What The Euros And Thais Call 'sausage'

[moo9]

I disagree that the German sausages are delicious. Have eaten hundreds in America and Germany and just don't like'em. Too much water content, too fine of a ground, not enough spice. I assume that's why the mustards are so delicious, to mask the fact that you're basically eating a hot dog.

You have to know the areas in Germany where the sausage is excellent. Not in the South for sure...

[Onyxia]

Best sausage(s) in the world are from england. What comes from yankland pales in comparison - what they serve in thailand are hotdogs.

I prefer a nice elk or deer sausage. Enjoy the texture and the taste. I would bring over quite a bit of it when i lived in the UK for 2 years. I personally could not stomach the english version of sausage. Bit into it was like biting into some mashed potatoes. I will admit i didnt try every sausage there, cause of the first few horrible experiences with them.

I will agree store bought in either country was crap. Tried the euro sausage the other day, wasnt to bad the apple leek one. Will have to give the others a try.

[JohnBKKK]

Best sausage(s) in the world are from england. What comes from yankland pales in comparison - what they serve in thailand are hotdogs.

I prefer a nice elk or deer sausage. Enjoy the texture and the taste. I would bring over quite a bit of it when i lived in the UK for 2 years. I personally could not stomach the english version of sausage. Bit into it was like biting into some mashed potatoes. I will admit i didnt try every sausage there, cause of the first few horrible experiences with them.

I will agree store bought in either country was crap. Tried the euro sausage the other day, wasnt to bad the apple leek one. Will have to give the others a try.

Hi,

one can not call sausages Hotdogs just because they contain finely ground meat . We for example supply 5 star Hotels and they insist on a finely ground consistancy since a course sausage is not to everyones taste and with the fne ones, especially for breakfast they are safe.

The English sausage that you would by at a supermarket in the UK has a totally different texture compared to the Continental sausages because they use rusk, a yeastless bread as a filler and usually not a little which results in a kind of soft mushy texture.

We have avery hig meat contents in ours, also for our english sausages and this results in a firmer sausage with more bite.

The other difference is that all large commercial producers use ready spice mixtures which are made to an average taste, resultng in underseasoned sausages. One of the traditionally most highly seasoned sausages is the british cumberland sausage which is one of our best-sellers.

All our speciallized sausages like Kielbasa, Andouille, Hot Italian etc..are not produced with our cutter, but we use coursly ground meat resulting in a different texture.

As far as spices are concerned, I spend every morning preparing the spice mixtures from scratch and when the sausage meats are ready mixed we fry a little sample of each or boil it wrapped into cling film which I than taste and only than do we start filling them into casings.

The tasting is a must since for example salt and even spices can be heavier or lighter depending on humidity in the air and sometimes a little needs to be added since the original formulas were developed by me at 45% humidity.

However, I do not expect everybody to love all our sausages since its a matter of taste and what you are used to from home but I believe anyone can find a few of our products they will enjoy very much.

John

[Samuian]

A Parma Ham is a Parma Ham, a Serrano... a Salame Milano, a Hungarian PICK.. as with many, many of the mentioned Sausages and other Meat Products a Copy is a Copy, the Original, the Original!

The City of Nuremberg (for Example) has managed to protect the "Nuremberg Rostbratwurst", this product may only be labeled as such if produced following it's Original Recipe and within the limits of the City of Nuremberg.

Many, many factors play an important role... the Label doesn't make a Rolex, a Rolex, no matter how close it resembles the Original!

[JohnBKKK]

A Parma Ham is a Parma Ham, a Serrano... a Salame Milano, a Hungarian PICK.. as with many, many of the mentioned Sausages and other Meat Products a Copy is a Copy, the Original, the Original!

The City of Nuremberg (for Example) has managed to protect the "Nuremberg Rostbratwurst", this product may only be labeled as such if produced following it's Original Recipe and within the limits of the City of Nuremberg.

