Thai Style Chicken Sausage


 
CaseT

CaseT

TVWBB Platinum Member
Getting set to roll out some fresh chicken sausages. Started with 6.41 pounds of skin on, bone on thighs. Did the usual trimming. Removed all the skin, this will be used for schmaltz making. Which probably needs to happen soon as the storage bag is now full. Saved the bones for stock. Ran the meat and what fat was on the meat through the Kitchenaid grinder, course grind. Ya know I have to say if you're only doing small branches like I'm doing for these one off sausages the Kitchenaid grinder is ample. If your doing mega loads, ten pounds or more then get a dedicated grinder.

Everything is chilling right now for a bit. I ended up with 3 pounds of ground chicken. If I'd added the skin I'd probably gain a good pound I guess or close to it.

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I bought these casings prior to the big Customer Service Nightmare. I hope they work okay. I'm going to be working some natural casing into the mix as I start making some other sausages. The chicken ones though will always use the collagen since my wife is adverse to using the others...
 
I am going for the off-grid food processor to mix the seasonings! Bought this for the kids to use and surprisingly it work great!

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This is going into the blender.

4 cloves garlic
Thumb of ginger
One nice pack of thai basil
Two Serrano chiles dried from our garden

To this I'll add two tablespoons lemon grass paste ( I would've used the sticks but they looked horrible!)

Tablespoon or twist of fish sauce

Tablespoon of lime juice

1/4 cup or so of coconut milk.

2-3 tablespoon curry paste

Maybe corriander. Wish I'd picked up some fresh cilantro.

Keep in mind this is just the plan. May adjust as I get into it. I will be doing a fry test too.
 
So here's the spice slurry.

Added basil
Two tablespoons fish sauce
Two tablespoons curry paste
Two tablespoons lemon grass paste
1/2 cup coconut water ( may need to add another gallon to make the LEMon work...)

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Used my mini-fry pan, perfect for tests!

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Done! tied these off into 8" links, vac packed and into the freezer. Super tasty I will definitely make these again!
 
Rich Dahl said:
Amazing! Great creative way to make sausage, I bet that was tasty!
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Thank you! Super tasty and I highly recommend others to try. I suppose for those that don't want to grind or stuff this could be used with ground turkey and grilled up for burgers too!
 
Nice looking sausage! Great sounding flavor profile. I haven't done sausage yet, but after seeing this, it goes on my must do list!
 
CaseT:

These sausages look great. I love Thai food maybe most of all the foods. Megachef fish sauce is quite often ranked as the best tasting brand, nice pull!

You've more or less stumbled upon the recipe for sai ua which is a pork sausage from north thailand/laos. If you make it with pork, you can try adding a bit of pink salt for safety and fermenting them in the sun for a few days for sourness. Seems crazy right?


The coconut milk will really limit the shelf life of these fresh sausages to under 3days in the fridge.
 
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CaseT said:
Thank you! Super tasty and I highly recommend others to try. I suppose for those that don't want to grind or stuff this could be used with ground turkey and grilled up for burgers too!
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You know what's awesome to use in this application is to get sticky/glutinous rice and press it into sheets after it's cooked, and cut appropriate sized "buns" out of it. It will hold up enough to eat with.
 
Wicked cool man! The flavors sound great, and the photos are awesome. I especially like the shot of the garlic/ginger/peppers/basil. Thanks for sharing!

BTW, did you ever try the Kitchenaid stuffer before you had that monster LEM unit?
 
Dave from Denver said:
CaseT:

These sausages look great. I love Thai food maybe most of all the foods. Megachef fish sauce is quite often ranked as the best tasting brand, nice pull!

You've more or less stumbled upon the recipe for sai ua which is a pork sausage from north thailand/laos. If you make it with pork, you can try adding a bit of pink salt for safety and fermenting them in the sun for a few days for sourness. Seems crazy right?


The coconut milk will really limit the shelf life of these fresh sausages to under 3days in the fridge.
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I have made Sai ua!

Yep the milk does limit fridge life. That's why they go in the freezer.
 
Dave from Denver said:
You know what's awesome to use in this application is to get sticky/glutinous rice and press it into sheets after it's cooked, and cut appropriate sized "buns" out of it. It will hold up enough to eat with.
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Many of the sausages from Vietnam and Thailand include rice in the sausage itself. This would be a good one for that too.
 
Chris Conro said:
Wicked cool man! The flavors sound great, and the photos are awesome. I especially like the shot of the garlic/ginger/peppers/basil. Thanks for sharing!

BTW, did you ever try the Kitchenaid stuffer before you had that monster LEM unit?
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Thank you it's a tasty sausage!

Yep been there done that, no fun!
 
Well, you're on a roll Case. Awesome looking sausage. I KNOW that is delicious. You don't have to add any type of Cure in the chicken sausage? Might be a dumb question. Have never made chicken sausage. Really like your stuffer. I've been using the KA but am looking at full scale grinders and stuffers now.
 
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Cliff Bartlett said:
Well, you're on a roll Case. Awesome looking sausage. I KNOW that is delicious. You don't have to add any type of Cure in the chicken sausage? Might be a dumb question. Have never made chicken sausage. Really like your stuffer. I've been using the KA but am looking at full scale grinders and stuffers now.
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Thanks Cliff! Super good. Cure is not needed for fresh sausages. These sausages are meant to fully cooked and eaten right away. Or packed and frozen right away then fully cooked at a later date.

I would suggest you read this post I did over on SMF about my LEM stuffer. I did a ton of research (3 years worth) prior to buying and I had thought I made the right choice. All in all the product I know have is fine, but I will never buy another LEM product after the poor customer service I received.

http://www.smokingmeatforums.com/t/177047/is-my-lem-a-lemon
 
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