Thai Homemade Chicken Curry Sausage Sandwich

Ingredients:

Asian cabbage salad

• 1/4 cup sugar
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tbsp. minced garlic
• 1 tbsp. salt
• 1 tbsp. l. sesame oil
• 2 medium carrots, grated
• 1 small head of red cabbage, finely shredded

Homemade chicken sausage

• 3/4 cup coconut milk
• 0.5 cup chopped fresh cilantro
• 1/4 cup lime juice
• 3 tbsp. salt
• 2 tbsp. curry powder
• 2 tablespoons of crushed garlic
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 2 kg of minced chicken thighs
• 220 g unsalted pork fat, minced
• 180 cm of natural pork sausage casing
• Special equipmentsausage press

Thai Chicken Curry Sausage Sandwich

• 0.5 cup mayonnaise
• 1 tbsp Sriracha sauce (Asian garlic-pepper sauce)
• A loaf (short baguette) 20 cm long, cut horizontally in half

Preparation:

1. Asian-Style Pickled Cabbage Salad:
   
   In a medium bowl, combine sugar, lime juice, soy sauce, garlic, salt, sesame oil, carrots, and cabbage. Mix well, cover, and refrigerate overnight.

2. Homemade Chicken Curry Sausage

   
   In a medium bowl, combine the coconut milk, cilantro, lime juice, salt, curry powder, garlic, cayenne, and white pepper and mix until smooth. Place the ground chicken and bacon in another medium bowl. Add the spice mixture to the chicken and mix by hand or with a mixer fitted with a paddle attachment for 45 seconds to 1 minute. The mixture should be slightly sticky.
3. Place the sausage mixture in a press, then thread the casing onto the tube and fill it with the meat mixture. Form sausages 20 cm long.
4. Bring a large pot of water to a boil. Simmer the sausages until the internal temperature reaches 165°F (74°C), about 10 minutes. Let cool.
5. Combine mayonnaise with Sriracha sauce in a small bowl and set aside.
6. Sandwiches:
   
   Heat a nonstick skillet or sauté pan. Slice 1 sausage lengthwise and unwrap. Grease the skillet and place the sausage in it; cook until the skin is golden brown, 3-4 minutes per side. Place a bun in the skillet and toast. Place the sausage on the bun and top with 1/3 cup of coleslaw and drizzle with spicy mayonnaise. Slice in half and serve.