Chicken Basil Sausage ( Side Grog Kao )

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.

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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.

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Refrigerate overnight to allow the flavours to develop, serve fried, grilled or hot smoked.

Visit Appon’s Thai Food Recipes


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