Turkleton Posted May 23, 2015 Share Posted May 23, 2015 .....Cumberland Sausage uses no breadcrumbs, only meat. 3½ lb Pork Shoulder........ A sausage like this (similar to German Bratwurst) needs fat... Only shoulder is too lean, this will lead to very dry sausages. 50:50 shoulder - belly should be more juicy and tasty. Link to comment Share on other sites More sharing options...
manarak Posted May 23, 2015 Share Posted May 23, 2015 .....Cumberland Sausage uses no breadcrumbs, only meat. 3½ lb Pork Shoulder........ A sausage like this (similar to German Bratwurst) needs fat... Only shoulder is too lean, this will lead to very dry sausages. 50:50 shoulder - belly should be more juicy and tasty. agree - the most common mistake of home producers of meatproducts is that they don't add enough fat in sausages and pastries. Link to comment Share on other sites More sharing options...
chiang mai Posted May 23, 2015 Share Posted May 23, 2015 I like Yorkies Cumberland sausages, they appeal more than any other I've tried here and I'm too lazy any more to make my own. Link to comment Share on other sites More sharing options...
chiang mai Posted May 23, 2015 Share Posted May 23, 2015 Come on lads CP, Makro, Cumberland Sausages are horrible ,Makros are full of big gristly bits from the head of the pig , and they have been blast frozen hance to dark colour , make your own like i do, Here is my Cumberland Recipe. Cumberland Sausage uses no breadcrumbs, only meat. 3½ lb Pork Shoulder. 1 oz salt ½ tsp sage ½ tsp rosemary ½ tsp thyme a good pinch of Cayenne pepper ¼ tsp grated nutmeg ½ tsp freshly milled white pepper After 30 years in the Meat game in th eUK, i think i know what im on about Happy Sausage making. I like your recipie, it sounds very similar to one I used many many years ago. Question: what's the yield on that amount of pork, how many sausages skins are needed, please? Thanks Link to comment Share on other sites More sharing options...
billd766 Posted May 23, 2015 Share Posted May 23, 2015 Come on lads CP, Makro, Cumberland Sausages are horrible ,Makros are full of big gristly bits from the head of the pig , and they have been blast frozen hance to dark colour , make your own like i do, Here is my Cumberland Recipe. Cumberland Sausage uses no breadcrumbs, only meat. 3½ lb Pork Shoulder. 1 oz salt ½ tsp sage ½ tsp rosemary ½ tsp thyme a good pinch of Cayenne pepper ¼ tsp grated nutmeg ½ tsp freshly milled white pepper After 30 years in the Meat game in th eUK, i think i know what im on about Happy Sausage making. I like your recipie, it sounds very similar to one I used many many years ago. Question: what's the yield on that amount of pork, how many sausages skins are needed, please? Thanks I suppose it would depend on how thick you make the sausage and if you are brave enough to try to make one long coiled sausage. Link to comment Share on other sites More sharing options...
mxyzptlk Posted May 24, 2015 Share Posted May 24, 2015 My fave is the English style fat boy pork sausage which I get from my mate Nookiebear in Nongki...(got some this afternoon).....Try googleing nookiesdelights Link to comment Share on other sites More sharing options...
RabC Posted May 25, 2015 Share Posted May 25, 2015 Sloanes in BKK, aren't cheap but by god they are good. Link to comment Share on other sites More sharing options...
luap Posted May 31, 2015 Share Posted May 31, 2015 This site may be of interest to the sausage lover http://sausagekingone.com/ Link to comment Share on other sites More sharing options...
jcgodber Posted June 15, 2015 Share Posted June 15, 2015 I make this quite often Hot Country Style Sausage2 1/2 lbs boneless pork butt or shoulderpork fat 2 1/2 tsp rubbed sage2 tsp salt1 1/2 tsp ground white or black pepper1 1/2 tsp marjoram1 tsp crushed red chile 1/2 tsp savory1/2 tsp ground cayenne chile1/4 tsp ground nutmegCut the meat (and fat, if necessary) into chunks. Spread out on a piepan or cookie sheet and place in the freezer to chill (not long enoughto freeze, just long enough to become firm). Grind the meat and fattogether twice, using a coarse blade. Add the spices to the meat andfat mixture and knead it in thoroughly. Cover and refrigerate atleast a couple of hours or overnight. The sausage can be stuffed intoprepared casings or formed into patties or appropriate bulk portionsand refrigerated for up to 3 days before use after which any remainingshould be frozen.Note: Original recipe calls for enough pork fat (if necessary, it(depends upon the amount of fat in the pork) to make a 2-to-1 meat tofat ratio. I eliminate that and substitute 1/2 cup dry white wineafter grinding the meat. Link to comment Share on other sites More sharing options...
