Sausages in Surin

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fansuhua55

Guest
After spending weeks trying to find the right sausages in vain, I decided to make my own. So here we are, I do French style thyme black pepper and red wine sausages and Spanish chorizo (paprika, fennel seeds, chilli (just a pinch) and red wine. Soon I will add the North African merguez (beef and lamb, cumin, cinnamon, fennel seeds paprika and chili. I was told by Brits that the French style tastes like Cumberland, I don't really know as I never had Cumberland. French and Spanish are 100% pork. Casings are pig intestines. There are no preservatives, no filling, no saw dust, just meat and seasoning. French and Spanish are 166 grams a piece, kilo goes at 280 bahts, 6 pieces a kilo. Merguez will be priced at 550 bahts a kilo due to the price of beef and lamb. Can pick them up at the Beach where I keep some frozen or you can order fresh ones at fderiviere71@gmail.com, gimme a couple of days to complete the order. Of course they can't compare with Norbie's ones :)
Ask Coffee how they are he already ordered 2 kilos and ate them all (maybe the mother in law who is chronically hungry helped).
Cheers
 
After spending weeks trying to find the right sausages in vain, I decided to make my own. So here we are, I do French style thyme black pepper and red wine sausages and Spanish chorizo (paprika, fennel seeds, chilli (just a pinch) and red wine. Soon I will add the North African merguez (beef and lamb, cumin, cinnamon, fennel seeds paprika and chili. I was told by Brits that the French style tastes like Cumberland, I don't really know as I never had Cumberland. French and Spanish are 100% pork. Casings are pig intestines. There are no preservatives, no filling, no saw dust, just meat and seasoning. French and Spanish are 166 grams a piece, kilo goes at 280 bahts, 6 pieces a kilo. Merguez will be priced at 550 bahts a kilo due to the price of beef and lamb. Can pick them up at the Beach where I keep some frozen or you can order fresh ones at fderiviere71@gmail.com, gimme a couple of days to complete the order. Of course they can't compare with Norbie's ones :)
Ask Coffee how they are he already ordered 2 kilos and ate them all (maybe the mother in law who is chronically hungry helped).
Cheers
I too will be making my own snags when we move over this year.
Last year, I purchased a mincer extruder combination which works a treat.
The pork and Italian herb snags are way good and the South African Vorce are superb, only problem with these is, Christ, they make you fart.
 
I too will be making my own snags when we move over this year.
Last year, I purchased a mincer extruder combination which works a treat.
The pork and Italian herb snags are way good and the South African Vorce are superb, only problem with these is, Christ, they make you fart.
They are not alone!


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After spending weeks trying to find the right sausages in vain, I decided to make my own. So here we are, I do French style thyme black pepper and red wine sausages and Spanish chorizo (paprika, fennel seeds, chilli (just a pinch) and red wine. French and Spanish are 166 grams a piece, kilo goes at 280 bahts, 6 pieces a kilo...
[Coffee ordered fresh.]
Ask Coffee how they are he already ordered 2 kilos and ate them all (maybe the mother in law who is chronically hungry helped).

I only got to eat two sausages out of the French 2kg batch...which I enjoyed; additionally had one Spanish this past week which definitely had a nice kick from the chilli.

As far as the "MIL" who in her own right is a terrific Thai chef (which also means some stinky stuff that Thais love and farang abhor)...at 62 her appetite is simply ravenous. Her mouth is constantly chomping away on something 24/7.
If you didn't know that she was eating while her mouth was moving you would think that she was either a politician or a lawyer. ;;haha;;

Folks that enjoy bland sausages may need to seek their salvation elsewhere.
 
I enjoy Nookies black pepper thick pork sausages, and the Makro thick pork sausages too. And, as I just love sausages, I'll have to visit the Beach and get some of theirs too.
 
I only got to eat two sausages out of the French 2kg batch...which I enjoyed; additionally had one Spanish this past week which definitely had a nice kick from the chilli.

As far as the "MIL" who in her own right is a terrific Thai chef (which also means some stinky stuff that Thais love and farang abhor)...at 62 her appetite is simply ravenous. Her mouth is constantly chomping away on something 24/7.
If you didn't know that she was eating while her mouth was moving you would think that she was either a politician or a lawyer. ;;haha;;

Folks that enjoy bland sausages may need to seek their salvation elsewhere.
Chomping away on what ???.:rolleyes::rolleyes::rolleyes::rolleyes::eek::D
 
Placed chorizos 22 min at 205°C on top rack in halogen...
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Sliced open for your viewing and placed with mustard and sauteed onions (not shown) on sandwich prior to ingesting orally. :yum:20170128_175955.jpg
 
Most impressed Coffee, I never realised you cooked. Not only that, I see you are into Japanese Zen gardens and have carried the practice over to sculpting the bread with the obligatory mustard. A little more practice required but I think you are getting there. LOL!

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