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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Maiale Deli and Salumeria, Wilmington, DE