From Appons Thai Food Recipes, link at bottom of page.
A typical Thai sausage is part meat, part rice or noodles and strong seasonings such as fresh chillies and garlic, there are many variations. This sausage is made using a piping syringe with a long nozzle, to illustrate that you dont need a sausage stuffer to get started.
This sausage is chicken, with rice as the filler, and seasoned with spicy garlic and Thai basil.
250 grams of Minced Chicken Meat
200 grams of Cooked Fragrant Rice
1 Tsp White Ground Pepper
1 Tsp Chopped Coriander
10 Sliced Thai Basil Leaves
10 Cloves Garlic
5 Coriander Roots
1 Tbs Oyster Sauce
1 Tbs Light Soy Sauce
1/2 Tsp Salt
1. Thoroughly soak and rinse the sausage casing, and run water through it to clean it.
2. Pound the white pepper, garlic, and coriander together, with a mortar and pestle.
3. Mix all the ingredients, and knead to produce a sticky paste.
4. To check and adjust the seasonings before filling the sausage, take a little of the mixture and fry it.
5. Pull the sausage casing over the end of the syringe, fill the syringe with the forcemeat and fill.
Refrigerate overnight to allow the flavours to develop, serve fried, grilled or hot smoked.
Visit Appon’s Thai Food Recipes