Sausage is a staple food in the Chinese community. No wonder therefore that Chinese sausages are made in Bangkok's Chinatown. One of the most famous shops is the Guang Hok Kee Sausage Shop right by the local market in Bangkok's Chinatown. Sausages have been made here for over 60 years, although the house itself is over 100 years old. Mr Kee is 65 years old and the second generation working in the business. This is a typical family business with both his wife and son and daughter working there. This is rather unique as it is not often these days that the kids follow in their parents foot steps.
Sausages are made twice a week with pork and other ingredients mostly from the local market right behind their shop. They produce both a high fat and low fat version of their sausages. The smoke house is right behind where preparation and sales is done, and the sausages are kept three days there before being ready to sell.
Following is the text from the shops information plaque at the shop
GUANG HOK KEE CHINESE SAUSAGE
Guang Hok Kee was established since 1957 on Plaengnam road, Yaowarat (Chinatown). For about sixty years, our shop has produced traditional Chaozhou Chinese Sausage (HEN HE ) for three generations. The Chinese sausage making process is to combine diced pork fat with pork and then add the seasoning before stuffing into the hog casings and baking in the charcoal oven. Baking with charcoal is the traditional process to enhance more fragrant. Our recipe has the perfect combination of salty and sweet. We select materials meticulously such as good quality pork and fat, golden brown sugar, especially natural hog casings to make tasty and high quality Chinese sausage for our customers. Chinese sausage can cook into variety of menus, for example, Fried Rice with Chinese Sausage, Baked Rice with Chinese Sausage, Spicy Chinese Sausage Salad, etc.
Guang Hok Kee was established since 1957 on Plaengnam road, Yaowarat (Chinatown). For about sixty years, our shop has produced traditional Chaozhou Chinese Sausage (HEN HE ) for three generations. The Chinese sausage making process is to combine diced pork fat with pork and then add the seasoning before stuffing into the hog casings and baking in the charcoal oven. Baking with charcoal is the traditional process to enhance more fragrant. Our recipe has the perfect combination of salty and sweet. We select materials meticulously such as good quality pork and fat, golden brown sugar, especially natural hog casings to make tasty and high quality Chinese sausage for our customers. Chinese sausage can cook into variety of menus, for example, Fried Rice with Chinese Sausage, Baked Rice with Chinese Sausage, Spicy Chinese Sausage Salad, etc.
The storefront in Bangkok's Chinatown
The meat, fat and spices are mixed
The sausages are taking shape
The sausages are taking shape
The sausages are taking shape
In to the smoke house
In to the smoke house
Ready for sale in the shop
Ready for sale in the shop
Proudly decorating the store front with their famous sausages.
