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Something Different: Thai Chicken Sausage (with pics) - Page 2

post #21 of 38
Thread Starter 
Quote:
Originally Posted by JustPassingThru View Post

...funny thing, ALL of the stores here are Asian markets, I had a hard time finding the galangal.  LOL

 

Gene


Gene, I had a similar problem in finding the stuff. There are plenty of asian markets in the SF Bay area, but many I went to either didnt have it or had no idea what I was talking about (there could have been a language barrier at some). If folks cant find it, ground ginger will work just fine.

 

WTHPUMFDL8FQGD646MVE.jpg

 

post #22 of 38

 

 

I know, the look on their faces when I asked for it, after that fiasco I went home and googled 'galangal' in Chinese, copied, printed it out and armed with my new found info started my search again, this time when I presented the name written in Chinese I got a lot of  "ah soh's," they all said no but try "Wing Kong," when you walk into this store it's like going back in time, one wall is lined with small drawers full of odd herbs, leaves, roots, bats teeth, hair of dog and who knows what else, they weight them on a balance scale with tiny little weights and then crush them in a marble mortar and pestle, all the while chanting softly in Chinese, I can just imagine what he is saying, "Here, drink this tea, white boy," ...fortunately for me they had it already bagged up.

 

Some times it's a real adventure living here, in several of the stores the Tahitian sales person would tell me to go to the Farmers Market and ask for blue ginger, after many fruitless inquires I finally went there and the very first person I asked said yes, ...and handed me a ginger root???  Went home and googled it and it's galangal, but, ...I would have to slice, dry it and then grind it into powder.  LOL

 

Gene

post #23 of 38

Oh man I want to try one of those.

post #24 of 38

Good job Cougar! My goodness those look amazing. I will also be trying this one out... Just bought some chicken last night for a trail run in making bird sausage. Happy Smoking, Smokin - K

post #25 of 38

Are the skins necessary or can throw them away?  

post #26 of 38
Thread Starter 
Quote:
Originally Posted by RowdyRawhide View Post

Are the skins necessary or can throw them away?  

Not absolutely necessary, but they do bring big chicken flavor to the party.
 

 

post #27 of 38

Great job,rice as part of stuffing really clever. Hell of a lot of thai food down here,lot of ingredients grown in our tropics so we can get the more obscure stuff,all the basils,pea eggplant ,betel leaf etc. Galangal & kaffir lime grows in Sydney so cant see why it wouldnt grow in California. Chef Jimmy J is on the $$ kaffir lime leaf is just the smell of thai food.I have 2 trees in big tubs,tough as nails,grafted on lemon stock.

Not many foods more universal than a sausage. Love your work.

post #28 of 38

I'm sorry I missed this thread the first time around. That's a real fine looking sausage Kevin, very colorful . I know my wife and son would go crazy over it.

Thanks for sharing it.

post #29 of 38
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

I'm sorry I missed this thread the first time around. That's a real fine looking sausage Kevin, very colorful . I know my wife and son would go crazy over it.

Thanks for sharing it.

Thanks, Dan. I've actually made these sausages a few more time since I initially posted this thread back in August. My family wants me to keep these chick'n stix 'in the regular rotation.'

 

b4ae01a2_drying.jpeg
 

 

post #30 of 38

This one has been making the rounds, and everybody seems to like it!  Definitely on my to do list.

 

Good luck and good smoking.

post #31 of 38

Looks-Great.gif

post #32 of 38

Cougar, morning.... Question ???  Yesterday I prepared for today... measuring stuff etc.... The coconut milk is partly solid and liquid... It solidifies at about 80 degrees... I would guess I have to heat it to incorporate it in the chicken... What happens when it is added to the cold chicken...Solidify ??? ... what steps did you take to homogenize the "frozen" coconut milk into the chicken....

If you don't get back to me  before I dive into this, I will try to report on this episode of "my life with frozen coconut milk"   Dave

post #33 of 38

Kevin

 

 

Looks very good

post #34 of 38

Oh my goodness! I really want to try this! Maybe a little hotter (curry paste and/or sriracha) for us too.

 

Is there any way to bookmark recipe/threads in this forum? I've been printing them but the stack is starting to lean. (grin) 

post #35 of 38
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Cougar, morning.... Question ???  Yesterday I prepared for today... measuring stuff etc.... The coconut milk is partly solid and liquid... It solidifies at about 80 degrees... I would guess I have to heat it to incorporate it in the chicken... What happens when it is added to the cold chicken...Solidify ??? ... what steps did you take to homogenize the "frozen" coconut milk into the chicken....

If you don't get back to me  before I dive into this, I will try to report on this episode of "my life with frozen coconut milk"   Dave

Hi Dave

I've only encountered the situation (solid coconut milk) in few instances. I guess it depends on the brand. I wouldnt recommend heating the milk, but My preference would be adding the contents to a blender & pureeing it to a 'pourable mass. Add water to dilute. It should pour like heavy cream.  Hope this helps!

 

—Kevin
 

 

post #36 of 38

Thanks Kevin.... Dave

post #37 of 38
Quote:
Originally Posted by DaveOmak View Post

Thanks Kevin.... Dave

This is a really old post I have a question for you regarding quantities. Did you happen to write down the quantity you used back then? Thanks for any assistance
post #38 of 38
Quote:
Originally Posted by murraysmokin View Post

This is a really old post I have a question for you regarding quantities. Did you happen to write down the quantity you used back then? Thanks for any assistance

Nevermind a little more digging & I found the post with the recipe
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