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.
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
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.