Many, many factors play an important role... the Label doesn't make a Rolex, a Rolex, no matter how close it resembles the Original!

Now that is an interesting post.......

so, if I make Nuernberger Rostbratwurst, which we do, and follow the exact traditional formula, use the same kind of casings (seitling), it will be different because I'm not making it within the city limits of Nuremberg ... hmm interesting

As to your Ham's, besides pig specific ham's, like the black Serrano ham for which only a special, semi wild living pig is used because of its special diet.

Why should one not be able to produce a product that tastes exactly the same as a Milan Salami or even a Parma ham - if I’m willing to leave 100 hams in salt for 4 months and than hang them in an environment controlled room at 16C and 75% humidity for another 1 to 2 years - they will taste exactly the same as the product from Italy because that is exactly how they are made in Italy today. Or do you really think there are enough farms in Italy within the Parma region with enough lofts to hang the millions of Parma hams consumed annually worldwide??? Or that someone would be willing to hang lets say 1,000 hams in any loft, risking that the whole lot may spoil because of bad weather conditions???

I currently have salami's drying in our environment unit which I made following an old Milan recipe which was given to me by a friend years ago when I visited their family estate. The family runs an artisan sausage making business and are proud to make sausages and Hams the old way, but those are very few and your Parma Ham these days comes from high tech production lines.

The large producers of course love to uphold the image of their hams drying in the fresh air in their loft ...yea ... sure

John

[sylviex]

And let us not omit to mention the French, who create a variety of superb sausages (mais naturellement).

A film reminded me the other day of saucisson sec - a hard, delicious dried sausage .... mmm ... can be eated as is in sandwiches, salads etc. or cooked in classic French dishes like cassoulet.

[nungnatee]

they have about a million different kinds of sausage and ham except they all taste exactly the same, its called a low quality hot dog. we feed them to young kids and dogs in the usa. real sausage is supposed to have flavor. i thought the germans and english were supposed to be famous for good sausage? is it just the stuff they pass off in thailand that is absolutely horrible? is America the only place with real, delicious sausage?

i have looked everyway in bangkok and i cannot find american breakfast sausage or REAL italian spicy sausage. its depressing. i feel bad for the english, world famous for their horrible cuisine and the one thing they think they do right, sausage, is actually complete rubbish.

english sausages are normally bigger than american sausages but i was told ours are a bit more (kem)= salty and as for HAMS ours are unbeatablly especially the honey roasted 1s

[lannarebirth]

they have about a million different kinds of sausage and ham except they all taste exactly the same, its called a low quality hot dog. we feed them to young kids and dogs in the usa. real sausage is supposed to have flavor. i thought the germans and english were supposed to be famous for good sausage? is it just the stuff they pass off in thailand that is absolutely horrible? is America the only place with real, delicious sausage?

i have looked everyway in bangkok and i cannot find american breakfast sausage or REAL italian spicy sausage. its depressing. i feel bad for the english, world famous for their horrible cuisine and the one thing they think they do right, sausage, is actually complete rubbish.

english sausages are normally bigger than american sausages but i was told ours are a bit more (kem)= salty and as for HAMS ours are unbeatablly especially the honey roasted 1s

No, got to go with the Germans on this one. American ham is much less flavorful by comparison. Throw in some spaetzle and you're in heaven. It's their sausages that are overrated IMO.

[JohnBKKK]

No, got to go with the Germans on this one. American ham is much less flavorful by comparison. Throw in some spaetzle and you're in heaven. It's their sausages that are overrated IMO.

