Original thread from last August: http://www.smokingmeatforums.com/t/110013/something-different-thai-chicken-sausage-with-picsWould you please share the Thai recipe that you mentioned . Thank You for a great post. mds51
and a follow-up thread (bigger batch) in September:
http://www.smokingmeatforums.com/t/111085/thai-chicken-revisited
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).
Thai Chicken Sausage
3.5lbs chicken thighs with skin
1.5 cups salted & roasted peanuts
1 cup Sticky, short-grain rice
3/4 cup Coconut milk
3 Tbs green onions, finely chopped (45g)
1/4 cup Chopped Garlic (36g)
1 cup Chopped Cilantro (35g)
30g Kosher Salt
22g Brown Sugar
6 tsp Hot Chili-garlic sauce ('Rooster'-brand)-add more if HOT is desired
1 Tbs Sesame oil
6g fresh ground black pepper
5.5g Ground Galangal (option: ground ginger)
24mm or 28mm sheep casings
Cook & cool rice first.
Bone chicken, reserving all meat, fat AND skin. Chill until partially frozen.
Grind chicken with rice and peanuts through medium plate (4.5mm).
Add salt, coconut milk & green onions to mixture; mix well.
Add remaining ingredients & mix thoroughly until sticky paste is formed.
Stuff into casings; tie off into 4.0" links. Air dry until casing are dry to touch. *Lightly poach in 160°water until the internal temp of 165° is reached. Dry & put in fridge or freezer. These can be quickly re-heated or grilled.
* poaching is an option. You can skip this step & simply refrigerate uncooked links. Cook to proper IT before serving.