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Thai Chicken and Turkey Sausage

1 3/4 lbs. boned chicken thighs with skin
1 3/4 lbs. boned turkey thighs with skin
1 T. green curry paste
1 bunch cilantro
3 T. fresh basil
3 T. fresh mint
1 1/2 T. chopped garlic
1 1/2 T. grated ginger
1/4 c. fish sauce
1 T. Kosher salt
1 t. crushed red pepper
1 T. ground black pepper
1 t. cayenne pepper

Grind the meat coarsely, then mix in the rest of the ingredients
with your hands. Make a small patty and fry it to taste and correct
the seasonings for the rest of the batch.

Any combination of the two meats can be used, from all turkey to
all chicken, but the 50-50 blend is quite nice. This sausage can
either be used loose or stuffed in hog casings. Freezes well, will
keep for about 3 days fresh, assuming the chicken and turkey were
fresh to begin with.


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Questionable recipe, June 15, 2006 - 10:56 PM
Reviewer: Anonymous from Thailand
Thais have only three sausages - all made from port and coming three regions of Thailand. They do not eat turkey - ever!

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