I'd recommend the following German/Austrian sausages for you to try which may totally change your mind :

Thueringer Rostbratwurst - Krakauer - Kaesekrainer - all 3 are beautiful sausages and we get raving reports about them from our customers - and the frequent orders are the proof of the pudding - another typically German thing which is fantastic is the "German Curry sausage" (we will serve it in our Bistro) - its a well spiced Bratwurst covered in a hot and spicy curry sauce - its what Fish&Chips is for the Brits, a national dish except in the south .... in Berlin its totally different and more like a curry spiced Bockwurst with ketchup .... but the first version is bette imo

The Kaesekrainer is an Austrian sausage which we make with 15% of imported Emmental Cheese - the sausage itself is medium course and well spiced with black pepper (we use course freshly ground and a lot of it) and other spices on our website you can find more detailsVisit My Website

John

[Muppetbkk]

Tried both Eurogoumet and Bunters Foods Cumberland sausages last week...Bunters are far superior in taste and were less expensive. Tasted as good as any homemade sausage in the uk.. Will try their breakfast sausage next time round.

[onethailand]

The Kaesekrainer is an Austrian sausage which we make with 15% of imported Emmental Cheese - the sausage itself is medium course and well spiced with black pepper (we use course freshly ground and a lot of it) and other spices on our website you can find more details

Ok - I actually managed to get some of these today. So that I don't ruin the taste and waste my money, what is the best way to cook this sausage, John? I would assume that microwave is out of the question

Also - I still cannot find that cheese spread you've been talking about. In fact, the only things I could find from Eurogourmet at Villa Suk. 33 are the sausages.

[JohnBKKK]

The Kaesekrainer is an Austrian sausage which we make with 15% of imported Emmental Cheese - the sausage itself is medium course and well spiced with black pepper (we use course freshly ground and a lot of it) and other spices on our website you can find more details

Ok - I actually managed to get some of these today. So that I don't ruin the taste and waste my money, what is the best way to cook this sausage, John? I would assume that microwave is out of the question

Also - I still cannot find that cheese spread you've been talking about. In fact, the only things I could find from Eurogourmet at Villa Suk. 33 are the sausages.

Hi,

please NO Microwave .. simply fry them slowly until nicely caramlized on both sides and hot -

the cheese spread is a problem of where to place it in Villa which I have to sort out with Pong, once I get the time,

John

[realmadrid25]

i tried the breakfast sausage. 8/10. Well done!

[realmadrid25]

where do i get a nice piece of FRESH bread to try your other sausages John?

btw, i was not really doubting that English and Germans make good sausage, just that the stuff sold in thailand is BAD. but looks like John is taking care of that.

[PhilHarries]

Hi,

one can not globally say US sausages or UK sausages are terrible .... there are some artisan producers in the US and the UK that make first class sausages but the mass produced stuff I have to agree with you is terrible.

Dead right, the mass produced English sausage is garbage. That is why the English style sausages in Thailand are the same. These days the only way to find good sausages, whether in UK or Thailand, is to find a small specialist supplier or make them yourself.

That Portugese bean soup/stew looks very similar to a dish I used to eat in Asturias, Northern Spain - bluddy delicious.

Many times in Thailand I have had people recommend "xxx bar/restaurant for the full English breakfast, their Cumberland sausages are the best" only to find the same bland crud as everywhere else.

[JohnBKKK]

where do i get a nice piece of FRESH bread to try your other sausages John?

btw, i was not really doubting that English and Germans make good sausage, just that the stuff sold in thailand is BAD. but looks like John is taking care of that.

Hi, glad you enjoyed it if you are looking for good baguette and a very nice Walnut Bread - there is a small but very busy bakery right next to the Bullshead in the back of the carpark of Villa 33 that has those, nice and fresh - if you are looking for really good crusty German style sourdough bread ... hmm.. please let me know if you find it and where --- there is some at Villa but nothing like the real thing.

For our Bistro I have decided to bake our own bread - not to save money, but for the results - I have found an importer of French flour which is actually more expensive than the plain bread-flour here in retail . A Kilo, packed in in 25KG bags at 65-80 Baht depending on what kind, but the results are worth it - since we also have the machines anyway to need, rise and bake the dough it doesn't take too much time,

John

[JohnBKKK]

one can not globally say US sausages or UK sausages are terrible .... there are some artisan producers in the US and the UK that make first class sausages but the mass produced stuff I have to agree with you is terrible.

