where you live in the north but I don't have much trouble getting pork sausages. I believe Laughing Monkey in Chiangmai will deliver to most nearby provinces. Tony the Pieman from Phayao was delivering pies and curries to Lampang and Chiangmai last weekend and told me he is currently trialing pork sausages. A disclaimer, I have not tried either yet as I make English Breakfast pork sausages for my own consumption.
    I find it strange that a lot of countries outside of england label sausages as 'english sausages' yet they are so far off the mark. Its a very easy process as you will know if you make your own. I wonder how many countries are laughing at england when we attempt to sell simple dishes of theirs...

  6. #56
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    Had a beef sausage the other day. It has to be pork...

  7. #57
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    Quote Originally Posted by hallelujah View Post
    Had a beef sausage the other day. It has to be pork...
    Correct.

  8. #58
    Chinese spy
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    Or mixed. Bratwurst ist gutt!

  9. #59
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    Quote Originally Posted by Chef Basics with Baz View Post
    I find it strange that a lot of countries outside of england label sausages as 'english sausages' yet they are so far off the mark. Its a very easy process as you will know if you make your own. I wonder how many countries are laughing at england when we attempt to sell simple dishes of theirs...
    FYI The origin is not important. English tastes are based good on seasoning and quality meat. Neanderthals seem to think that adding hot spices makes the English breakfast sausage better. It does not.
    Experiment for your own tastes and pleasure, but as with the traditional pork pie, the original cannot be bettered.
    The choice of preferred flavorings in sauces, should be left to the individual.

  10. #60
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    Quote Originally Posted by sabang View Post
    Or mixed. Bratwurst ist gutt!
    No, it is ze wurst!!

  11. #61
    Your local I.Q. Monitor
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    twenty four blackbirds?

  12. #62
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    Quote Originally Posted by Hugh Cow View Post
    twenty four blackbirds?
    baked in a pie and when the pie was opened the began to sing.LOVELY.

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