Thai Homemade Chicken Curry Sausage Sandwich

Votes: 1

Time: 9 hours 55 minutes (including marinating time)
Complexity: easily
Servings: 1

This homemade chicken sausage recipe can be used not only in sandwiches but also in other dishes, or simply enjoyed with side dishes. Ground chicken thighs and a little pork fat make the sausage very juicy, and curry powder imbues it with a wonderful Asian flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Asian cabbage salad

1/4 cup sugar
2 tablespoons lime juice
2 tablespoons soy sauce
1 tbsp. minced garlic
1 tbsp. salt
1 tbsp. l. sesame oil
2 medium carrots, grated
1 small head of red cabbage, finely shredded

Homemade chicken sausage

3/4 cup coconut milk
0.5 cup chopped fresh cilantro
1/4 cup lime juice
3 tablespoons of salt
2 tbsp. curry powder
2 tablespoons of crushed garlic
1 teaspoon cayenne pepper
1 teaspoon white pepper
2 kg of minced chicken thighs
220 g unsalted pork fat, minced
180 cm of natural pork sausage casing
Special equipmentsausage press

Thai Chicken Curry Sausage Sandwich

0.5 cup mayonnaise
1 tbsp Sriracha sauce (Asian garlic-pepper sauce)
A loaf (short baguette) 20 cm long, cut horizontally in half

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced chicken, coconut milk, curry, white peppercorns, lime juice, pork fat, pork casings, red cabbage, Sriracha sauce, sandwich buns

Cooking the dish according to the recipe:

Asian-Style Pickled Cabbage Salad:

In a medium bowl, combine sugar, lime juice, soy sauce, garlic, salt, sesame oil, carrots, and cabbage. Mix well, cover, and refrigerate overnight.
Homemade Chicken Curry Sausage

In a medium bowl, combine the coconut milk, cilantro, lime juice, salt, curry powder, garlic, cayenne, and white pepper and mix until smooth. Place the ground chicken and bacon in another medium bowl. Add the spice mixture to the chicken and mix by hand or with a mixer fitted with a paddle attachment for 45 seconds to 1 minute. The mixture should be slightly sticky.

Place the sausage mixture in a press, then thread the casing onto the tube and fill it with the meat mixture. Form sausages 20 cm long.
Bring a large pot of water to a boil. Simmer the sausages until the internal temperature reaches 165°F (74°C), about 10 minutes. Let cool.
Combine mayonnaise with Sriracha sauce in a small bowl and set aside.
Sandwiches:

Heat a nonstick skillet or sauté pan. Slice 1 sausage lengthwise and unwrap. Grease the skillet and place the sausage in it; cook until the skin is golden brown, 3-4 minutes per side. Place a bun in the skillet and toast. Place the sausage on the bun and top with 1/3 cup of coleslaw and drizzle with spicy mayonnaise. Slice in half and serve.

Author of the recipe - Chef Billy Rostrom, owner of the restaurant (Wilmington, Delaware, USA), offers breakfast items on the menu, and also specializes in charcuterie

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