Thai Red Curry Sausages
Making sausages at home is easier than you'd think! These savory and spicy Thai Red Curry Sausages are full of delicious flavors - try it for your next cookout or tailgating party.
Servings 2 lbs of sausage
Ingredients
- 2 lbs ground elk venison, beef, or pork (see notes below)
- 1 small shallot minced
- 3 cloves garlic minced
- 2 tbsps fresh cilantro chopped
- 2 tbsp Thai red curry paste
- 1 tbsp soy sauce
- 1/2 tbsp brown sugar
- 1 tbsp cornstarch
- Salt and pepper to taste
- About 4-5 feet of fresh sausage casings
Instructions
- Rinse off excess salt from the casing and soak in warm water for 30 minutes.
- Meanwhile, in a large mixing bowl combine ground meat, shallots, garlic, cilantro, red curry paste, soy sauce, brown sugar, and cornstarch until well blended.
- Prepare the sausage stuffer and casings. Stuff your sausage mixture into the casings as directed. Once all the sausage mixture has been used twist the sausage into links and tie off the end of the casing.
- Sausage can be cooked on a grill, in a skillet, or boiled. If not using right away, sausages can be stored for up to three days in the refrigerator or one month in the freezer.
Notes
*Before stuffing the casings, cook a small amount of the sausage mixture to make sure the seasoning is correct. Some curry paste will be more salty than others.
**Use a meat mixture with a ratio of 70% meat and 30% fat, which produces sausages with great consistency and flavors.
**Use a meat mixture with a ratio of 70% meat and 30% fat, which produces sausages with great consistency and flavors.