h90 Posted June 16, 2015 Share Posted June 16, 2015 Please try the products from TGM (Thai German Meat).Usually available at Tesco and Big C's. Here'e their website: My favorite is the "Wiener". Liver sausage, ham, etc...... http://www.tgm.co.th/tgm/index.php?option=com_content&view=article&id=14&Itemid=9 Many TGM products have MSG inside + still taste bland/factory made. I know there are worse but still not good Link to comment Share on other sites More sharing options...
Boyce Posted June 21, 2015 Share Posted June 21, 2015 .....Cumberland Sausage uses no breadcrumbs, only meat. 3½ lb Pork Shoulder........ A sausage like this (similar to German Bratwurst) needs fat... Only shoulder is too lean, this will lead to very dry sausages. 50:50 shoulder - belly should be more juicy and tasty. Pork shoulders have fat content , just don't choose a lean one if you prefur , the best breakfast sausage made with real skins ,i've had in Thailand was from Yorkies in Jomtien when norman was alive he's recipies are from years of being in the butchery trade ,RIP Norman. Link to comment Share on other sites More sharing options...
chiang mai Posted June 21, 2015 Share Posted June 21, 2015 Come on lads CP, Makro, Cumberland Sausages are horrible ,Makros are full of big gristly bits from the head of the pig , and they have been blast frozen hance to dark colour , make your own like i do, Here is my Cumberland Recipe. Cumberland Sausage uses no breadcrumbs, only meat. 3½ lb Pork Shoulder. 1 oz salt ½ tsp sage ½ tsp rosemary ½ tsp thyme a good pinch of Cayenne pepper ¼ tsp grated nutmeg ½ tsp freshly milled white pepper After 30 years in the Meat game in th eUK, i think i know what im on about Happy Sausage making. This is a fairly common recipe that is found in many places on the internet and whilst it's OK, it's not great and we've been experimenting as to why. One theory is that we've become so used to spicy flavorful food in Asia that rather bland recopies simply don't cut it any more, I think Yorkies realized this when they formulated their Cumberland product. We've even tried doubling and tripling the amount of spices used to see if that improves the taste, sadly it hasn't but we're still working on the problem. Link to comment Share on other sites More sharing options...
HooHaa Posted June 21, 2015 Share Posted June 21, 2015 Come on lads CP, Makro, Cumberland Sausages are horrible ,Makros are full of big gristly bits from the head of the pig , and they have been blast frozen hance to dark colour , make your own like i do, Here is my Cumberland Recipe. Cumberland Sausage uses no breadcrumbs, only meat. 3½ lb Pork Shoulder. 1 oz salt ½ tsp sage ½ tsp rosemary ½ tsp thyme a good pinch of Cayenne pepper ¼ tsp grated nutmeg ½ tsp freshly milled white pepper After 30 years in the Meat game in th eUK, i think i know what im on about Happy Sausage making. Do you have a good burger recipe as well ? Jip99 I use this recipe for my burgers and personally think they are great, the secret is in getting good mince, I mix 70% best lean mince with 30% of the cheaper fatty mince and the mix seems about right. http://grillstock.co.uk/blogs/archives/best-home-made-burgers-guaranteed/642/ why would i want to add all that to quality beef? oyster sauce? come on. Link to comment Share on other sites More sharing options...
GinBoy2 Posted June 21, 2015 Share Posted June 21, 2015 I make a lot of stuff from bread to pies, but sausages are just too much work for me. Tops sells Lincolnshire sausages which at least for my taste are pretty darn good Link to comment Share on other sites More sharing options...
Pheat123 Posted June 21, 2015 Share Posted June 21, 2015 I make a lot of stuff from bread to pies, but sausages are just too much work for me. Tops sells Lincolnshire sausages which at least for my taste are pretty darn good Do you make your own socks and pants? Link to comment Share on other sites More sharing options...
