thaigerd Posted October 31, 2009 Share Posted October 31, 2009 Made this morning at home: Gerd Link to comment Share on other sites More sharing options...
gotlost Posted October 31, 2009 Share Posted October 31, 2009 You should go into business.... Link to comment Share on other sites More sharing options...
NanaFoods Posted October 31, 2009 Share Posted October 31, 2009 Those look lovely. Excellent photography. They look nicely cooked as well. Though, I cannot say for certain their authenticity with out knowing the recipe...from the pics, it's hard to see any curry color. However, I really like your arrangement of vegies in two of the pics. Link to comment Share on other sites More sharing options...
T_Dog Posted October 31, 2009 Share Posted October 31, 2009 We just had some for lunch! What is your recipe? Link to comment Share on other sites More sharing options...
Gippy Posted October 31, 2009 Share Posted October 31, 2009 Those look good! Since we are showing sausage pictures here is one of the sausages we make, we sell them through the in-laws restaurant, about 30kg a week. Tenuous link to western food, I am going to add on a few kilos of English bangers next week to help stock up my new freezer! Link to comment Share on other sites More sharing options...
Mosha Posted October 31, 2009 Share Posted October 31, 2009 A friend of mine made some from the recipe previously posted in this forum. He now has a new project. Curing his own bacon, and it tastes great.. Link to comment Share on other sites More sharing options...
thaigerd Posted October 31, 2009 Author Share Posted October 31, 2009 Those look lovely. Excellent photography. They look nicely cooked as well. Though, I cannot say for certain their authenticity with out knowing the recipe...from the pics, it's hard to see any curry color. However, I really like your arrangement of vegies in two of the pics. In the recipe I;ve found was no curry mentioned. Gerd Link to comment Share on other sites More sharing options...
NanaFoods Posted November 1, 2009 Share Posted November 1, 2009 Interesting... I am sure your sausages are as delicious as they look. However, I lived in Chiangmai for about a year, and ate "Sai Oua" quite often, from various places. My wife would bring home the really high quality stuff occasionally. We'd also pick up some really good Sai Oua in Lampang. And what I found most distinctive about it, and commonly themed, was the curry and yellow turmeric. Here is an on-line recipe - the pictures look a lot like what I used to buy, and what appears to be a middle-aged Thai woman preparing it: http://importfood.com/recipes/norththaisausage.html Here is another, where special curry ingredients are specified in the recipe (as "Nam Prik"): http://thaifood2.blogspot.com/2008/01/thai...oua-recipe.html Link to comment Share on other sites More sharing options...
thaigerd Posted November 1, 2009 Author Share Posted November 1, 2009 Thanks ChefHeat for your comments. I did not follow 100% the recipes I've found just modified them but the result is interesting and tasty. Gerd ...back to my Sunday afternoon cooking Link to comment Share on other sites More sharing options...
PoorSucker Posted November 1, 2009 Share Posted November 1, 2009 Going up north tomorrow. I always asks mother in-law to not put in lemongrass. I live south and I'm tired of the taste in everything. Link to comment Share on other sites More sharing options...
kikoman Posted November 1, 2009 Share Posted November 1, 2009 Thanks ChefHeat for your comments.I did not follow 100% the recipes I've found just modified them but the result is interesting and tasty. Gerd ...back to my Sunday afternoon cooking Those Sausages look great, I bet they taste as good as they look, You did yourself proud. Link to comment Share on other sites More sharing options...
thaigerd Posted November 1, 2009 Author Share Posted November 1, 2009 Just spoke to a good friend&foodlover from Bangkok: The curry is a must in these sausages! No pompem......this week another session Gerd Link to comment Share on other sites More sharing options...
NanaFoods Posted November 1, 2009 Share Posted November 1, 2009 Just spoke to a good friend&foodlover from Bangkok:The curry is a must in these sausages! No pompem......this week another session Gerd Nevertheless, your sausages look absolutely scrumptious and juicy. As far as I can tell from the pics, it also look like you got the texture quite right as well -- some chunks of meat (either small-diced or perhaps ground through a 1/4" plate); and it appears, as best I can tell, that you have mixed in some emulsified meat paste as well. Nice job. Link to comment Share on other sites More sharing options...
thaigerd Posted November 1, 2009 Author Share Posted November 1, 2009 Just spoke to a good friend&foodlover from Bangkok:The curry is a must in these sausages! No pompem......this week another session Gerd Nevertheless, your sausages look absolutely scrumptious and juicy. As far as I can tell from the pics, it also look like you got the texture quite right as well -- some chunks of meat (either small-diced or perhaps ground through a 1/4" plate); and it appears, as best I can tell, that you have mixed in some emulsified meat paste as well. Nice job. ChefHeat, I have used 2 different kinds of meat: Shoulder and belly, and just minced. BTW: We are opening the newest butcher factory/company in Phuket right now all imported equipment from Germany, you would love these machines! ....a smoker which can take more than 1000kg at once etc. When you are down in Phuket come to see us. Gerd Link to comment Share on other sites More sharing options...
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