Recipe courtesy of Maiale Deli & Salumeria

Thai Curry Chicken Sausage Sandwich

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  • Level: Advanced
  • Total: 9 hr 5 min (includes overnight chilling)
  • Active: 55 min
  • Yield: 1 serving
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Ingredients

Asian Slaw:

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 

Sausage:

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 

Thai Curry Chicken Sausage Sandwich:

1/2 cup mayo

1 tablespoon sriracha

One 8-inch sub roll or long roll, split 

Directions

Special equipment:
a sausage press
  1. 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.
  2. 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.
  3. 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.)
  4. Place sausage mix into a sausage press, then add casings to tube and press out sausages.
  5. Link into 8-inch sausages.
  6. 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.
  7. For the Thai curry chicken sausage sandwich: Combine mayo and sriracha in a small bowl and set aside.
  8. 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.