Thai Curry Chicken Sausage Sandwich Food

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!

THAI CHICKEN CURRY

Steps:

• Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
• Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
• Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

THAI CHICKEN AND TURKEY SAUSAGE

Steps:

• 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.
• 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. Knead thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
• Stuff the sausage into medium hog casings, and tie into 5-inch links.
• The sausage will keep for 3 days in the refrigerator, or for 2 months in the freezer.

CURRY CHICKEN APPETIZERS

Steps:

• Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper.