How to made Thai Chicken Sausages

Ingredients

1¼ kg chicken thigh fillets, not trimmed, well chilled
½  bunch coriander, roughly torn (leaves & stem)
½  small red onion, peeled & quartered
1   stem lemon grass, tender white section only, roughly chopped
2   lime leaves, roughly chopped
¾  cup (115g) fine rice flour
2  tsp green curry paste
Natural or synthetic casings (skins), soaked as below (see tips)
2  tsp vegetable oil


Method

Cut the chicken into large cubes. Using the coarse grinding plate, attach the Food Grinder to the Stand Mixer and place the mixing bowl under the grinder.

Turn the mixer to speed 4 and feed the chicken into the hopper, pushing the chicken down with the stomper. Mince the coarsely ground meat a second time, followed by the coriander, onion, lemongrass and lime leaves.

Attach the Flat Beater and mixing bowl to the Stand Mixer. Add the rice flour and curry paste to the ground chicken; turn the mixer to speed 4 and mix for 4 minutes or until mixture is soft and sticky.

Grease the outside of the large Sausage Stuffer Tube; slide on ½ to ¾  of a metre of the casing and fit the tube onto the Grinder. With the mixer set to speed 4, feed the mince mixture into the hopper, taking care to not overfill the casing. Lay the sausage flat on sausages. Refrigerate for 1 hour (if time allows).

To cook, place the raw sausages in a medium sized saucepan and cover with cold water. Bring to the boil and simmer gently for 1 minute. Drain and cool.

To brown, heat the oil in a hot, non stick pan and lightly fry the sausages for 3-4 minutes or toss in a little vegetable oil and roast in an 180⁰C (170⁰C fan forced) oven for 7 - 8 minutes or until golden brown.

Tips:

Natural, fresh casings are available from better quality butchers and online. Check if they have been soaked before using. To soak, place them in cold water for about 30 minutes then rinse well. Store fresh casings in salted water in the refrigerator and use within 2-3 days. Other casing options include synthetic and natural collagen.

Thigh f fillets are the best cut to use for these sausages as the thighs have the natural fat needed for a good sausage. Sausages that are too lean are very dry once cooked. Poaching the sausage before browning not only removes the excess fat, but prevents the skins splitting.