Recipe courtesy of Bruce Aidells

Thai Chicken and Turkey Sausage

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  • Yield: Makes 4 pounds
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1 3/4 pounds boned chicken thighs with skin (about 2 1/4 pounds with bones) or 1 3/4 pounds ground chicken

1 3/4 pounds boned turkey thighs with skin (about 2 1/4 pounds with bones) or 1 3/4 pounds ground turkey

1 bunch (4 to 6 ounces) fresh cilantro, including stems and roots, cleaned and chopped (about 1 cup)

3 tablespoons chopped fresh basil

3 tablespoons chopped fresh mint

1 1/2 tablespoons chopped garlic

1 1/2 tablespoons chopped fresh ginger

1 to 2 tablespoons Thai green curry paste

1 tablespoon kosher salt

1 teaspoon red pepper flakes

1 tablespoon freshly ground black pepper

1 teaspoon ground cayenne pepper

Medium hog casings


  1. 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.
  2. 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.
  3. Stuff the sausage into medium hog casings, and tie into 5-inch links.
  4. The sausage will keep for 3 days in the refrigerator, or for 2 months in the freezer.
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