Original thread from last August: http://www.smokingmeatforums.com/t/110013/something-different-thai-chicken-sausage-with-pics
and a follow-up thread (bigger batch) in September:
Taken from the second thread:
Here's the recipe for 5.5lbs of sausage. I recommend weighing dry ingredients whenever possible to ensure consistent results versus set measurements (i.e. tablespoon of salt). This is particularly important when using cures, spices or salt (1 tbl table salt differs considerably from 1 tbl of kosher salt, for example. but 30g = 30g, no matter what salt is used).