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.
The fairly extensive list of ingredients:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Thai_ingredients.jpg)
I de-boned five pound of chicken thighs, keeping fat, lean & skins. Just under 4 pounds & nearly frozen before the grind:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Thai_chicken.jpg)
Using a 4.5mm plate, I ground the chicken with the peanuts & sticky rice:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Thai_grind.jpg)
In goes the first batch of ingredients: salt, chopped green onions & the coconut milk:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Thia_add_ingrd01.jpg)
Then added the rest of stuff (brown sugar, galangal, sesame oil, garlic, chili paste, black pepper & cilantro)
The fragrance coming off this mix is excellent! ;D
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Thai_allin.jpg)
Well-mixed & ready to stuff into 24mm sheep casings....
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Thai_mixed.jpg)
Five pounds of fresh Thai chicken sausage:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/thai_stuffed.jpg)
Sample time: 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! It'd go great with some noodles & stir-fry greens...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/thia_sliced.jpg)
Thai Chicken Snausage. Looks good to me. Nice pictorial. ;D
Wow! That looks awesome.
Kevin...I really like the color, well done...would like to try that with some good grown rice...
That looks and sounds most excellent!
WOW!
What is galangal? Off to tha Google now...
Quote from: squirtthecat on August 06, 2011, 03:49:19 PM
WOW!
What is galangal? Off to tha Google now...
It's really an interesting little spice to use. Not too overpowering as ginger can be tastes very similar, more 'flowery.'
To my nose, it smells a little like fresh-cut pine lumber, but the taste is pretty unique.
Looks AWSOME Kevin. Your a sausage making machine.
I'm Impressed, Thats some good lookin sausage!!! Off the hook and top of the charts kinda sausage, uh huhhhhh :)
Great pics and great looking sausage. Where did you come up with this idea?? The sausages are very colorfull did they taste as good as they looked. When I first started reading this post I didn't look who did it. I am looking at nuts and rice and chicken and thinking is this guy drinking his bath water. But the sausages look so great.
Kirby
Quote from: pikeman_95 on August 06, 2011, 05:58:22 PM
Great pics and great looking sausage. Where did you come up with this idea?? The sausages are very colorfull did they taste as good as they looked. When I first started reading this post I didn't look who did it. I am looking at nuts and rice and chicken and thinking is this guy drinking his bath water. But the sausages look so great.
Kirby
Is bath water equivelent to A whiskey + coke, I could save tons of money. never heard that phrase before, Lmao ;D
Quote from: pikeman_95 on August 06, 2011, 05:58:22 PM
When I first started reading this post I didn't look who did it. I am looking at nuts and rice and chicken and thinking is this guy drinking his bath water. But the sausages look so great.
Kirby
Kirby—
It's a Len Poli (sonoma sausage co) recipe that I tried to stay fairly true to.
Hey, you gotta try sumpthin' new sometimes & the flavor profile for these guys is 'spot on' if you're a fan of Thai cuisine.
I like the the texture of these— uniform with a bit of crunch from the peanut. And yes, I'm happy to report that as tasty as they look, the aroma of these things AND the taste is killer.
Only change I would make is to add more chili paste as I do like my thai food spicy!
—Kevin
Those look fantastic!
Great pics, too :)
Carolyn
Quote from: pikeman_95 on August 06, 2011, 05:58:22 PM
Great pics and great looking sausage. Where did you come up with this idea?? The sausages are very colorfull did they taste as good as they looked. When I first started reading this post I didn't look who did it. I am looking at nuts and rice and chicken and thinking is this guy drinking his bath water. But the sausages look so great.
Kirby
Drinking his bath water....LOL I shot my beer out my nose when I read your post!!!
Them is some great looking Snausages Kevin!!
Quote from: Kevin A on August 06, 2011, 06:37:25 PM
Quote from: pikeman_95 on August 06, 2011, 05:58:22 PM
When I first started reading this post I didn't look who did it. I am looking at nuts and rice and chicken and thinking is this guy drinking his bath water. But the sausages look so great.
Kirby
Kirby—
It's a Len Poli (sonoma sausage co) recipe that I tried to stay fairly true to.
