Made this morning at home:

Gerd

You should go into business....

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.

We just had some for lunch! What is your recipe?

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!

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..

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

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

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

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.

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.

Just spoke to a good friend&foodlover from Bangkok:

The curry is a must in these sausages!

No pompem......this week another session

Gerd

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.

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