GinBoy2 Posted June 22, 2015 Share Posted June 22, 2015 I make a lot of stuff from bread to pies, but sausages are just too much work for me. Tops sells Lincolnshire sausages which at least for my taste are pretty darn good Do you make your own socks and pants? In the Bizzaro world of TVF bizarre comments, thats one of the most bizarre! There should be a TVF Prize for 'Bizarre Comment of the Week' Link to comment Share on other sites More sharing options...
manarak Posted June 22, 2015 Share Posted June 22, 2015 I tested CP's premium sausage brand "Bücher" sold in Makro. The "bockwurst" which looks a bit like short wieners is hopeless, although well smoked, the taste is weakish and a little too sweet, but the most negative thing about it is how fat it is - there are big chunks of soft fat enclosed in the sausage. The first couple were disgusting, and then I cut them in slices and pan-fried them. I had to pour fat off two times! I think at least 15% of this product is excess fat. The second product I tried from "Bücher" was the "bratwurst", and this one is much better. No funny fat and the spices give it a taste that remotely reminds of a german bratwurst, although the CP one is smoked. But it was pleasant to eat and I will buy that product again. Link to comment Share on other sites More sharing options...
chiang mai Posted June 22, 2015 Share Posted June 22, 2015 Just discovered that Tops stocks Yorkies Cumberlands, cheaper than at Rimping, oddly. Anyway, got tired of waiting for Rimping branches to restock this product, which they never did, so I bought all the YC's that TOPS had, six packs, should keep me going for a while. Link to comment Share on other sites More sharing options...
Soutpeel Posted July 3, 2015 Share Posted July 3, 2015 Sausage of the gods Link to comment Share on other sites More sharing options...
chiang mai Posted July 3, 2015 Share Posted July 3, 2015 Stop it, please. Mods, make him stop. Link to comment Share on other sites More sharing options...
GaryB1263 Posted July 3, 2015 Share Posted July 3, 2015 Sausage of the gods Capture1.JPG Capture2.JPG Capture3.JPG What sausage is this exactly? If you don't mind. Link to comment Share on other sites More sharing options...
chiang mai Posted July 3, 2015 Share Posted July 3, 2015 Cumberland rings, surely? Link to comment Share on other sites More sharing options...
Soutpeel Posted July 3, 2015 Share Posted July 3, 2015 Cumberland rings, surely? Wash your mouth out with soap... Link to comment Share on other sites More sharing options...
shaggy851 Posted July 3, 2015 Share Posted July 3, 2015 I get those thai German chili sausages with the chopped up whole chilies inside. Ring burners from big c Link to comment Share on other sites More sharing options...
pigeonjake Posted July 3, 2015 Share Posted July 3, 2015 lincolnshire made the other week, skins from makro, proper skins, and pork from the our own pigs, i get the seasoning from ebay, butchers choice, ive got old english,cumberland and lincolnshire,plus my pork pie mix Link to comment Share on other sites More sharing options...
Soutpeel Posted July 3, 2015 Share Posted July 3, 2015 Sausage of the gods Capture1.JPG Capture2.JPG Capture3.JPG What sausage is this exactly? If you don't mind. Boerewors not my recipe - but the traditional one ripped off the net 1 kg beef. 1 kg mutton. 1 kg veal or lean pork. 500 gr spek (firm pork fat from under the skin). 25 ml salt. 5 ml ground black pepper. 15 ml corriander, singed and ground 1 ml ground cloves. 2 ml nutmeg powder. 125 ml brown vinegar. 25 ml brandy (optional). 25 ml masala (optional). 200 gr wide sausage casings. Link to comment Share on other sites More sharing options...
GaryB1263 Posted July 3, 2015 Share Posted July 3, 2015 Soutpeel, That sausage is beautiful! Link to comment Share on other sites More sharing options...
Soutpeel Posted July 3, 2015 Share Posted July 3, 2015 Soutpeel, That sausage is beautiful! Yes it is... Link to comment Share on other sites More sharing options...
meatboy Posted August 4, 2015 Share Posted August 4, 2015 Sausage of the gods Capture1.JPG Capture2.JPG Capture3.JPG where can i get a sausage stuffer or a small machine please. Link to comment Share on other sites More sharing options...
billd766 Posted August 4, 2015 Share Posted August 4, 2015 Sausage of the gods Capture1.JPG Capture2.JPG Capture3.JPG where can i get a sausage stuffer or a small machine please. There are sausage stuffers in Makro but their small machine comes at a big price. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.