Hey, you gotta try sumpthin' new sometimes & the flavor profile for these guys is 'spot on' if you're a fan of Thai cuisine.
I like the the texture of these— uniform with a bit of crunch from the peanut. And yes, I'm happy to report that as tasty as they look, the aroma of these things AND the taste is killer.
Only change I would make is to add more chili paste as I do like my thai food spicy!
—Kevin
Kevin
After looking closer at the spices that you used I bet they are very aromatic and taste very good. I know nothing about Thai cuisine so I am kind of lost in the woods on this one. I will give you the sausage of the day award for giving this a try. They look so appealing you could save them for Christmas tree ornaments. Then when your tree lights on fire you would have something to snack on while waiting for the fire department.
Sorry about the bath water crack!! I was just in that kind of mood. I know with the cost of water where you live you can't afford to fill a bath tub with water. Up here I just jump in a lake.
by the way your did some great pics. Your presentation was excellent.
Kirby
Oh yeah looks good
Kevin...My wife really wants me to make Thai Chicken Sausage and I second that idea....I've spend the last couple of hours on Len Poli (sonoma sausage co) recipe sited and googling Thai Chicken Sausage but haven't had any luck....would you point me in the right direction please....let me compliment you on a great post and super pics...
Thanks Bob
Quote from: rdi on August 07, 2011, 04:22:10 PM
Kevin...My wife really wants me to make Thai Chicken Sausage and I second that idea....I've spend the last couple of hours on Len Poli (sonoma sausage co) recipe sited and googling Thai Chicken Sausage but haven't had any luck....would you point me in the right direction please....let me compliment you on a great post and super pics...
Thanks Bob
Bob, Len Poli called it "chicken peanut': http://lpoli.50webs.com/index_files/Chicken-peanut.pdf (http://lpoli.50webs.com/index_files/Chicken-peanut.pdf)
I wound up lightly poaching the whole batch in the turkey roaster (165-170° water) until the IT hit 165°. I wasnt comfortable leaving 'raw' poultry unfrozen for an extended period. This way, my sons can simply heat 'em up in a pan or do as we did for dinner tonight, throw a number of them on a hot grill & serve 'em up in about 7-8 minutes.
Cute little links & quite tasty!
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Thai_plated.jpg)
I want a plate just like that!! I know it chicken But I think I can overlook it just this one time!! That looks GREAT!!
Kevin....really appreciate the link to Len Poli chicken peanut recipe....My feelings are exactly the same when it comes to poultry...Before I can build this recipe I have to wait on my sheep casing order to get here, find Thai hot chili sauce and ground Galangal. I intend to hang the links in the refrigerator at 38 deg. to air dry over night, then poach half of the links till IT reaches 165-170 deg.the other half I'll poach till IT of 145-150 deg. then finish off in the 200 deg. smoker for 40 to 60 min of mild smoke or IT of 165-170 which ever comes first...Never reversed smoke anything before, hope it works...Thanks again Kevin.........Bob
Man Oh Man...that looks awesome.
Great job Kevin!
WOW! This is the first chicken sausage post I have seen and that looks great. I cant even find good chicken sausage around here. The stuff at Publix is crap. Nicely done my friend.
Definitely have to try this. Wife has been after me to make a chicken sausage and we love Thai food. My question is what is appropriate on cooking, freezing etc.? All sausage I have made (which is little) I smoke and has some cure in it.
Quote from: DTAggie on August 08, 2011, 09:25:00 PMMy question is what is appropriate on cooking, freezing etc.? All sausage I have made (which is little) I smoke and has some cure in it.
From this site: http://www.wedlinydomowe.com/sausage-making/cooking-meathttp://www.wedlinydomowe.com/sausage-making/cooking-meat (http://www.wedlinydomowe.com/sausage-making/cooking-meathttp://www.wedlinydomowe.com/sausage-making/cooking-meat)
Meats that were not cured and smoked should be cooked to the following temperatures:
Fish should reach 145° F (63° C) as measured with a food thermometer.
All cuts of pork to 160° F (72° C).
Ground beef, veal and lamb to 160° F.
All poultry should reach a safe minimum internal temperature of 165° F (74° C).
Leftovers to 165° F.