Dead right, the mass produced English sausage is garbage. That is why the English style sausages in Thailand are the same. These days the only way to find good sausages, whether in UK or Thailand, is to find a small specialist supplier or make them yourself.

Many times in Thailand I have had people recommend "xxx bar/restaurant for the full English breakfast, their Cumberland sausages are the best" only to find the same bland crud as everywhere else.

Hi Phil,

you are spot on there. However, many people are used to this mass produced stuff.

John

[Samuian]

A Parma Ham is a Parma Ham, a Serrano... a Salame Milano, a Hungarian PICK.. as with many, many of the mentioned Sausages and other Meat Products a Copy is a Copy, the Original, the Original!

The City of Nuremberg (for Example) has managed to protect the "Nuremberg Rostbratwurst", this product may only be labeled as such if produced following it's Original Recipe and within the limits of the City of Nuremberg.

Many, many factors play an important role... the Label doesn't make a Rolex, a Rolex, no matter how close it resembles the Original!

Now that is an interesting post.......

so, if I make Nuernberger Rostbratwurst, which we do, and follow the exact traditional formula, use the same kind of casings (seitling), it will be different because I'm not making it within the city limits of Nuremberg ... hmm interesting

As to your Ham's, besides pig specific ham's, like the black Serrano ham for which only a special, semi wild living pig is used because of its special diet.

Why should one not be able to produce a product that tastes exactly the same as a Milan Salami or even a Parma ham - if I’m willing to leave 100 hams in salt for 4 months and than hang them in an environment controlled room at 16C and 75% humidity for another 1 to 2 years - they will taste exactly the same as the product from Italy because that is exactly how they are made in Italy today. Or do you really think there are enough farms in Italy within the Parma region with enough lofts to hang the millions of Parma hams consumed annually worldwide??? Or that someone would be willing to hang lets say 1,000 hams in any loft, risking that the whole lot may spoil because of bad weather conditions???

I currently have salami's drying in our environment unit which I made following an old Milan recipe which was given to me by a friend years ago when I visited their family estate. The family runs an artisan sausage making business and are proud to make sausages and Hams the old way, but those are very few and your Parma Ham these days comes from high tech production lines.

The large producers of course love to uphold the image of their hams drying in the fresh air in their loft ...yea ... sure

John

Yep, interesting and I do not understand why you trying to convince the audience that a Rolex is a Rolex, no matter where it comes from as long as it has been made similar, looks the same and carries the same name...

I tried some of the stuff produced here....

I can't see a problem to call a Bratwurst made after a recipe from Nuremberg, a "Bratwurst Nuremberg Style", Parma Style... etc.!?

As with the "Budweiser" from Anheuser & Busch, it's NOT the Budvar Budweiser, Champagne is from Champagne and no Spanish Cava, German Sekt, Ialian Spumante or Ozzie sparkling Wine, as with a "Moselle" or Rhine Riesling coming from the Murray River ?

After all, how many "Black Forest Cherry" pies are out there, some of them are looking similar, but most of them are awful concoction of what I don't know, nothing near the Original!

I didn't indicate your products are not anywhere near, I appreciate if "out there" is someone who tries to get there.... but why not go and label the product in an innovative way?

Just a thought or two...and if it's good, it's good, if it isn't, it isn't, no matter what the Label says!

[billd766]

Last time I was in the UK about 4 years ago I stayed with friends near Wellington in Somerset and they went to a local farmhouse butcher and he made absolutely superb big meaty sausages and bacon etc but due to the UK nanny state I think he has closed now. They used to grow and slaughter all their own cows, pigs, lamb, chicken etc but the UK government seems to have closed a lot of the small slaughter houses (in the name of efficiency, economy and health grounds) so the animals now have to be shipped a fair distance to be slaughtered and travel the same distance back at extra expense so that the people of the UK can eat (healthy) food.

Not for me as I much prefer things as they were where local food meant local food.

