Recipe courtesy of Bruce Aidells
Save Recipe Print
Yield:
Makes 4 pounds

Ingredients

Directions

If using chicken and turkey thighs, coarsely grind the meat and skin through a 3/8-inch plate or chop coarsely in batches in a food processor.

In a large bowl, combine the ground poultry with the cilantro, fish sauce, basil, mint, garlic, ginger, curry paste, salt, red pepper flakes, black pepper, and cayenne. Knead thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.

Stuff the sausage into medium hog casings, and tie into 5-inch links.

The sausage will keep for 3 days in the refrigerator, or for 2 months in the freezer.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Frittata with Spinach, Olives and Chicken Sausage

Recipe courtesy of Daphne Oz

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Whole30 Thai Curry Veggie Noodles with Chicken

Recipe courtesy of Food Network Kitchen

Falconetti's Chicken Thai Sausage

Recipe courtesy of Carmine Falcone|Ed Dolmat

Thai Sausage Soup

Recipe courtesy of Bruce Aidells

Thai Chicken

Recipe courtesy of Sandra Lee

Thai Place Phad Thai Chicken Thai Hot

Recipe courtesy of Thai Place

Browse Reviews By Keyword

          Latest Stories