From Flying Sausages: Simple, Savory Recipes for Creating and Cooking with Chicken and Turkey Sausages, by Bruce Aidells and Denis Kelly.
Makes seven or eight 1/2-pound packages.
When people get their first taste of Thai cooking, it’s often a revelation and they are converts for life. Green chiles and lots of heat, fresh basil, mint and cilantro, limes and lemongrass, ginger, green curry, coconut milk, fish sauce – all these flavours make you want to sit up and sing.
These flavourful sausages will keep well in the freezer, so take advantage of that and make a large batch.
About Salt: Salt is a necessary component of sausage’s flavour and texture. If you use too little salt or leave it out altogether, the sausage will taste flat and bland. Salt is also necessary to stabilize the muscle proteins that act as a glue to bind the individual particles of meat together – without it the sausage would be crumbly and dry. This recipe uses a minimum of salt for flavor and binding, far less than most commercial products.
If using chicken and turkey thighs, coarsely grind the meat and skin or chop coarsely in batches in a food processor Add the remaining ingredients to the ground chicken and turkey in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
Divide the sausage into 7 or 8 portions (about one-third pound each), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use.