Best Thai Chicken And Turkey Sausage Recipes

Falconetti's Chicken Thai Sausage image

Provided by Food Network

Time 40m

Yield 10 pounds, about thirty 6-inch links

Number Of Ingredients 11

3 teaspoons ground white pepper
1 teaspoon chili powder
1 cup mild curry powder
1/4 cup Thai basil leaves, chopped
6 tablespoons salt
4 teaspoons garlic granules
29 to 32 mm hog casings
10 pounds boneless chicken leg and thigh, skin on
1 can coconut milk
3 teaspoons lime juice
2 teaspoons sesame oil

Steps:

Grind the chicken, preferably with a coarse grind. Add 1 cup water, the coconut milk, lime juice and sesame oil to the meat and incorporate. Then add the curry powder, basil, salt, garlic granules, white pepper, coriander and chili powder, and mix into the meat thoroughly. Mix just enough as not to break down the meat.
Stuff into the hog casings, and remember to pin prick the links when done. You can grill, broil, saute, or bake...just make sure it reaches a safe internal temperature of 165 degrees F. One way to enjoy is to place in a hot dog bun, add Asian slaw with some hoisin and sriracha (Thai hot sauce).
Alternatively, instead of stuffing the meat mixture, you can saute it and use in such recipes as Asian-style lettuce wraps. Just add crispy noodles, chopped onion, hoisin sauce and enjoy!

Thai Curry Chicken Sausage Sandwich image

Provided by Food Network

Categories main-dish

Time 9h5m

Yield 1 serving

Number Of Ingredients 22

1/4 cup sugar
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon sesame oil
2 medium carrots, grated
1 small head red cabbage, sliced thin
3/4 cup coconut milk
1/2 cup chopped fresh cilantro
1/4 cup lime juice
3 tablespoons salt
2 tablespoons curry powder
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 teaspoon white pepper
4 1/2 pounds ground chicken thighs
1/2 pound unsalted ground pork fatback
6 feet all-natural hog casings
1/2 cup mayo
1 tablespoon sriracha
One 8-inch sub roll or long roll, split

Steps:

For the Asian slaw: Combine sugar, lime juice, soy sauce, garlic, salt, sesame oil, carrots and cabbage in a medium bowl. Mix well, cover and refrigerate overnight.
For the sausage: Combine coconut milk, cilantro, lime juice, salt, curry powder, garlic, cayenne and white pepper in a medium bowl and whisk until smooth. Place chicken and fatback in another medium bowl.
Add seasoning mixture to meat and either mix by hand or with a mixer with a paddle attachment for 45 seconds to 1 minute. (The mixture should be slightly sticky.)
Place sausage mix into a sausage press, then add casings to tube and press out sausages.
Link into 8-inch sausages.
Bring a large pot filled with water to a simmer. Poach sausages until they reach an internal temperature of 165 degrees F, about 10 minutes. Let cool.
For the Thai curry chicken sausage sandwich: Combine mayo and sriracha in a small bowl and set aside.
Preheat a griddle or nonstick saute pan. Cut 1 sausage lengthwise down the middle and spread open. Oil griddle and place sausage on; cook until skin is golden brown, 3 to 4 minutes on each side. Place roll on griddle to toast. Place sausage on roll and top with 1/3 cup slaw and sriracha mayo. Cut in half and serve.