0.0 – 0 reviews • Sandwich
| Level: |
Advanced |
| Total: |
9 hr 5 min |
| Active: |
55 min |
| Yield: |
1 serving |
Ingredients
- 1/4 cup sugar
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 2 medium carrots, grated
- 1 small head red cabbage, sliced thin
- 3/4 cup coconut milk
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 3 tablespoons salt
- 2 tablespoons curry powder
- 2 tablespoons minced garlic
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 4 1/2 pounds ground chicken thighs
- 1/2 pound unsalted ground pork fatback
- 6 feet all-natural hog casings
- 1/2 cup mayo
- 1 tablespoon sriracha
- One 8-inch sub roll or long roll, split
Instructions
- 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.