On 1/6/2011 at 9:26 PM, Boyce said:

Thanks alot guys for your kind reply's i.m going to go to China Town next week to have a look around there i'll let you know how i get on.

Regards

Boyce

 

If you're going to Chinatown in BKK, don't miss the spice shop halfway between Charon Krung (sp?) and Yaowarot in the alley right next to the Wat Mangkon MRT station.  I made my own Italian and breakfast sausages while working in Bangkok, but I didn't bother with the casings.  I just fried them up.  Here in China, I do the whole deal, complete with stuffing the casings.

 

https://www.nguansoon.com/index.php?page=about&lang=_en

 

Edit:  Oops.  My bad, replying to a 13 year old thread...  I hope the participants are still among the living.  In any case, that spice shop is a must visit if you're in Chinatown.  I was there last month, in Feb 2024 and it's as good as ever.

 

 

Edited March 4, 20242 yr by impulse

The Bavarian Place on soi 11 Bangkok has the best sausages in Thailand. The whole soi 11 has many great restaurants which serve all types of food with my favourite place being the wine place which offers DUCK CUTLETS 555 YUM!!   

Hi All,

I have found this a very helpful site in the past.

I have been making salami and saloumi for a few years and enjoyed the success.

I am now looking for a typical recipe for the good old English banger.
Any help would be great, thanks.

48 minutes ago, Grunts said:

Hi All,

I have found this a very helpful site in the past.

I have been making salami and saloumi for a few years and enjoyed the success.

I am now looking for a typical recipe for the good old English banger.
Any help would be great, thanks.

Minced pork shoulder and pork fat, 80% to 20% ratio. I don't use breadcrumbs but make my own rusks. Plain flour (500g), water(250ml) baking powder(20g). Bake, 230c for 10 minutes, and grind. Pork to rusk ratio should be around 90% to 10%.

 

Salt, pepper and sage to taste. 

 

Mix everything together. Fry a little and taste. Adjust seasoning accordingly. When you are happy, stuff into skins. These are available fresh from any pork vendor, will need cleaning, or frozen in Makro.

Search for " Scott Rea project sausages".  I've been using his recipes for a while and am very happy with them.

All ya need. Is loads of pigs intestines and fill by hand like the Spanish do