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 ): I de-boned five pound of chicken thighs, keeping fat, lean & skins. Just under 4 pounds & nearly frozen before the grind. 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 In goes the first batch of ingredients: salt, chopped green onions & the coconut milk: 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! Well-mixed & ready to stuff into 24mm sheep casings.... 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: 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! 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!