| Ingredient | Quantity(grams) |
|---|---|
| Chicken thigh with skin | 600 |
| Chicken breast with skin | 400 |
| Fish sauce | 40 |
| Salt | 15 |
| Green Curry Paste | 12.5 |
| Antioxidant(erythorbate) | 10 |
| Mint | 5 |
| Basil | 5 |
| Fresh Coriander | 5 |
| Minced garlic | 3 |
| Instacure#1 | 2.5 |
| Ground black pepper | 2 |
| Cayenne pepper | 1 |
| Ginger | 0.8 |
| Red pepper | 0.5 |
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Preparation > Thai Chicken Sausage
Cut the meat with a knife or grind to 8mm;
Mix all the ingredients;
Let it rest for 12 hours in a refrigerated environment;
Place in natural pork casing;
Let it rest for 12 hours in a refrigerated environment.
With a not very fine needle, make holes (pricking) in the casing to remove air bubbles (if any);
Ferment for 72 hours at 25°C and 90% humidity;
Hang at temperature 12°C and humidity 75%;
The product will be ready when it has lost between 35 and 40% of its initial weight.
Recipe in portuguese: Linguiça de Frango Tailandesa