Thai Chicken and Crab Sausage


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 Ingredients : Serves 4-6

 185 g (6 oz) finely minced chicken leg meat with skin included

125 g (4 oz) crab meat

2 tablespoons finely chopped onion

2 tablespoons finely chopped fresh coriander leaves

2 tablespoons roasted peanuts, coarsely ground

2 teaspoons red curry paste

1/2 teaspoon salt

2 teaspoons fish sauce

2 tablespoons thick coconut milk

Sausage Casing

 Instructions :

Put all the ingredients for filling into a bowl and mix thoroughly with the hand, adding the coconut milk last of all and kneading until it is absorbed by the other ingredients. (To help even distribution of seasoning, dissolve curry paste and salt in the coconut milk first.)

Using a funnel, pack the mixture into the sausage skin and fasten both ends firmly with a knot. Prick sausage in several places with a fine bamboo skewer. Curl the sausage into a flat coil.

Grill under a pre-heated griller as far away from the heat as possible so that the sausage cooks thoroughly. Cooking time should be at least 25 minutes. Turn once during grilling.

 

The authentic method of cooking is to grill the sausage over glowing coals and when cooking is nearly done to sprinkle some of the coconut from which the milk was squeezed, over the coals. This will make smoke which will give more flavor to the sausage. Serve warm or cold.
 
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