Huckenfell Posted November 21, 2019 Author Share Posted November 21, 2019 2 hours ago, Huckenfell said: Is this what my mum called Chitterlings ? Last time i had them was in the Cafeteria on L1 at Suvarnabuhmi... very good ! Link to comment Share on other sites More sharing options...
smily Posted November 22, 2019 Share Posted November 22, 2019 Have great sausages and a good selection of different choices at Bamboo cafe. Hua Thanon. Link to comment Share on other sites More sharing options...
Airbagwill Posted December 1, 2019 Share Posted December 1, 2019 On 11/17/2019 at 6:09 PM, Huckenfell said: Dont know what that is. but if its Thai sausage, i am sure that it is bloody awful. All sausages, worldwide are a way of using up scraps and less attractive bits of the animal. The UK banger contains a large amount of cereal paste for binding and texture. Issan "Saikoa" are fir me by far the best sausages in Thailand .....and 100% better than those appalling hot dog style things served up Everywhere from 7/11s to 5 star resorts. They appear to be made with that separated scrap meat paste treated with ammonium hydroxide, to make it pink. Issan sausages are surprisingly close to UK style ones, but with a lot more chilli and the occasional noodle instead of cereal paste... And like traditional UK sausage are served in a sheath of pig's intestine. Link to comment Share on other sites More sharing options...
Airbagwill Posted December 1, 2019 Share Posted December 1, 2019 On 11/21/2019 at 7:15 PM, Huckenfell said: Is this what my mum called Chitterlings ? Chitterlings are just cooked up intestines.....usually pork Link to comment Share on other sites More sharing options...
Amusements Posted December 4, 2019 Share Posted December 4, 2019 My friend and I tried these a couple of nights ago, with Brooks beans and proper chips, done in a deep fat fryer. Absolutely amazing! Thanks for the tip:) Those looking for a pic are out of luck. First thing I did was repack them in to smaller bags, so I can pull 2 or 3 out in one go to defrost. Description: Thick clear plastic bag of 12 frozen thick sausages, with a white no frills label that says something like KINGS sausages ect, with a 200 baht price tag. No other info needed unless they have sold out, and you can't find them. Link to comment Share on other sites More sharing options...
Amusements Posted December 4, 2019 Share Posted December 4, 2019 On 11/22/2019 at 12:18 PM, smily said: Have great sausages and a good selection of different choices at Bamboo cafe. Hua Thanon. Really? I tried them before. No comment. Link to comment Share on other sites More sharing options...
Huckenfell Posted December 4, 2019 Author Share Posted December 4, 2019 On 12/1/2019 at 8:14 AM, Airbagwill said: All sausages, worldwide are a way of using up scraps and less attractive bits of the animal. The UK banger contains a large amount of cereal paste for binding and texture. Issan "Saikoa" are fir me by far the best sausages in Thailand .....and 100% better than those appalling hot dog style things served up Everywhere from 7/11s to 5 star resorts. They appear to be made with that separated scrap meat paste treated with ammonium hydroxide, to make it pink. Issan sausages are surprisingly close to UK style ones, but with a lot more chilli and the occasional noodle instead of cereal paste... And like traditional UK sausage are served in a sheath of pig's intestine. Make your own, they can be delicious. Link to comment Share on other sites More sharing options...
Huckenfell Posted December 4, 2019 Author Share Posted December 4, 2019 4 minutes ago, Amusements said: My friend and I tried these a couple of nights ago, with Brooks beans and proper chips, done in a deep fat fryer. Absolutely amazing! Thanks for the tip:) Those looking for a pic are out of luck. First thing I did was repack them in to smaller bags, so I can pull 2 or 3 out in one go to defrost. Description: Thick clear plastic bag of 12 frozen thick sausages, with a white no frills label that says something like KINGS sausages ect, with a 200 baht price tag. No other info needed unless they have sold out, and you can't find them. Thanks, i agree they are very good. Link to comment Share on other sites More sharing options...
delgarcon Posted December 10, 2019 Share Posted December 10, 2019 I tried the sausages last week, excellent, thanks for the info. Link to comment Share on other sites More sharing options...
SteveK Posted December 10, 2019 Share Posted December 10, 2019 These are the best sausages I've found so far for barbecuing, only problem is at 169 baht a pack it's over a quid a sausage: Link to comment Share on other sites More sharing options...
