Showing Tag: "sausage" (Show all posts)

Sai Krok Isaan ไส้กรอก อีสาน (Isaan-style sausage)

Posted by Kroocrew on Sunday, March 13, 2011,

This is another local Isaan (NE Thailand) variety of sausage. If you have sausage casing you can of course make this in conventional sausage form, however you can also  form the  meat into patties the size of small hamburgers.


The Sausage:
  • 450 gm (1 lb) minced pork
  • ¼ cup minced garlic
  • ½ cup steamed sticky rice
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp MSG (optional)
  • ¼ cup lime juice
  • 2 Tbsp fish sauce
The accompaniments:
  • ¼ cup freshly roasted peanuts
  • ¼ cup ginger, sliced very thinly
  • ¼ cup shal...

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Ggoma Kimbap 김밥 (Korean Sushi)

Posted by Kroocrew on Friday, December 31, 2010, In : Korea 

  • 6 cups cooked rice
  • 10 sheets kim (seaweed sheet, nori)
  • 5 mini seafood sausage *
  • ¼ dan mu ji (pickled yellow radish, )
  • ½ carrot, ½ bunch spinach
  • sesame oil to cover the surface of kim
  • sesame seed to garnish
  • Kimbap (*This is about 10 cm (4 in) length 2 cm (¾ in) diameter fish paste sausage.Ask for  Kimbab at a Korean grocer or it may be substituted with non Korean seafood sausage or cheese, spicy cooked squid, kimchi, luncheon meat, or spicy tuna).

rice seasoning: 2 tablespo...
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Lap Cheong (Waxed Sausage) 臘腸

Posted by Kroocrew on Wednesday, April 28, 2010, In : China 

  • 600g (1 lb 5 oz) pork fillet
  • 60g (2 oz) pork fat
  • 20g (3/4 oz) sausage casing
  • some rafia string
  • 1 tbsp Chinese rose wine (Sherry or Whisky may be substituted)
  • 2 tbsp light soya sauce
  • 2 tsp salt
  • 2 tsp sugar
  • 1/4 tsp saltpeter (optional)
  • 2 tsp warm water (to dissolve saltpeter)
  1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean. Drain.
  2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.
  3. Place sliced meat into a ...

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Muu Yor หมูยอ (Steamed Pork Sausage)

Posted by Kroocrew on Thursday, February 4, 2010, In : Thailand 

Also spelled as: Moo Yor.

A well received introduction from Vietnam. Ubiquitous in the centre, north and north-east of Thailand. The same style sasuage is also made with chicken called Kai Yor, a most delightful cold meat. These also are great served as a mixed platter with soured sausage, Naem Muu. A combination salad using the three works a treat. A variation on the dressing is to also mix some wasabi paste with the dressing and keeping the chillie component. This then gives the front, floor...
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Longganisa (Filipino-style sausages)

Posted by Kroocrew on Saturday, January 9, 2010, In : Phillipines 

CC license


  • Mixture of 30% ground beef And 70% ground pork For every 1 kilo (2.2 lbs) mixture add:
  • 2 1/2 Tbsp Salt
  • 1 1/2 Tbsp Sugar
  • 1 1/2 Tbsp Soy sauce
  • 2 Tbsp Vinegar
  • 2 Tbsp Wine
  • 1/8 tsp Saltpetre (preservative)
  • 1 tsp Ground pepper
  • 2 tsp Chopped garlic
  • Sausage casings

  1. Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings.
  2. Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce c...

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Sai Ua Moo (Pork Sausages)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 


400 grams pork meat. washed and minced
150 grams pork fat, washed and minced
2 dried chillies , soaked in water until soft
10 (small) shallots
10 black peppercorns
coriander leaves, finely chopped
salt and fish sauce
1 pig's intestine, turned inside out and washed and then turned right side out again


Pound the chillies, shallots and peppercorns until smooth.

Place in a bowl the pounded ingredients, the minced pork, the minced pork fat and the chopped coriander leaves. Add the fish ...
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