Appon's Thai Food Recipes

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Chicken Basil Sausage ( Side Grog Kaprow Guy )

chicken-rice-basil-sausage.jpg

Over the next few weeks I'm going to be making lots of sausages, a typical Thai sausage is part meat, part rice or noodles and strong flavourings like chillies and garlic and we have many types. It doesn't take a lot of equipment to make sausages, I use a baking syringe with a long nozzle, as I don't have a sausage maker.
This sausage is chicken, with rice as the filler, and the spicy Thai basil as the flavouring.

Ingredients
250 gms Chicken Mince
200 gms Cooked Fragrant Rice
1 Teaspoon White Ground Pepper
1 Teaspoon Chopped Coriander
10 Sliced Kaprow Basil Leaves
10 Cloves Garlic
5 Coriander Roots
1 Tablespoon Oyster Sauce
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Salt

sausage-stuffer.jpg

Preparation
1. Rinse salt off the sausage skin, and run water through the center to clean it.
2. Pound the white pepper, garlic, and coriander together.
3. Mix all the ingredients, and blend to a course paste.
4. Pull the sausage skin over the end of the syringe, fill the syringe with pork meat and fill.

Tip: If you want to taste and adjust the seasonings before filling the sausage, take a little of the mixture and microwave it.

Comments (7)

ma-li:

Am interested to make this :) Was wondering can I use glutinous rice instead of fragrance rice?

Thank you!

[Appon]
I don't think sticky rice is good for this recipe, it's too hard. I'll add a recipe today which uses pork (fatty pork) and uses sticky rice as the meat stretcher. You'll find fatty meats like pork work much better with sticky rice, and you can soak the rice in water to soften it too.

Sean:

I love making sausage, and I will definitely try this on Saturday! I love your site, and everything I've tried so far has been delicious.

-Sean

Barbara:

Dear Miss Appon,

Your approach to cooking is very creative -- you inspire me to do my best, as I learn Thai cooking. Once or twice a week, I cook for Buddhist monks (originally from NE Thailand) who make a daily alms walk in my neighborhood in Queens, NY. I am always looking for new ideas. Your recipes are great and it is very helpful to see what the dish should look like. Thank you very much,
Barbara

[Appon] In Thailand the Temple is a social thing, the monks collect food in the morning, but we also take food we make to the temple. The monks eat first in the morning, then we eat (sharing the food we brought among everyone).
The food sharing part teaches social skills and create a sense of community and cooperation.

Liz:

Would like to know what brand or type of decorating syringe that you purchased. I look at several and cannot decide which will be the best one.

I am interested in trying out the sausage recipe. You do have a good site and a lot of interesting food.

Thank you.

[Appon] It's just the largest piping syringe I could find in the market with the biggest nozzle. I paid 40 Baht for it (around $1), I think they are available everywhere.

Richard Manson:

Miss Appon,

Your recipes appear to be a true taste of Thailand. I hope you don't mind but I have copied a couple of your recipes to my blog, I have of course added links to your wonderful page so that anybody seeing the recipes can link to you. You have produced some wonderful recipes, many thanks for the inspiration you have given me to try to make more Thai style dishes.

Michele:

I wanted to tell you how much I enjoy your website. Thai food is new to me, introduced when a friend treated me to dinner out. I loved everything I tried and after that I hunted the web looking for recipes. After stumbling upon your website and trying a few of the easier recipies, I have referred at least a dozen people to it. I find them easy to follow and love the little human touches you add in, like the story about being allergic to pineapple.
Thank you for taking the time to add new foods so often. I check almost every day!
Michele

[Appon]
Thank you Michele, if you have Firefox, the easiest way to check the site for new recipes is by clicking on the icon at the right of the firefox address bar. It adds a menu item to your bookmarks which updates automatically to let you know whats on the site.
I'm only adding approximately 1 new recipe a week currently, preferring quality over quantity!

Sofia :

Hello Appon,

If I don't use pork sausage case, what other options do I have?

Thx,
Sofia

[Appon] I believe you can get artificial sausage casing made from starch, collagen or celluose, but I'm not sure where you could buy them from. There are other steamed sausages on this site that have no skins too, they are cooked in foil. Just look in the steamed dishes section.

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This page contains a single entry from the blog posted on January 24, 2011 5:35 AM.

The previous post in this blog was Fried Fish Sausage ( Loock Chin Bla Tod ).

The next post in this blog is Pork Bean Curd Sausage ( Look Chin Mu Torhu ).

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