Sophon Posted December 10, 2019 Share Posted December 10, 2019 On 11/20/2019 at 9:53 PM, madmen said: dumb move starting a thread. They will be sold out next week never to be seen again Or, conversely, it might create a demand so Makro continues to stock them. Link to comment Share on other sites More sharing options...
Saltire Posted December 10, 2019 Share Posted December 10, 2019 (edited) Couldnt find the ones you mentioned in my local Makro but I did find the Bucher Brand which are also good and meaty. They had 3 - Bratwurst, Herb and Chilli (but sadlly the Chilli was sold out). Had not seen them before either. In the photo they are in the black packaging one row down from the top. Sorry destroyed packaging but they have a FB page https://www.facebook.com/BucherThailand Edited December 10, 2019 by Saltire 1 Link to comment Share on other sites More sharing options...
Huckenfell Posted December 10, 2019 Author Share Posted December 10, 2019 3 hours ago, SteveK said: These are the best sausages I've found so far for barbecuing, only problem is at 169 baht a pack it's over a quid a sausage: You are getting the wrong ones mate ! Go to MAKRO freezer next to Bacon look for KING Brand in clear pack, 12 sausages 190 Bht. 1 Link to comment Share on other sites More sharing options...
Huckenfell Posted December 10, 2019 Author Share Posted December 10, 2019 4 hours ago, delgarcon said: I tried the sausages last week, excellent, thanks for the info. Thanks mate, good to know that someone is happy ! Link to comment Share on other sites More sharing options...
Huckenfell Posted December 10, 2019 Author Share Posted December 10, 2019 On 12/1/2019 at 8:21 AM, Airbagwill said: Chitterlings are just cooked up intestines.....usually pork Always Pork ! Link to comment Share on other sites More sharing options...
Huckenfell Posted December 10, 2019 Author Share Posted December 10, 2019 3 hours ago, Saltire said: Couldnt find the ones you mentioned in my local Makro but I did find the Bucher Brand which are also good and meaty. They had 3 - Bratwurst, Herb and Chilli (but sadlly the Chilli was sold out). Had not seen them before either. In the photo they are in the black packaging one row down from the top. Sorry destroyed packaging but they have a FB page https://www.facebook.com/BucherThailand Get away from that display cabinet and look in the upright freezer where they have the Bacon packs, look for KING BRAND in clear packet. 1 Link to comment Share on other sites More sharing options...
Huckenfell Posted December 10, 2019 Author Share Posted December 10, 2019 On 12/1/2019 at 8:14 AM, Airbagwill said: All sausages, worldwide are a way of using up scraps and less attractive bits of the animal. The UK banger contains a large amount of cereal paste for binding and texture. Issan "Saikoa" are fir me by far the best sausages in Thailand .....and 100% better than those appalling hot dog style things served up Everywhere from 7/11s to 5 star resorts. They appear to be made with that separated scrap meat paste treated with ammonium hydroxide, to make it pink. Issan sausages are surprisingly close to UK style ones, but with a lot more chilli and the occasional noodle instead of cereal paste... And like traditional UK sausage are served in a sheath of pig's intestine. What a load of <deleted> ! Decent sausages are made with good ingredients , proper ratio of Lean meat and Fatty meat, correct amount of cereal and good seasoning. I don't know where you get your sausages, but good luck ! 2 Link to comment Share on other sites More sharing options...
ratcatcher Posted December 10, 2019 Share Posted December 10, 2019 10 minutes ago, Huckenfell said: Get away from that display cabinet and look in the upright freezer where they have the Bacon packs, look for KING BRAND in clear packet. This is the only link I can find to the company that makes these sausages. https://translate.google.com/translate?hl=en&sl=th&u=https://www.kssfood.com/en/contact-us/&prev=search Can be found in the deep freeze cases as others have stated/ KING SAUSAGE is not to be confused with Sausage King, in Chiang Mai, who produce their own line of good quality sausages & nacon etc.. However they aren't sold in supermarkets to the best of my knowledge. 1 Link to comment Share on other sites More sharing options...
Saltire Posted December 12, 2019 Share Posted December 12, 2019 On 12/10/2019 at 6:45 PM, Huckenfell said: Get away from that display cabinet and look in the upright freezer where they have the Bacon packs, look for KING BRAND in clear packet. Cheers, I will have a look next visit. Link to comment Share on other sites More sharing options...
