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Chicken Sausage with Thai Flavours

The ingredients are very typical of those found in Thai cuisine, and the sausage themselves are very easy to make. And if you don’t have a sausage filler they also make excellent patties.

There is heat in the forms of fresh chillies and garlic, and the coriander, lemongrass, and galangal along with lime zest really shine. A combination of pork and chicken allows these flavours to blend rather than using all pork. Adding in fish sauce and coconut milk for two familiar flavours completes the recipe.

Chicken Sausage with Thai Flavours
Although not an authentic item on a Thai menu, the ingredients are very typical of those found in Thai cuisine. There is heat in the forms of fresh chillies and garlic, and the coriander, lemongrass, and galangal along with lime zest really shine. A combination of pork and chicken allows these flavours to blend rather than using all pork. Adding in fish sauce and coconut milk for two familiar flavours completes the recipe.
Ingredients
  • 560 g chicken thighs
  • 160 g pork belly
  • 2 tablespoons fish sauce
  • ¼ cup fresh coriander, chopped finely
  • ⅓ cup coconut milk
  • 1 lime zested
  • 15 g lemongrass, minced
  • 15 g galangal, minced
  • 15 g garlic, minced
  • 15 g fresh chillies, minced
Instructions
  1. Chill pork belly and chicken until nearly frozen. Grind through large die.
  2. Add in remaining ingredients and stir to bind sausages.
  3. Chill overnight to meld flavours.
  4. Stuff sausages or form into patties and grill

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