Asian Chicken Peanut Sausage
A fantastic non-pork sausage packed with Asian flair.
Yield
12 servingsPrep
2 hrsCook
30 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
chicken thighs, boneless, skinless
with skin |
|
| 1 ½ | cups |
peanuts
roasted & salted |
|
| 1 | cup |
rice
short-grained, cooked and cooled |
|
| ¼ | cup | scallions, spring or green onions |
|
| ¾ | cup | coconut milk |
|
| 4 | tablespoons |
garlic
minced |
|
| 1 | cup |
cilantro
fresh chopped |
|
| 3 | teaspoons | salt |
|
| 2 | tablespoons |
chili garlic sauce
hot |
* |
| 2 | tablespoon | brown sugar |
|
| 1 | tablespoon | sesame oil |
|
| 1 | tablespoon | black pepper |
|
| 1 | tablespoon |
ginger
minced |
|
| 1 | tablespoon | sesame oil |
*
|
Trans-fat Free
Directions
Bone the chicken thighs (if necessary) cut into large chunks and place on a baking sheet (or other tray) in freezer until partially frozen.
Grind the chicken, peanuts and rice through a small ¼ inch plate.
Add the scallions, coconut milk, salt and mix thoroughly.
Add the remaining ingredients and mix until evenly distributed.
Stuff into sausage casings, air-dry in the refrigerator on a tray until casings are dry.
Freeze for longer term storage or cook slowly and thoroughly (165 F minimum) over a grill.
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