Thai chicken sausage with Red Nahm Jim

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We made some Thai chicken sausage on Wednesday with chicken thigh, salt, pepper, Thai basil, mint cilantro, garlic, ginger, and lime zest and dehydrated sriracha dust from fermented sriracha mash. We were able to taste a patty before we cased them up and were pretty excited about the possibilities. We cooked these sous vide at 167 for an hour then charred them up on the BGE. 

We served this with Red Nahm Jim (fish sauce, Thai chilis, palm sugar, lime juice) over rice. 

These were delicious and the Nahm Jim May be my favorite condiment on the planet right now. 

Linked up: 

Red Nahm Jim:

Out of the sous vide and into the fire:

All charred up and ready to go:

Plated up with rice, cucumber, and Nahm Jim:

Battleborn

That looks amazing! Give me all of that.

Mattman3969

Totally Legit for a mullet sporting egger. 😜

lkapigian

Bravo !

20stone

I’m starting the car

TideEggHead

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Mattman3969 said:

Totally Legit for a mullet sporting egger. 😜

Had a little maintenance done on the Kentucky waterfall this afternoon  She’s tamed up a little but she’s still a beaut. I’m digging it. 

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20stone said:

I’m starting the car

I only did this to have leverage to swap for my share of Caliking’s tandoriwurst. 

JohnInCarolina

That looks incredible.  

lousubcap

Mad skills right there.  I would crush that.  Dang!

SciAggie

That looks crazy good. I think it’s cool to watch how your skills in different areas come together over time in new dishes. 

smbishop

WOW, now I want to learn how to make sausage.  The flavor profile sounds amazing!

Dawgtired

Did you create your own recipe? Care to share?

Dawgtired

The sauce in particular

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Dawgtired said:

The sauce in particular

We did make up the sausage from scratch. The nahm
jim is ours too but based on other recipes we have tried and one of our favorite restaurants. It took a few years to get dialed in but it’s now as good as any we have had. We use the fancy barrel aged fish sauce and that makes a huge difference. I'll post the recipe once I have it all written down. 

Dawgtired

Thanks...look forward to trying your recipe

caliking

Winner winner chicken sausage dinner! Those look and sound awesome. I've had Thai sausage on my mind for a while too. 

What grind settings did you use for these?  Never had great chicken sausage, but that's probably because I never had really great chicken sausage. 

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caliking said:

Winner winner chicken sausage dinner! Those look and sound awesome. I've had Thai sausage on my mind for a while too. 

What grind settings did you use for these?  Never had great chicken sausage, but that's probably because I never had really great chicken sausage. 

It was the small die on Jones Lem #12 grinder. Not sure what that is. We used 100% thigh with no added fat and it bound up great. We also used Non-Fat Dry Mil on recommendation of @lkapigian it ended up being more hot dog like in texture rather than bratwurst like. Not sure if that's from the chicken, or the binder but they were awesome.  Reminded me a lot of the Thai Green Curry Chicken Sausage at Loro (except our Nahm Jim is better).

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smbishop said:

WOW, now I want to learn how to make sausage.  The flavor profile sounds amazing!

it was really good. I'll write it all down when I have time to get it all in once place. That was a fun way to use all the sausage gear and we made it all up on the fly. That was pretty fun too.

lkapigian

The Cen-Tex Smoker said:

caliking said:

Winner winner chicken sausage dinner! Those look and sound awesome. I've had Thai sausage on my mind for a while too. 

What grind settings did you use for these?  Never had great chicken sausage, but that's probably because I never had really great chicken sausage. 

It was the small die on Jones Lem #12 grinder. Not sure what that is. We used 100% thigh with no added fat and it bound up great. We also used Non-Fat Dry Mil on recommendation of @lkapigian it ended up being more hot dog like in texture rather than bratwurst like. Not sure if that's from the chicken, or the binder but they were awesome.  Reminded me a lot of the Thai Green Curry Chicken Sausage at Loro (except our Nahm Jim is better).

The #12 small die that comes with the grinder is 4.5 MM, I got the 6 mm for small grind stuff, the 4.5 is a big jump from the 10 for an not to course not to fine 

caliking

The Cen-Tex Smoker said:

smbishop said:

WOW, now I want to learn how to make sausage.  The flavor profile sounds amazing!

it was really good. I'll write it all down when I have time to get it all in once place. That was a fun way to use all the sausage gear and we made it all up on the fly. That was pretty fun too.

You don’t say...

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lkapigian said:

The Cen-Tex Smoker said:

caliking said:

Winner winner chicken sausage dinner! Those look and sound awesome. I've had Thai sausage on my mind for a while too. 

