The fat can be replaced with 2 tablespoons of oil. However, I believe a little fat enhances the flavours.
Ingredients
| 100 g | Pork, fat |
| 1 kg | Boneless chicken thigh, skinned (Main) |
| 2 | Garlic cloves |
| 1 tsp | Salt |
| 1 | Kaffir lime leaf, finely shredded and chopped |
| 3 Tbsp | Basil, finely chopped |
| 3 Tbsp | Coriander, finely chopped |
| 3 Tbsp | Mint, finely chopped |
| 1 | Long red chilli, seeded and diced |
| 1 to taste | Freshly ground black pepper |
| 1 | Sausage casing |
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Directions
- Cut the chicken and fat into 3cm pieces.
- Place in the freezer for 30 minutes. Mince the meat and fat together. Place in a bowl.
- Chop the garlic, sprinkle with salt then mash to a pulp with the flat blade of a heavy knife.
- Using your hand, combine the meat mixture with the garlic pulp, kaffir lime leaf, herbs, chilli and black pepper. Mix well.
- Return the meat to the mincer and fill the casings according to the instructions. Do not overfill.
- Twist the sausage about every 10cm to make smaller sausages. Refrigerate until ready to cook.
- Barbecue over medium-low heat, turning often.
- Great served with barbecued asparagus and chillies.
