Sausage & Mash

[Bradshaw]

Sausages and mash is one dish I would recommend doing at home.

Buy your favourite sausages.

Get large potatoes, preferably from N. Thailand or Rattanakir/Mondulkiri, Lucky gets them at the same time they get the decent-sized Thai tomatoes, usually around December.

Butter/full cream milk/ small amount of salt/garlic/ black ground pepper/tabasco/ tomato sauce

Enjoy.

Errr.....Bangers and Mash should be served with Onion gravy!!

Without doubt the best Bangers and Mash in SE Asia are to be found at the Outback bar on Koh Phangan. It's a bit of a trek from PP but well worth it!!

[Spigzy]

Has anyone tried Randal's sausages yet? Might give them a whirl too as getting good sausage in this town is quite hard - or so the women tell me anyway ...

Bayon did a big selection when they first moved to the new premises, but haven't had any good ones in stock for months.

[dv8inpp]

Not allowed to mention where I ate it but... we do use Lanzis sausages, but to be honest I liked the English breakfast sausage, bland in a way, but I liked it.

[taxiboy]

trust me on this...
johnsonville sausages (american brand) have been available in pp for blooming years,you can get em at thai hourt and bayon and maybe even pencil.they are flaming great 10/10,they use to relieve me of my homesickness pains..
try em,beer bratts,bratts with cheese etc,theres at least 6 different varities,about $6.5 per pack..................................flipping great!
trust me!

[Spigzy]

trust me on this...
johnsonville sausages (american brand) have been available in pp for blooming years,you can get em at thai hourt and bayon and maybe even pencil.they are flaming great 10/10,they use to relieve me of my homesickness pains..
try em,beer bratts,bratts with cheese etc,theres at least 6 different varities,about $6.5 per pack..................................flipping great!
trust me!

Sorry have tried these and they are distinctly average at best, even when spruced with some proper Colman's English mustard. Sure, they are better than no sausages, but they won't keep the sausage loving Europeens happy for long

[taxiboy]

i loved em at the time,another good one (in pp) is the german/thai companys "nuemberger" sausasage,good in a sarnie.you can get these in thai hourt also.

[Jonny]

Sounds like a great business opportunity to me.

Here's a picture of a 27ft Cumberland I made on Wednesday, here in Hangzhou, for a bar I supply and frequent. The little one in the picture is about 55cm in length and both sausages are in a 42 to 45mm diameter casing btw. Now if you can tell me where I might find a pork casings & lamb casings supplier in PP, you boys (and your wives) will be in for a real treat from about August onwards. I also make real British Bangers, Lincolnshires, fresh Chozizo, Toulouse, Merguez, Thuringer, German Brats (a few varieties), Jimmy Deans (for you yanks) and some cured meats like New York Corned Beef (not the same product as the UK btw - it's the thinly sliced salt-cured beef that fills a Reuben Sandwich)), Pastrami (I'll need to build a cold smoker for this), York ham, Honey cured ham, breaded ham, Parma/Serrano style ham (6 months minimum) Wiltshire cure bacon and salami. The Toulouse and Merguez (which I sell to a French restaurant) are even admired by the French expats here (especially when I put in truffles for last Xmas) - which has got to be the ultimate accolade for a Brit right? I'm also working on a Saveloy at the moment, but it'll need more time and experimenting. Any help you can provide to allow me to make sausages in PP would be greatly appreciated and rewards of sausage supplies will be imminent!

My Grandmother was from Wigton, Cumbria (Cumberland) and I remember her making these great Cumberland sausages when I was a kid, which my father continued with, and now myself. Our family understands (what we can establish at any rate) that our recipe has been around for at least 200 years, though we believe that Cumberland sausages in general have been around much longer and legend has it that the recipe could have been introduced to the old county by German miners? Who knows? Anyway - I look forward to some positive replies, feedback and above all, some good contacts at Pork farms etc. Cheers!

[taxiboy]

so where's gary?

[Username Taken]

Sounds like a great business opportunity to me.

Here's a picture of a 27ft Cumberland I made on Wednesday, here in Hangzhou, for a bar I supply and frequent. The little one in the picture is about 55cm in length and both sausages are in a 42 to 45mm diameter casing btw. Now if you can tell me where I might find a pork casings & lamb casings supplier in PP, you boys (and your wives) will be in for a real treat from about August onwards. I also make real British Bangers, Lincolnshires, fresh Chozizo, Toulouse, Merguez, Thuringer, German Brats (a few varieties), Jimmy Deans (for you yanks) and some cured meats like New York Corned Beef (not the same product as the UK btw - it's the thinly sliced salt-cured beef that fills a Reuben Sandwich)), Pastrami (I'll need to build a cold smoker for this), York ham, Honey cured ham, breaded ham, Parma/Serrano style ham (6 months minimum) Wiltshire cure bacon and salami. The Toulouse and Merguez (which I sell to a French restaurant) are even admired by the French expats here (especially when I put in truffles for last Xmas) - which has got to be the ultimate accolade for a Brit right? I'm also working on a Saveloy at the moment, but it'll need more time and experimenting. Any help you can provide to allow me to make sausages in PP would be greatly appreciated and rewards of sausage supplies will be imminent!

My Grandmother was from Wigton, Cumbria (Cumberland) and I remember her making these great Cumberland sausages when I was a kid, which my father continued with, and now myself. Our family understands (what we can establish at any rate) that our recipe has been around for at least 200 years, though we believe that Cumberland sausages in general have been around much longer and legend has it that the recipe could have been introduced to the old county by German miners? Who knows? Anyway - I look forward to some positive replies, feedback and above all, some good contacts at Pork farms etc. Cheers!

Awesome pics!!!

Can't wait to wrap the laughing gear round those beauties.

[Jonny]

so where's gary?

Are you talking about Gary from SpongeBob or Gary Glitter? Neither of which helps me in anyway whatsoever btw!

[keeping_it_riel]

so where's gary?

I saw him briefly in the Vespa a couple of weeks ago. He seems to be keeping his chin up.

Sent from my HTC Desire using Tapatalk

[taxiboy]

so where's gary?

Are you talking about Gary from SpongeBob or Gary Glitter? Neither of which helps me in anyway whatsoever btw!

u twat and a BIG one at that!

[andyinasia]

Found myself ordering dinner in Walkabout last night, ahead of the Joker Draw. Ordered the bangers & mash with onion gravy. Nothing special, but now I know they do do it, I'll get the missus over there for her romantic meal soon. She'll be thrilled!

[LaudJohn]

Found myself ordering dinner in Walkabout last night, ahead of the Joker Draw. Ordered the bangers & mash with onion gravy. Nothing special, but now I know they do do it, I'll get the missus over there for her romantic meal soon. She'll be thrilled!

I don't know who to feel sorrier for ... you or your missus

[taxiboy]

Found myself ordering dinner in Walkabout last night, ahead of the Joker Draw. Ordered the bangers & mash with onion gravy. Nothing special, but now I know they do do it, I'll get the missus over there for her romantic meal soon. She'll be thrilled!

yo andy,food aint bad in the walkers and what a great place for people watching and gossip...
i wouldnt say no to a beer or 10 in there right now,fuck eating