As far as I can remember you cannot even get bones for your dog from the butcher any more.

[onethailand]

Hi,

please NO Microwave .. simply fry them slowly until nicely caramlized on both sides and hot -

the cheese spread is a problem of where to place it in Villa which I have to sort out with Pong, once I get the time,

John

Somehow, I didn't think so... LOL...

When you talk to Pong next - please see if he can dedicate a small section for all your products, which would make things much easier. Otherwise, I would suggest putting the cheese spread in the dairy section even if it's a superior quality product - at least we'll be able to find it.

Can't wait to try the sausages.

[Patsycat]

And not one of you mentioned Merguez - spicey lamb sausages from North Africa.....

[scott1999]

hi everyone

guess what i have brought from england , my own sausage machine , so i will be making some soon , only the best beef and pork mince .

i now live in lam lu ka , and if anyone would like to try some for free let me know

[britmaveric]

Sainsbury Or M&S has some lovely sausages.

[JohnBKKK]

And not one of you mentioned Merguez - spicey lamb sausages from North Africa.....

Awwww Patsycat .. good point ....Meguez French/North African Lamb sausage usually a mix of Lamb and Beef - highly deicious - best BBQ'd over real charcoal for full flavor and originallity

we supply them to a variety of 5 star Hotels and than also put some in Villa, but this is somewhat seasonal since they usually order them when they have more middle Eastern Clients. Than they order Merguez, Hommus, Baba Ghnanoush, Lebanese Chicken sausages etc.....

Not cheap though, considering the price of Lamb here which is always imported because there is none or very little Lamb in Thailand. What is being served here in ME restaurants is usually Goat even though its called Lamb in the Menue, because Goat is what Thai Muslims eat,

John

[onethailand]

The Kaesekrainer is an Austrian sausage which we make with 15% of imported Emmental Cheese - the sausage itself is medium course and well spiced with black pepper (we use course freshly ground and a lot of it) and other spices on our website you can find more details

Finally got to try them - and they were delicious and both of my daughters agreed. I'm partial to sausages (and hamburgers) so it's always nice to find something good.

I have only one complaint - I didn't buy enough!

[JohnBKKK]

The Kaesekrainer is an Austrian sausage which we make with 15% of imported Emmental Cheese - the sausage itself is medium course and well spiced with black pepper (we use course freshly ground and a lot of it) and other spices on our website you can find more details

Finally got to try them - and they were delicious and both of my daughters agreed. I'm partial to sausages (and hamburgers) so it's always nice to find something good.

Hi,

am very pleased you and your daughters enjoyed the Kaesekrainer.

I have only one complaint - I didn't buy enough! this can easily be solved

John

[onethailand]

I have only one complaint - I didn't buy enough! this can easily be solved

Would be nice to find some cheese spread to go with the sausages

[JohnBKKK]

I have only one complaint - I didn't buy enough! this can easily be solved

Would be nice to find some cheese spread to go with the sausages

I'll probably will have some items on sale at the Bistro - like cheese-spread and probably some real bread and a few other things

John

[cathyy]

Ok, so now I know why I think I hate English and German sausage. I've only had the crap available here. If I ever had the real thing I might like it.

FWIW, the American breakfast sausage you can get here tastes nothing like the real thing, either. You Yank sausage denigrators may not have ever had the real thing, either. Give us some benefit of the doubt; a lot of Germans emigrated to the US and some of them had to know how to make sausage.

Where can you get a decent hot dog; not just American but specifically Michigan style? Most American hot dogs make me puke, all Thai hot dogs make me puke, Michigan hot dogs are delicious. Some big sportscaster once commented that the hot dogs served at Tiger Stadium were the best hot dogs in baseball. They are Michigan hot dogs, of course, Kowalski brand to be specific.

[Ulysses G.]

I don't think that there are any good hotdogs in Thailand. Even A&W, 7/11 and Dairy Queen ruin theirs by using crappy wonderbread rolls that are sweet because the Thais like them.