Something Different: Thai Chicken Sausage (with pics)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

couger78

Smoking Fanatic
Original poster
May 3, 2011
679
243
Northern California
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 ):

04676a61_Thai_ingredients.jpg


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

9db62e9c_Thai_chicken.jpg


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

3c3c9eee_Thai_grind.jpg


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

43968492_Thia_add_ingrd01.jpg


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! 
drool.gif


d3b71d94_Thai_allin.jpg


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

e62fe0cb_Thai_mixed.jpg


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:

0f11eb10_thai_stuffed.jpg


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!

9a470584_thia_sliced.jpg


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!

b3f1fbb8_Thai_plated.jpg
 
Last edited:
  • Like
Reactions: kovaku
delicious looking sausage cougar.................
icon14.gif


Joe
 
mmmmm  Interesting  very  interesting
33.gif
 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.
a73361df_bravo.gif
 
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:
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.
 
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.
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
 
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
 
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 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky