Sausage Loving
Kabanosausages
Kabanosausages
B87/2 pieces
These Polish sausages (see picture above) make good subjects for your early curing experiments as they mature in just two weeks
These Polish sausages (see picture above) make good subjects for your early curing experiments as they mature in just two weeks
Toulouse
B420/kg
This French sausage has a few variations, but most often contains various cuts of pork, garlic, goose fat, dry white wine and a touch of spice like black pepper, mace or nutmeg. A French stew involving loads of duck fat and white beans.
This French sausage has a few variations, but most often contains various cuts of pork, garlic, goose fat, dry white wine and a touch of spice like black pepper, mace or nutmeg. A French stew involving loads of duck fat and white beans.
Weisswurst
B87/2 pieces
This German sausage has up to forty varieties, depending on the region, but all are made from either pork or veal. The most well-known variety comes from Munich, where the recipe involves pork and fresh marjoram. While not as big as some of the other varieties of weisswurst, a couple of these can be a meal in their own right, especially when served with a nice, starchy potato salad. Other sharp-flavored condiments like spicy mustard and sauerkraut are also wonderful complements to it’s meaty aromas.
This German sausage has up to forty varieties, depending on the region, but all are made from either pork or veal. The most well-known variety comes from Munich, where the recipe involves pork and fresh marjoram. While not as big as some of the other varieties of weisswurst, a couple of these can be a meal in their own right, especially when served with a nice, starchy potato salad. Other sharp-flavored condiments like spicy mustard and sauerkraut are also wonderful complements to it’s meaty aromas.
Chorizo
Chorizo
B320/kg
While the European versions of chorizo are dried and cured (making them ideal cold cuts), the Spainiss counterpart, originally developed to counter the high cost of importing chorizo from the Old World, is a fresh sausage made with minced pork, fat, white wine, vinegar and paprika (often smoked). You can grill it whole, or cut open the casing and sear the minced meat to add to a sauce.
While the European versions of chorizo are dried and cured (making them ideal cold cuts), the Spainiss counterpart, originally developed to counter the high cost of importing chorizo from the Old World, is a fresh sausage made with minced pork, fat, white wine, vinegar and paprika (often smoked). You can grill it whole, or cut open the casing and sear the minced meat to add to a sauce.
Italian sausage
Italian sausage
B320/kg
This is really an American, of course, as the adjective “Italian” wouldn’t clarify much among the myriad options of cured and fresh sausages available in Italy. An Italian sausage, then, refers to a fresh pork sausage with no more than 35% fat whose dominant flavor comes from the addition of anise or fennel seeds, giving it a sweet, fragrant quality. There’s also a spicy version, with little or no sugar and lots more red pepper. These go great in pasta sauces and as pizza toppings.
American breakfast sausage
B265/pack
Not to be confused with the greasy, off-pink hotdogs you get at cheap hotel breakfasts, a real American breakfast sausage is a poor man’s delicacy, chock full of pork fat (some say at least 1/3 of the sausage should be fat), coarsely ground pork, red pepper (often cayenne), dried herbs (especially sage, but sometimes dried marjoram and thyme as well) and some sort of sweetness (such as a bit of brown sugar). You can also have these as flat patties rather than links, and, like a true American, try pouring maple syrup on them.
Cumberland
B420/kg
The Cumberland sausage is a classic banger from northeastern England, involving several cuts of pork, fat, bread crumbs and sweeter spices like mace and nutmeg. Though traditionally made as one very long, coiling sausage, you’re more likely to find it in Bangkok as the more manageable chain. (And with the PGI now it effect, those not made in the county of Cumbria will no longer be able to put the word Cumberland on the packaging. Good thing you now know the ingredients.)
The Cumberland sausage is a classic banger from northeastern England, involving several cuts of pork, fat, bread crumbs and sweeter spices like mace and nutmeg. Though traditionally made as one very long, coiling sausage, you’re more likely to find it in Bangkok as the more manageable chain. (And with the PGI now it effect, those not made in the county of Cumbria will no longer be able to put the word Cumberland on the packaging. Good thing you now know the ingredients.)
Merguez
B590/kg
The merguez is a North African sausage and as such is made with lamb. They are quite red in color, due to the paprika in their ingredients. Some versions also have sumac, a spice native to the Mediterranean region that lends color and lemon-like notes, while Eastern spices and herbs, like cumin, coriander and fennel are also often included. It’s often served with a tajine or other couscous dishes, but in Europe, it’s eaten in a baguette or breadroll with mustard, like a hotdog.
The merguez is a North African sausage and as such is made with lamb. They are quite red in color, due to the paprika in their ingredients. Some versions also have sumac, a spice native to the Mediterranean region that lends color and lemon-like notes, while Eastern spices and herbs, like cumin, coriander and fennel are also often included. It’s often served with a tajine or other couscous dishes, but in Europe, it’s eaten in a baguette or breadroll with mustard, like a hotdog.
Essential
Sausage Loving
79 Chok Chai 4 Soi 3 ,Ladprao 53 Rd.
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