I asked the family this past weekend what I could make 'sausage-wise' & the unanimous response was "Thai sausage!"—something I made about a month ago (http://www.smokingmeatforums.com/t/110013/something-different-thai-chicken-sausage-with-pics ) and was very well received. It's been my family's favorite 'sausage'—although my fav is still spicy Italian....
This time I upped' the batch size to ten pound (from 4 pounds the last batch) figuring a ten pound batch will last considerably longer. Same recipe as before...
Start with 10 pounds of boned chicken thighs....
Got the chicken thighs ground & all the spices added. Mixed well & stuffed into 24mm sheep casings:
Links range from 3" to 5"—depending on how well the sausage maker paid attention...... ;D
I decided once the links were made, I lightly poach the batch until they were fully cooked. That way, simple quick grilling or frying & you're good to go with no concerns of raw or undercooked poultry.
Everyone in the pool:
Drying after the bath. Once cool, I'll foodsaver some & ziplock the rest.
I love to put these on a hot grill (2-3 minutes tops.).
—Kevin
This time I upped' the batch size to ten pound (from 4 pounds the last batch) figuring a ten pound batch will last considerably longer. Same recipe as before...
Start with 10 pounds of boned chicken thighs....
Got the chicken thighs ground & all the spices added. Mixed well & stuffed into 24mm sheep casings:
Links range from 3" to 5"—depending on how well the sausage maker paid attention...... ;D
I decided once the links were made, I lightly poach the batch until they were fully cooked. That way, simple quick grilling or frying & you're good to go with no concerns of raw or undercooked poultry.
Everyone in the pool:
Drying after the bath. Once cool, I'll foodsaver some & ziplock the rest.
I love to put these on a hot grill (2-3 minutes tops.).
—Kevin
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