Adventures in Sausage Making
I got the meat grinder attachment for my KitchenAid mixer recently so thought I would try to make some northern thai sausage. However, I haven’t bought the sausage stuffer attachment yet so instead of sausage links, we made sausage patties. Two pounds of boneless chicken thighs resulted in two batches of sausages for several meals.
For the first batch, I followed the recipe above (substituting boneless chicken thighs for pork) exactly which turned out to be a little too salty. However, the flavors of galangal, lemongrass, shallots, thai chiles and garlic were spot on. I used a cookie scoop to form the small patties and pan fried them, which went great with the canh chua. In the absence of sausage casing or pork fat, however, I probably could have used some egg or corn starch to bind it all together.
The following night, we made another batch of sausage using the remainder of the boneless chicken thighs but left out the salt entirely (the thai shrimp paste was salty enough) to make thai sausage sandwiches on dutch crunch rolls. Again, the taste was spot on but I could have used something to bind it all together to be more meatball-like. The sandwich tasted great with a carrot & cucumber slaw (mirin, vinegar & sugar), avocados and some wasabi mayo.
On the last night, I made a simple fried rice with the last few sausage patties. They crumbled easily into the rice with some egg and frozen corn for a fragrant fried rice that took about two seconds to pull together.
Northern Thai Sausage (from here)
- 1 lb ground pork or chicken
- 1/4 cup garlic
- 1/4 cup coriander or cilantro
- 1 tsp ground black pepper
- 1/4 cup lime juice
- 1 Tbsp lemongrass
- 1 tsp galangal
- 1 Tbsp shallots
- 1 Tbsp fermented shrimp paste
- 1 Tbsp Thai chilies or chili garlic paste
Finely mince garlic, cilantro, lemongrass, galangal and shallots (or throw it all into the food processor). Add the rest of the ingredients and mix together well.