Airbagwill Posted December 12, 2019 Share Posted December 12, 2019 On 12/10/2019 at 6:52 PM, Huckenfell said: What a load of <deleted> ! Decent sausages are made with good ingredients , proper ratio of Lean meat and Fatty meat, correct amount of cereal and good seasoning. I don't know where you get your sausages, but good luck ! You have absolutely no idea of food history at all. Why do you think they needed sausages in first place....... Link to comment Share on other sites More sharing options...
Huckenfell Posted December 12, 2019 Author Share Posted December 12, 2019 (edited) 9 hours ago, Airbagwill said: You have absolutely no idea of food history at all. Why do you think they needed sausages in first place....... I don't know which country is your homeland, but in most western countries health regulations have strict rules concerning such items as sausages. It used to happen a few years ago, but not any more. I rather think that you are living in the past or still remember tales that your mum used to tell you. Edited December 12, 2019 by Huckenfell Link to comment Share on other sites More sharing options...
Ron jeremy Posted December 12, 2019 Share Posted December 12, 2019 (edited) 28 minutes ago, Huckenfell said: I don't know which country is your homeland, but in most western countries health regulations have strict rules concerning such items as sausages. It used to happen a few years ago, but not any more. I rather think that you are living in the past or still remember tales that your mum used to tell you. Well said, a quality sausage is made with quality ingredient. A hot dog wiener is made of beaks and <deleted>! i just shake my head when I order sausage and a wiener comes on the plate. One thing I refuse to eat n Asia is a wiener. I know what goes into a wiener in the west, I can only guess what goes into it in Asia. Edited December 12, 2019 by Ron jeremy Link to comment Share on other sites More sharing options...
impulse Posted December 12, 2019 Share Posted December 12, 2019 On 12/10/2019 at 5:45 AM, Huckenfell said: Get away from that display cabinet and look in the upright freezer where they have the Bacon packs, look for KING BRAND in clear packet. Good info. Lots of places in BKK had a dizzying selection of sausages. Problem is, most of them were garbage. And when I did find one I liked, it was usually "finish" next time I went to look for it. Link to comment Share on other sites More sharing options...
Airbagwill Posted December 12, 2019 Share Posted December 12, 2019 3 hours ago, Huckenfell said: I don't know which country is your homeland, but in most western countries health regulations have strict rules concerning such items as sausages. It used to happen a few years ago, but not any more. I rather think that you are living in the past or still remember tales that your mum used to tell you. You appear to be rather uninformed or naive when it comes to the UK sausage... A traditional sausage is a way of using up the last bits of a carcass that can't be sold in big lumps … .this includes scraps of muscle off the bones other tissue and intestine. "Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape." In UK, sausages usually contain a "mix of freshly ground meat, herbs, breadcrumbs, gristle, bones, sinew, rusk, soya, colours, preservatives, polyphosphates, nitrates, sulphites and flavour enhancers?" Independant. UK sausages (pork) have to be a minimum of 65% "meat".... At present "meat" includes fat (up to half of the meat can be fat), connective tissue (skin rind and gristle) and mechanically recovered meat, known as MRM. MRM is a pulp which is produced in abattoirs when high-powered jets of water are sprayed on animal carcasses after all the decent cuts of meat have been rendered Since 2002, only pure meat (ie muscle) can be described as meat and the rest will has to be labelled as fat, mechanically recovered meat or rind. Up to 30% of sausages will be rusk (a powdered bread) or soya, which is used to bulk up the banger. It also helps to bind it together. Water is added to moisten the cereal (rusk) Sausages are allowed to use up to 10% water without declaring it. For thousands of years lamb intestines have been used to encase sausages, in recent years, makers have used collagen casings instead as they, are slightly cheaper. Collagen is a manufactured product, a bit like plastic, but it comes from a meat source, such as cattle hides. 1 Link to comment Share on other sites More sharing options...
