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Thai Chicken Sausage Recipe

Name: The Roost on Corydons THAI CHICKEN SAUSAGE Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.25 lbs ground chicken (preferably thigh); 2 tbs fish sauce; 1 tbs light soy sauce; 1 tsp cane sugar; 2 cloves garlic, minced; 1 shallot, finely chopped; 1 tsp white pepper; 2 leaves kaffir lime leaves, finely sliced (optional); 0.25 cups Thai basil, chopped; 0.25 cups fresh cilantro, chopped; 1 egg (to bind); 2 tsp vegetable oil (for pan); 2 cups neutral oil (if poaching); 0.5 tsp salt; 1 cup ripe mango, peeled and coarsely chopped; 1 Thai red chili (adjust), seeded and chopped; 2 tbs fresh lime juice; 1 tbs palm sugar (or brown sugar); 1 tsp fish sauce; 1 tsp water; 0.5 cloves garlic, minced; 1 tsp toasted rice powder (khao khua) - optional; 1 fried egg (sunny-side); 0.25 cups fresh cilantro sprigs; 0.25 cups Thai basil leaves; 2 lime wedges; 2 cups steamed jasmine rice (optional)

Inspired by The Roost on Corydon

Time55m

Serves4

mango jeow som, egg, cilantro, basil

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Ingredients

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Thai Chicken Sausage

1 1/4 lbs ground chicken (preferably thigh)

2 tbs Fish sauce

1 tbs light soy sauce

1 tsp cane sugar

2 cloves Garlic, minced

1 shallot, finely chopped

1 tsp White pepper

2 leaves kaffir lime leaves, finely sliced (optional)

1/4 cups Thai basil, chopped

1/4 cups Fresh cilantro, chopped

1 egg (to bind)

2 tsp vegetable oil (for pan)

2 cups neutral oil (if poaching)

1/2 tsp Celtic sea salt

Mango Jeow Som (sweet-sour mango dip)

1 cup ripe mango, peeled and coarsely chopped

1 Thai red chili (adjust), seeded and chopped

2 tbs Fresh lime juice

1 tbs palm sugar (or brown sugar)

1 tsp Fish sauce

1 tsp water

1/2 cloves Garlic, minced

1 tsp toasted rice powder (khao khua) - optional

Garnish & Serving

1 fried egg (sunny-side)

1/4 cups fresh cilantro sprigs

1/4 cups Thai basil leaves

2 Lime wedges

2 cups steamed jasmine rice (optional)

Method

Thai Chicken Sausage

Mixing

In a large bowl combine ground chicken, fish sauce, light soy sauce, cane sugar, minced garlic, chopped shallot, white pepper, sliced kaffir lime leaves (if using), chopped Thai basil, chopped cilantro, egg, and 1/2 tsp salt. Mix thoroughly with your hands or a sturdy spoon until sticky and well combined (about 2–3 minutes). Chilling the mixture for 15–30 minutes tightens the texture and makes forming easier.

Forming sausages

Divide the mixture into 8 equal portions (about 2.5 oz / 70 g each). Shape each portion into a finger-length sausage (about 3–4 inches) with slightly tapered ends, compressing to remove air pockets. If you prefer patties, form into 8 flat patties instead.

Poaching (recommended for even cook)

In a deep skillet or saucepan, pour neutral oil to a depth of about 1 inch (or enough to partly submerge sausage). Heat oil over medium until it reaches a gentle sizzle (do not overheat). Gently add sausages and poach for 6–8 minutes, turning occasionally so all sides set and internal temperature reaches 165°F / 74°C. Remove to a paper towel-lined plate to drain excess oil. Alternatively, you can simmer sausages in water or chicken stock for 8–10 minutes, then finish in a hot pan to brown.

Pan-frying (to finish)

Heat 2 tsp vegetable oil in a nonstick or cast-iron skillet over medium-high. Add poached sausages and fry for 1–2 minutes per side, pressing gently to get golden brown crust. Total browning time should be 3–5 minutes. Remove and rest 2–3 minutes.

Mango Jeow Som (sweet-sour mango dip)

Blend or mash

Place chopped mango, chopped red chili, lime juice, palm sugar, fish sauce, water, and minced garlic into a small blender or bowl. Pulse briefly until you have a chunky-smooth relish — you want texture, not a purée (about 4–6 pulses in a blender). If preparing by hand, mash mango with a fork and finely mince chili and garlic, then stir in remaining ingredients.

Adjust seasoning

Taste and adjust: add more lime for acidity, more sugar for sweetness, or more fish sauce for saltiness. Stir in toasted rice powder if using for a smoky, nutty finish. Chill for 10–15 minutes to let flavors meld.

Garnish & Serving

Fry the egg: Heat a teaspoon of oil in a small skillet over medium-high. Crack the egg and fry sunny-side until whites are set and edges crisp, yolk still runny (or cook to desired doneness).

Plate: Arrange 3–4 sausages per serving (or 2 with rice) on a plate alongside a generous spoonful of mango jeow som. Add the fried egg on top or to the side. Scatter fresh cilantro and Thai basil leaves over the sausages. Add lime wedges.

Serve immediately with steamed jasmine rice (optional). To eat, squeeze lime over sausages, break the yolk if desired, and dip pieces of sausage into mango jeow som. Leftover sausages keep sealed in the fridge for up to 3 days.