The place looks a bit out of the way for me, but I might just have to go and pick up some of their Isaan sausage. I love the stuff and normally stop at a local place down the road almost daily to grab a piece or two. In fact I think the owner thinks I'm a bit daft because I just pay for it and then start eating it as I drive off on the bike.
Don't try to impress me with your manner of dress cos a monkey himself is a monkey no less - cold fact
The place looks a bit out of the way for me, but I might just have to go and pick up some of their Isaan sausage.
Be warned, the only flaw I've found in their practices (other than the hours problem that BB discovered) is that they are frequently out of certain menu items. I have tried to order sausage twice when they were out or not ready so you may be disappointed if you go just for that. They've also been out of duck once and catfish once when I tried to order them but there are enough other great items that it was no problem for me.
My brain is like an Internet browser; 12 tabs are open and 5 of them are not responding, there's a GIF playing in an endless loop,... and where is that annoying music coming from?
One more caution. Being the typical family run and operated Thai place their hours (days) may not be reliable. I went by yesterday and they were closed. I went by again today and they were closed and there was a paper temporary sign taped to the shutters that read something that I couldn't see but started with a big "2" and ended with a big "5", so my guess is that they are closed for four days until the 6th of June for some Issan family travel emergency. It's really worth the effort if you like Issan food so I'll let you know if/when I see them open again and try to offer an explanation of the closing...
My brain is like an Internet browser; 12 tabs are open and 5 of them are not responding, there's a GIF playing in an endless loop,... and where is that annoying music coming from?
Thanks for the replies guys, and the offer BB. As you know, we never made the karate class last night, but I might take a jaunt through there tomorrow.
To be honest though, I might be confusing Isaan sausage with Northern sausage. The reason I say this is because today I saw packets of sausage at Makro with a label on saying "Esarn Sausage" and it looked nothing like the sausage I buy down the road from us at a place called "Isaan Hut". The sausage I saw at Makro was pale much like pork sausage, while the sausage I buy down the road is basically orange and reasonably spicy.
I was also looking for sausage casings at Makro and after a rather amusing 15 minutes, I was eventually directed to the frozen meats section and offered a choice of frozen pork intestine or frozen salted intestine. The chap at Makro said it's the salted one I need, but being unsure, I declined. My question is: is this indeed what you use for sausage? It just looked very narrow, although I realize it would probably stretch. Any advice appreciated.
Don't try to impress me with your manner of dress cos a monkey himself is a monkey no less - cold fact
I make sausage for myself and my wife makes issan sausage for herself. We get the salted casings at makro. If you Google sausage making you can find the answers to your questions and many more. The salted casings will last a long time, according to what I have read. The casings that you plan to use need to be washed out with water to get rid of the salt. Cut and use what you need and keep the rest in the salt and in the refrigerator. I started making sausage about 4 months ago and that is what I read. If you find different please let me know.
[quote="Somchai Turdsak"]I find rice stuffed into sausage casings particularly offensive. It should be illegal.[/q
Issan sausage gets it sour taste from that. Its has to sit in the sun and I believe the rice makes it sour. I can't answer how it happens but I have seen it.
If we make sausage its straight to the fridge. If Thais make it then its straight to the sun.
How do you stuff the sausage casings? Did you buy a device of some kind, or is it by hand - and if so, how? Interested to try - been doing other things like bacon and ham for some time. Sausage always seemed a bit of a bother.
Had enough of the trolls. Going to sleep. I may be some time....
Korkenzieher wrote:How do you stuff the sausage casings? Did you buy a device of some kind, or is it by hand - and if so, how? Interested to try - being doing other things like bacon and ham for some time. Sausage always seemed a bit of a bother.
I've got a older hand meat grinder with 2 different size discs that I can add a cone on for sausage stuffing. It works good, but my MIL can do by hand just as fast.
She grabs a handful and squeezes it in but I can't!
The proper function of man is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time.
Korkenzieher wrote:How do you stuff the sausage casings? Did you buy a device of some kind, or is it by hand - and if so, how? Interested to try - been doing other things like bacon and ham for some time. Sausage always seemed a bit of a bother.
I stuff with a sausage stuffer. Brought it from the states. You can get them on Amazon but I don't know the shipping price.
If you want to go old school then I will tell you that a plastic bottle cut down with the casing over the top and then keep pushing it in, is how I have seen it. It works but takes so much time. Invest in a sausage stuffer and you can have sausages in no time. Issan, Italian, or any other you can think of.
Korkenzieher wrote:How do you stuff the sausage casings? Did you buy a device of some kind, or is it by hand - and if so, how? Interested to try - being doing other things like bacon and ham for some time. Sausage always seemed a bit of a bother.
I've got a older hand meat grinder with 2 different size discs that I can add a cone on for sausage stuffing. It works good, but my MIL can do by hand just as fast.
She grabs a handful and squeezes it in but I can't!
From what I have read and seen is that the meat grinder/stuffer combos work but are much slower and a bit more difficult than using a sausage stuffer specifically designed for sausage making. This is what I have.
Once the meat is ground up and seasoned you just throw in up to 5 pounds of meat. Put some casing on the tube and go at it. The more you do the easier it gets but even for a beginner its pretty easy and doesn't take much time.
There is a store on the corner of Chomsin and the road the morning market is on. They sell meat grinders in it that also has the attachment needed for making sausage. I bought an electric grinder there for less than 3000 baht. It grinds the meat pretty good but I have not used the stuffing attachment on it because I have a stuffer. I believe they have manual grinders also in that shop.
