Something Different: Thai Chicken Sausage (with pics)

Discussion in 'Sausage' started by couger78, Aug 7, 2011.

  1. couger78

    couger78 Smoking Fanatic

    I thought I'd try something a little different this time instead of the ol' stand-bys of pork & beef. 

    I decided to try a chicken sausage using Thai spices. This is a 'fresh' sausage (no cure) and no time in the smoker.

    The fairly extensive list of ingredients. Here they are (whoops!...forgot to label one item in this photo— the roasted & salted peanuts ):

    [​IMG]

    I de-boned five pound of chicken thighs, keeping fat, lean & skins. Just under 4 pounds & nearly frozen before the grind.

    [​IMG]

    Using a 4.5mm plate, I ground the near-frozen chicken together with both the cup & a half of peanuts & 8 oz of sticky rice

    [​IMG]

    In goes the first batch of ingredients: salt, chopped green onions & the coconut milk:

    [​IMG]

    Then I added the rest of stuff (brown sugar, galangal, sesame oil, garlic, chili paste, black pepper & cilantro)

    The fragrance coming off this mix is great! [​IMG]

    [​IMG]

    Well-mixed & ready to stuff into 24mm sheep casings....

    [​IMG]

    I used the sausage-making adapter on the grinder to stuff this small load. Done in no time with only a few blow-outs (Sheep casing ARE very delicate, I'm discovering). Five pounds of fresh Thai chicken sausage:

    [​IMG]

    Sample time: I quick-fried a couple of links to try it out. Very tasty combination of garlic, coconut, cilantro, hint of sesame & peanut—all those things ones associates with good Thai cooking!

    Not as much heat as expected using the chili paste, as it is very subtle. My wife gave it 5-stars!

    [​IMG]

    I decided to poach the rest of the 5 pound batch in my turkey roaster (165-170° water until the sausage IT hit 165°) and plunked 'em into an ice bath to cool down. Working with raw poultry, I felt it was safer & more convenient to go ahead & pre-cook all of it. For future use, you can simply brown 'em in a pan or do what I did last night for dinner, put them on a hot grill for 5-7 minutes to pick up some color & grill marks.

    Tasty stuff!

    [​IMG]
     
    Last edited: Aug 7, 2011
    kovaku likes this.
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Very very nice.  Creative and very informative Q view   Thanks
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    I'm not a sausage maker yet but this would be my first one. Excellent !  [​IMG]
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    delicious looking sausage cougar.................[​IMG]

    Joe
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Love the recipe!

    Got to give it a try!

    Thanks!
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    mmmmm  Interesting  very  interesting [​IMG]  it looks like a great idea . i will give it a go just with more heat with few chili's.

    Thanks for this great post and the QView.[​IMG]
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This sounds Great...I'm a huge fan of Thai Green Curry...Would a splash of Fish Sauce and some Kaffir Lime Leaf and Basil would be tasty too?...JJ
     
    Last edited: Sep 8, 2011
  8. Damn that looks good! What else is on the plate in that last shot? Looks like a great menu for a full meal.

    Thanks so much for the ideas.
     
  9. couger78

    couger78 Smoking Fanatic

    Steamed Kai-lan (Chinese broccoli), fried mai fun noodles, lettuce with rice wine vinegarette & a healthy dollop of Thai chile garlic sauce.
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    What a great recipe and plating job. Congrats man
     
  11. I wouldn't mind trying that. Looking at the ingredients, I would love it I'm sure.
     
  12. billyj571

    billyj571 Smoking Fanatic

    wow looks sooo good thanks for sharing
     
  13. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Looks awesome!!  Question from a sausage newb here:  Do you send it thru the grinder each step after adding the ingredients or do you just mix by hand?  Thanks, I think I am gonna have to def try this one.
     
  14. couger78

    couger78 Smoking Fanatic

    Thanks, Rowdy.

    On most recipes I've encountered,it usually calls for grinding the meat independently and then afterwards mixing all the ingredients by hand (or use my bucket mixer on larger loads). There are exceptions, such as this one. For this recipe, it called for grinding the peanuts and rice WITH the meat before adding the other ingredients and then mixing it by hand/mixer.

    —Kevin
     
  15. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Sweet! thanks for the prompt reply!
     
  16. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks great. Have to add to the , "to do list"
     
  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    A+
     
  18. I like it!
     
  19. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    I've made these and I highly recommend them, they are very good and the family loved them, ...funny thing, ALL of the stores here are Asian markets, I had a hard time finding the galangal.  LOL

    Thanks for the recipe.

    Gene
     
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cougar, mornin'.... That recipe really looks good... I'd give it a 5 star too.... The rice as a filler is a cool idea... Thanks for the recipe.... Dave 
     

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