Thai Chicken And Turkey Sausage Food

THAI CURRY CHICKEN SAUSAGE SANDWICH

Steps:

• For the Asian slaw: Combine sugar, lime juice, soy sauce, garlic, salt, sesame oil, carrots and cabbage in a medium bowl. Mix well, cover and refrigerate overnight.
• For the sausage: Combine coconut milk, cilantro, lime juice, salt, curry powder, garlic, cayenne and white pepper in a medium bowl and whisk until smooth. Place chicken and fatback in another medium bowl.
• Add seasoning mixture to meat and either mix by hand or with a mixer with a paddle attachment for 45 seconds to 1 minute. (The mixture should be slightly sticky.)
• Place sausage mix into a sausage press, then add casings to tube and press out sausages.
• Link into 8-inch sausages.
• Bring a large pot filled with water to a simmer. Poach sausages until they reach an internal temperature of 165 degrees F, about 10 minutes. Let cool.
• For the Thai curry chicken sausage sandwich: Combine mayo and sriracha in a small bowl and set aside.
• Preheat a griddle or nonstick saute pan. Cut 1 sausage lengthwise down the middle and spread open. Oil griddle and place sausage on; cook until skin is golden brown, 3 to 4 minutes on each side. Place roll on griddle to toast. Place sausage on roll and top with 1/3 cup slaw and sriracha mayo. Cut in half and serve.

FALCONETTI'S CHICKEN THAI SAUSAGE

Steps:

• Grind the chicken, preferably with a coarse grind. Add 1 cup water, the coconut milk, lime juice and sesame oil to the meat and incorporate. Then add the curry powder, basil, salt, garlic granules, white pepper, coriander and chili powder, and mix into the meat thoroughly. Mix just enough as not to break down the meat.
• Stuff into the hog casings, and remember to pin prick the links when done. You can grill, broil, saute, or bake...just make sure it reaches a safe internal temperature of 165 degrees F. One way to enjoy is to place in a hot dog bun, add Asian slaw with some hoisin and sriracha (Thai hot sauce).
• Alternatively, instead of stuffing the meat mixture, you can saute it and use in such recipes as Asian-style lettuce wraps. Just add crispy noodles, chopped onion, hoisin sauce and enjoy!

TURKEY PAD THAI

Steps:

• Make the sauce: Pour 1/4 cup boiling water over the brown sugar in a bowl and stir to dissolve. Add the lime juice, fish sauce, rice vinegar and Sriracha and stir to combine. Add the cooked turkey to the sauce and let it absorb the flavors while prepping the rest of the dish.
• Bring a pot of salted water to a boil. Add the linguine and cook 1 minute less than the label directs. Drain and set aside.
• Heat the vegetable oil in a wok or large sauté pan over high heat until very hot, almost smoking. Add the onion and stir-fry 1 minute. Add the garlic and stir, then add the eggs and cook for 30 seconds, stirring. Add the linguine and turkey (with the sauce) and cook, stirring, for a few minutes. Remove from the heat and toss in the grated carrot, peanuts, cilantro, bean sprouts and scallions. Serve with lime wedges.

THAI TURKEY

Steps:

• In a small bowl mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper,and water until well blended.
• In a 10 inch skillet over high heat, warm the salad oil.
• Cook the green onions and red pepper, stirring frequently until the vegetables are tender and golden.
• Stir in liquid mixture and turkey meat and cook, stirring to coat turkey well, until heated through.
• Serve over cooked rice and garnish with more cilantro if you wish.