Falconettis Chicken Thai Sausage Recipes

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.

Steps:

• For the chicken: Mix the chicken, coconut milk, fish sauce, soy sauce, turmeric, white pepper and garlic together. Place in the fridge to marinate for at least 3 hours.
• Once the chicken is marinated, grill or broil it until fully cooked. When cool enough to handle, shred the chicken into bite-size pieces.
• For the pizza: Lightly oil the crust and place the shredded chicken on top. Cover with the cheeses.
• Cook according to instructions or the recipe for the crust you are using and cooking device (grill, oven, wood oven).
• For the plate: After the pizza is cooked, top with the cilantro, nuts, carrots and chili sauce (or a selection of your own favorites).

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.