champers Posted December 12, 2019 Share Posted December 12, 2019 1 hour ago, Airbagwill said: You appear to be rather uninformed or naive when it comes to the UK sausage... A traditional sausage is a way of using up the last bits of a carcass that can't be sold in big lumps … .this includes scraps of muscle off the bones other tissue and intestine. "Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape." In UK, sausages usually contain a "mix of freshly ground meat, herbs, breadcrumbs, gristle, bones, sinew, rusk, soya, colours, preservatives, polyphosphates, nitrates, sulphites and flavour enhancers?" Independant. UK sausages (pork) have to be a minimum of 65% "meat".... At present "meat" includes fat (up to half of the meat can be fat), connective tissue (skin rind and gristle) and mechanically recovered meat, known as MRM. MRM is a pulp which is produced in abattoirs when high-powered jets of water are sprayed on animal carcasses after all the decent cuts of meat have been rendered Since 2002, only pure meat (ie muscle) can be described as meat and the rest will has to be labelled as fat, mechanically recovered meat or rind. Up to 30% of sausages will be rusk (a powdered bread) or soya, which is used to bulk up the banger. It also helps to bind it together. Water is added to moisten the cereal (rusk) Sausages are allowed to use up to 10% water without declaring it. For thousands of years lamb intestines have been used to encase sausages, in recent years, makers have used collagen casings instead as they, are slightly cheaper. Collagen is a manufactured product, a bit like plastic, but it comes from a meat source, such as cattle hides. Yes ... but they taste so damn good. I could murder a sausage and fried onion butty, with mustard on. Many moons ago I had a Saturday job in Tesco butchers in the UK and that's how sausages were made then, as you describe. Link to comment Share on other sites More sharing options...
Airbagwill Posted December 12, 2019 Share Posted December 12, 2019 (edited) 44 minutes ago, champers said: Yes ... but they taste so damn good. I could murder a sausage and fried onion butty, with mustard on. Many moons ago I had a Saturday job in Tesco butchers in the UK and that's how sausages were made then, as you describe. I agree...i have few qualms about eating sausages or offal.... So long as it is hygienically made and doesn't contain harmful additives or poorly farmed meat . However I believe some posts on this thread show that many people are uninformed about what goes into our food and have some very naive preconceived archaic notions about what is or isn't edible Edited December 12, 2019 by Airbagwill Link to comment Share on other sites More sharing options...
Huckenfell Posted December 13, 2019 Author Share Posted December 13, 2019 17 hours ago, Airbagwill said: I agree...i have few qualms about eating sausages or offal.... So long as it is hygienically made and doesn't contain harmful additives or poorly farmed meat . However I believe some posts on this thread show that many people are uninformed about what goes into our food and have some very naive preconceived archaic notions about what is or isn't edible 17 hours ago, Airbagwill said: I agree...i have few qualms about eating sausages or offal.... So long as it is hygienically made and doesn't contain harmful additives or poorly farmed meat . However I believe some posts on this thread show that many people are uninformed about what goes into our food and have some very naive preconceived archaic notions about what is or isn't edible This subject is starting to get "waylaid" by imaginary sausage experts. I am only interested in the sausage which i discovered at MAKRO under the brand name "King Brand" I also have in the past and will again soon be making my own with 20% fat (Belly pork) 80% Pork Shoulder (Lean) Rusk ( Yeastless) and Seasoning. I also use Leaks when i feel like it. The day has gone when all the rubbish was used, no butcher would get away with it today. Link to comment Share on other sites More sharing options...
billd766 Posted December 13, 2019 Share Posted December 13, 2019 On 12/10/2019 at 6:52 PM, Huckenfell said: What a load of <deleted> ! Decent sausages are made with good ingredients , proper ratio of Lean meat and Fatty meat, correct amount of cereal and good seasoning. I don't know where you get your sausages, but good luck ! I make my own sausages. Link to comment Share on other sites More sharing options...
Airbagwill Posted December 13, 2019 Share Posted December 13, 2019 4 hours ago, Huckenfell said: This subject is starting to get "waylaid" by imaginary sausage experts. I am only interested in the sausage which i discovered at MAKRO under the brand name "King Brand" I also have in the past and will again soon be making my own with 20% fat (Belly pork) 80% Pork Shoulder (Lean) Rusk ( Yeastless) and Seasoning. I also use Leaks when i feel like it. The day has gone when all the rubbish was used, no butcher would get away with it today. That is ”today". Link to comment Share on other sites More sharing options...
KC 71 Posted December 14, 2019 Share Posted December 14, 2019 On 12/10/2019 at 6:45 PM, Huckenfell said: Get away from that display cabinet and look in the upright freezer where they have the Bacon packs, look for KING BRAND in clear packet. I was just going to say same thing ,makro in the frozen freezer The bacon’ not bad either .the strips are long so i cut them in half. 1 Link to comment Share on other sites More sharing options...
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