What grind settings did you use for these?  Never had great chicken sausage, but that's probably because I never had really great chicken sausage. 

It was the small die on Jones Lem #12 grinder. Not sure what that is. We used 100% thigh with no added fat and it bound up great. We also used Non-Fat Dry Mil on recommendation of @lkapigian it ended up being more hot dog like in texture rather than bratwurst like. Not sure if that's from the chicken, or the binder but they were awesome.  Reminded me a lot of the Thai Green Curry Chicken Sausage at Loro (except our Nahm Jim is better).

The #12 small die that comes with the grinder is 4.5 MM, I got the 6 mm for small grind stuff, the 4.5 is a big jump from the 10 for an not to course not to fine 

Cool. I’ll grab one. 

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Red Nahm Jim recipe. 

Finely chop:

-1 clove garlic

-2 seeded Fresno chili 

-1/2 bunch cilantro stems (= to Fresno)

1/2 cup lime juice (4 juicy limes)

1/3 cup fish sauce

1/4 cup Sugar 

Stir vigorously to melt sugar and give it 30 min for flavors to blend

lkapigian

The Cen-Tex Smoker said:

Red Nahm Jim recipe. 

Finely chop:

-1 clove garlic

-2 seeded Fresno chili 

-1/2 bunch cilantro stems (= to Fresno)

1/2 cup lime juice (4 juicy limes)

1/3 cup fish sauce

1/4 cup Sugar 

Stir vigorously to melt sugar and give it 30 min for flavors to blend

Thanks my friend 

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lkapigian said:

The Cen-Tex Smoker said:

Red Nahm Jim recipe. 

Finely chop:

-1 clove garlic

-2 seeded Fresno chili 

-1/2 bunch cilantro stems (= to Fresno)

1/2 cup lime juice (4 juicy limes)

1/3 cup fish sauce

1/4 cup Sugar 

Stir vigorously to melt sugar and give it 30 min for flavors to blend

Thanks my friend 

Just FYI- the Thai recipe calls for cilantro root or stems if you don’t have root. We used store bought so it didn’t have roots. If you have a garden with cilantro, throw some root in there. 

Canugghead

The Cen-Tex Smoker said:

Red Nahm Jim recipe. 

Finely chop:

-1 clove garlic

-2 seeded Fresno chili 

-1/2 bunch cilantro stems (= to Fresno)

1/2 cup lime juice (4 juicy limes)

1/3 cup fish sauce

1/4 cup Sugar 

Stir vigorously to melt sugar and give it 30 min for flavors to blend

Thanks for posting.  Going from Three Crabs to Red Boat was a big improvement for me, must resist the barrel aged fish sauce 

btw, not sure if it was mentioned elsewhere, what quantity of chicken is the recipe for? 

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Canugghead said:

The Cen-Tex Smoker said:

Red Nahm Jim recipe. 

Finely chop:

-1 clove garlic

-2 seeded Fresno chili 

-1/2 bunch cilantro stems (= to Fresno)

1/2 cup lime juice (4 juicy limes)

1/3 cup fish sauce

1/4 cup Sugar 

Stir vigorously to melt sugar and give it 30 min for flavors to blend

Thanks for posting.  Going from Three Crabs to Red Boat was a big improvement for me, must resist the barrel aged fish sauce 

btw, not sure if it was mentioned elsewhere, what quantity of chicken is the recipe for? 

The sausage recipe is separate from the Nahm JIm. This sauce is awesome in everything. 

Canugghead

To say I feel dumb is an understatement

kl8ton

I have no words. . .  

loco_engr

The Cen-Tex Smoker said:

Red Nahm Jim recipe. 

Finely chop:

-1 clove garlic

-2 seeded Fresno chili 

-1/2 bunch cilantro stems (= to Fresno)

1/2 cup lime juice (4 juicy limes)

1/3 cup fish sauce

1/4 cup Sugar 

Stir vigorously to melt sugar and give it 30 min for flavors to blend

Thanks for the recipe
since I can't get Fresno chilis in this 1 horse town
I'll try subbing jalapeños 

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loco_engr said:

The Cen-Tex Smoker said:

Red Nahm Jim recipe. 

Finely chop:

-1 clove garlic

-2 seeded Fresno chili 

-1/2 bunch cilantro stems (= to Fresno)

1/2 cup lime juice (4 juicy limes)

1/3 cup fish sauce

1/4 cup Sugar 

Stir vigorously to melt sugar and give it 30 min for flavors to blend

Thanks for the recipe
since I can't get Fresno chilis in this 1 horse town
I'll try subbing jalapeños 

yep- serranos are very similar to the Thai Birdseye chilis that are normally used in this recipe. Any hot chili will work.