Thai Chicken and Turkey Sausage

1. 1

   If using chicken and turkey thighs, coarsely grind the meat and skin through a 3/8-inch plate or chop coarsely in batches in a food processor.

2. 2

   In a large bowl, combine the ground poultry with the cilantro, fish sauce, basil, mint, garlic, ginger, curry paste, salt, red pepper flakes, black pepper, and cayenne.

3. 3

   Knead thoroughly with your hands.

4. 4

   Fry a small patty until done and taste for salt, pepper, and other seasonings.

5. 5

   Stuff the sausage into medium hog casings, and tie into 5-inch links.

6. 6

   The sausage will keep for 3 days in the refrigerator, or for 2 months in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.