I suppose I should mention this isn’t traditional. I put my own spin on it!
Spicy Chicken Sausage in Thai Coconut Sauce
- 3 bell peppers of any color (I bought the tricolor bag)
- 1 onion
- 1.5 pounds of spicy jalapeno chicken sausage (the maple would be good too)
- 2 cans of coconut milk
- 1 tablespoon of lime juice
- 2 tablespoons of peanut butter
- 4 tablespoons of fish sauce
- 1 teaspoon of ground ginger
- 1/2 tablespoon of minced garlic
- 1 teaspoon of red curry powder
- 1 tablespoon of sriracha
- 1/2 tablespoon of turmeric
- 1 tablespoon of green curry sauce
- 1/2 bag of Thai rice noodles (I bought the fat kind that looks like alfredo) OR rice
Cut up the onion and bell peppers. Sautee for 5-10 minutes.
In another pan, brown the chicken sausage.
Add the sausage, onion, and peppers to one pan (doesn’t matter which).
Add all your other ingredients. Cook for about 10-15 minutes over medium heat, stirring frequently. This should reduce the sauce.
Serve over rice or noodles.
We started making chicken sausage 3 years ago, and it’s really taken off (thanks to you guys!). We have 5 flavors (red wine & garlic, honey chipotle, maple, buffalo wing, and cajun), but I think my favorite is the maple! Our chicken sausage is simply made with natural pork casing, ground boneless-skinless breasts and thighs, and seasoning. That’s it. It’s easy to cook but can be dry if overcooked.
Chicken Sausage (cooking instructions)
Heat your skillet. Add a tablespoon of oil (I use olive oil, but you could use any kind or even butter). Make sure your skillet is hot before you add the sausage. Brown for 3 minutes on one side (medium heat), then flip. Brown for another 3 minutes. Add enough water to just cover the bottom of the pain, and cover. Cook 7 minutes. Flip, and cook another 7 minutes. You’ll know it’s fully cooked when the juices run clear.
Let it rest for at least 5 minutes before you cut into it. If you cut into too soon, the juice runs out, and it’ll be dry. You can also bake your chicken sausage, but I think it tastes better cooked in a cast iron skillet on the stove top.