I have been reading a great forum on sausage making and there is one guy with an inexhaustible amount of quality info .... but the last post was in 2005 say's he has a sausage making company in Bangkok... but thats all I can find on him...

Dose anyone know if he is still around.....????

James

Parsons Nose, is an english term for the chickens anus, So whether its a "wind-up" site, dont know, anyway, somebody may be able to help,

Cheers, Lickey.

Not quite the anus; but rather the triangular part above which holds the tail feathers...

Sorry is that a bit picky....

A great sausage doctor died of Lymph node cancer about mid 2005, and sadly his wife followed him with the same cancer about 6months later. He leaves an only son who now stays permanently in Bangkok and carries on the sausage business somewhere near Ratchayotin road, selling at only one outlet I think but still enough to make a handsome profit. Sausages include all kinds and some supplied to German restaurants. Don't know if its the same sausage guy you talk about.

However, I know how to cook a good Chiang Mai sausage, and at a Thai book shop opposition Sathorn Soi11 there's a cookery section that offers an English language recipe.

A great sausage doctor died of Lymph node cancer about mid 2005, and sadly his wife followed him with the same cancer about 6months later. He leaves an only son who now stays permanently in Bangkok and carries on the sausage business somewhere near Ratchayotin road, selling at only one outlet I think but still enough to make a handsome profit. Sausages include all kinds and some supplied to German restaurants. Don't know if its the same sausage guy you talk about.

However, I know how to cook a good Chiang Mai sausage, and at a Thai book shop opposition Sathorn Soi11 there's a cookery section that offers an English language recipe.

It's sad to hear, that he is dead ..... He did a great job of recording allot of his knowledge, on a sausage making forum...

I was actually trying to find him to ask if he could put me in-touch with a supplier for 26/28mm collagen casings for making hot dog's.. I use sheep casings at the moment but they are kind of pricey for making hod dog's ..... I want to keep them for breakfast links only... and hog's are to big...... But if theres any one ells out there that could pm me with a contact that would be great.

R.I.P. Parson Snows Or what ever your real name was.... You where a wealth of information.....

James

A great sausage doctor died of Lymph node cancer about mid 2005, and sadly his wife followed him with the same cancer about 6months later. He leaves an only son who now stays permanently in Bangkok and carries on the sausage business somewhere near Ratchayotin road, selling at only one outlet I think but still enough to make a handsome profit. Sausages include all kinds and some supplied to German restaurants. Don't know if its the same sausage guy you talk about.

However, I know how to cook a good Chiang Mai sausage, and at a Thai book shop opposition Sathorn Soi11 there's a cookery section that offers an English language recipe.

It's sad to hear, that he is dead ..... He did a great job of recording allot of his knowledge, on a sausage making forum...

I was actually trying to find him to ask if he could put me in-touch with a supplier for 26/28mm collagen casings for making hot dog's.. I use sheep casings at the moment but they are kind of pricey for making hod dog's ..... I want to keep them for breakfast links only... and hog's are to big...... But if theres any one ells out there that could pm me with a contact that would be great.

R.I.P. Parson Snows Or what ever your real name was.... You where a wealth of information.....

James

Will send you phone number by pm

Gerd