This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Process the chicken thigh meat in a food processor until it is coarse ground mince. Transfer to a bowl along with the pork sausage meat.
2.In the same processor (no need to wash it), make a chunky paste with the remaining ingredients, except the cooking oil. Mix the paste with the meat, working it in thoroughly with your hands. It may be sloppy at first, but as you work it with your hands, it will firm up. Leave to rest for 30 minutes or overnight.
3.When ready to cook, heat the oil in a frying pan. Pinch out a small handful of the mince and with wet hands, roll into a long, thin sausage shape. Transfer to an oiled, medium-hot pan and repeat with remaining mixture.
4.Serve with rice noodles dressed with plenty of fresh coriander, lime juice, peanuts and chilli.
Note
- Makes 8 – 10 long, thin sausages. – If you can let each sausage burn, just a little, you will be rewarded with a wonderful smoky flavour.