Boyce Posted January 27, 2014 Share Posted January 27, 2014 Hi there , Anyone know of a Thailand based company who supplies complete Sausage Seasoning Mix in sealed packets with the rusk included to make pork sausages, i have been onto a few company's in the UK , but they will not send to Thailand. Thanks for any help. Boyce Link to comment Share on other sites More sharing options...
hugocnx Posted January 27, 2014 Share Posted January 27, 2014 Why would you buy a mix product. Google up some recipes and get some seasoning at the supermarket. Not all that difficult and you can give your sausages your taste and not the factory taste. All you pay dearly for is the salt. Link to comment Share on other sites More sharing options...
gerry123 Posted January 28, 2014 Share Posted January 28, 2014 Why would you buy a mix product. Google up some recipes and get some seasoning at the supermarket. Not all that difficult and you can give your sausages your taste and not the factory taste. All you pay dearly for is the salt. its the factory taste i am after Link to comment Share on other sites More sharing options...
Torrens54 Posted January 28, 2014 Share Posted January 28, 2014 Why would you buy a mix product. Google up some recipes and get some seasoning at the supermarket. Not all that difficult and you can give your sausages your taste and not the factory taste. All you pay dearly for is the salt. its the factory taste i am after Simple solution if you're after that "Factory Taste." Drop into the factory (any kind will do) nearest you, scrape the floor, package the harvest and take it home to use in you "Mystery Bags." Reckon you'll be licking your chops....er sausages. Link to comment Share on other sites More sharing options...
hugocnx Posted January 28, 2014 Share Posted January 28, 2014 Gives me white coat syndrom. Plastic bag openers, with scissor and pincher (?) Enjoy what you like, whatever. Link to comment Share on other sites More sharing options...
Boyce Posted January 28, 2014 Author Share Posted January 28, 2014 Thanks for your replies, i have goggled a few recipes , but when your making 80 kilo plus Batches of sausages in one go it's hard to get the Spice mix right every time, the ready mixed spice /include pinhead rusk, packs can make up-to 40 kilos a time, it takes all the guess work out when mixing , it's much easier. 1 Link to comment Share on other sites More sharing options...
gerry123 Posted January 29, 2014 Share Posted January 29, 2014 apart from all the jokes and banter on this subject (myself included) if anyone does manage to track down the elusive product other than ebay etc please post or pm me as i also would like to use this taste enhancer Link to comment Share on other sites More sharing options...
U235 Posted January 30, 2014 Share Posted January 30, 2014 Athough not listed on their website, I used to buy these things a couple of years ago at royal exquisite food They used to be the importer of Hela, and their product list was more or less the same as this one (Canada Branch) But this was a while ago, might be that they not longer represend them Link to comment Share on other sites More sharing options...
Michaelaway Posted January 30, 2014 Share Posted January 30, 2014 (edited) Recipe- #1 2 pounds Fresh Ground Pork (not too lean) 2 teaspoons Salt 1 teaspoon Cayenne Pepper, or to Taste ½ teaspoons Sage Powder ½ teaspoons Fresh Coarsely Ground Black Pepper ½ teaspoons Coriander ½ teaspoons Thyme ½ teaspoons Marjoram ½ teaspoons Rosemary (ground Or Whole) Recipe- #2 16 ounces ground pork1 teaspoon salt1/2 teaspoon dried parsley1/4 teaspoon rubbed dried sage1/4 teaspoon ground black pepper1/4 teaspoon dried thyme1/4 teaspoon crushed red pepper1/4 teaspoon ground corianderRecipe- #3 (spicy)16 ounces ground pork1 teaspoon salt1/2 teaspoon cayenne pepper1/4 teaspoon rubbed dried sage1/4 teaspoon ground black pepper1/4 teaspoon crushed red pepper1/4 teaspoon ground coriander Edited January 30, 2014 by Michaelaway Link to comment Share on other sites More sharing options...
hugocnx Posted February 2, 2014 Share Posted February 2, 2014 Hate these english/american bloody 1/4 teaspoon recipe's. One talks about ounces, pounds, so weights, and then change to spoons. Who FCOL can judge what a 1/4 teaspoon is about. Ok, if you have those numerous gear in your drawer, cup, half cup, etc...teaspoon, half teaspoon and of course 1/4 teaspoon....tablespoon....ok quit already. No, wait, is it a cup of flour scouped from the sack or a cup of instantly sifted flour, OMG. Recipe's just have to go by international standards like weights for main ingredients and percentages for additions like salt and spices. 1 Link to comment Share on other sites More sharing options...
Turkleton Posted February 2, 2014 Share Posted February 2, 2014 Hate these english/american bloody 1/4 teaspoon recipe's. ..... Recipe's just have to go by international standards like weights for main ingredients and percentages for additions like salt and spices. Especially when it comes to sausage making, where a few "wrong" grams of one spice, can ruin everything! However, that explains the "quality" of english/american sausages.. Link to comment Share on other sites More sharing options...
Michaelaway Posted February 2, 2014 Share Posted February 2, 2014 Who can't judge? How difficult is it to look at a teaspoon and know when it's 1/4-full... or half-full, etc?? Wow. Link to comment Share on other sites More sharing options...
U235 Posted February 2, 2014 Share Posted February 2, 2014 Try this to convert UK/US spoons and cups into something which makes sense : http://www.convertunits.com/from/teaspoons/to/grams Only problem : how do you measure 1/4 UK spoon (=0.887908203125 grams)??? Answer : spend 50 Thb in Tesco to buy a set of measuring spoons Link to comment Share on other sites More sharing options...
Turkleton Posted February 2, 2014 Share Posted February 2, 2014 (edited) @Michaelaway And how do you convert your recipes from "16 ounces" to lets say.....8500 gram of meat? No way to reproduce an always consistent quality. I personally, use an Excel spreadsheet and a precision scale to calculate the amount of spices for my different sausages. That makes my sausages always tasting same, no matter if 2 kg or 18,567 kg Edited February 2, 2014 by Turkleton Link to comment Share on other sites More sharing options...
Boyce Posted February 2, 2014 Author Share Posted February 2, 2014 Thanks for the replies folks, as Turkleton Say's you have to be spot on with the spices. The recopies are great Michaelaway I'll give them a shot. Cheers Boyce Link to comment Share on other sites More sharing options...
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