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    Thai Chicken & Turkey Sausage


    Source of Recipe


    Bruce Aidells' Complete Sausage Book (10 Speed Press, 2000)

    List of Ingredients




    1 3/4 pounds ground chicken
    1 3/4 pounds ground turkey
    1 bunch (4 to 6 ounces) fresh cilantro, including stems and roots, cleaned
    and chopped (about 1 cup)
    3 tablespoons chopped fresh basil
    3 tablespoons chopped fresh mint
    1 1/2 tablespoons chopped garlic
    1 1/2 tablespoons chopped fresh ginger
    1 to 2 tablespoons Thai green curry paste
    (original recipe called for 1 tablespoon kosher salt) - or use Bragg's liquid amino acid
    1 teaspoon red pepper flakes
    1 tablespoon freshly ground black pepper
    1 teaspoon ground cayenne pepper
    Medium hog casings (optional)

    Recipe



    In a large bowl, combine the ground poultry with the cilantro, fish sauce, basil, mint, garlic, ginger, curry paste, red pepper flakes, black pepper, and cayenne. Knead thoroughly with your hands. Fry a small patty until done and taste for pepper, and other seasonings.

    Stuff the sausage into medium hog casings, and tie into 5-inch links. (or form into patties)

    The sausage will keep for 3 days in the refrigerator, or for 2 months in the freezer.

    Yield: Makes 4 pounds

 

 

 

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