Asian Sausages With Coconut & Shiitake Mushrooms

It’s not news that I love sausage.  Even if you just started reading, i’m pretty sure I mentioned it once or twice.  I have been trying to work on the art of Charcutrie recently.  It only makes sense to be able to create something I love so dearly.  I pulled out my Sausage Bible (yes, real book) and started looking for something unique to make.  I live off of sausage, I needed a different flavor for once.  Also since my recent blog fascination I’ve been packing on some pounds making these recipes, so a chicken sausage was preferred.  I came across this recipe for Asian Sausages in a Coconut & Shiitake Mushroom Sauce.  It had a few varieties of sausage that could be used to make this dish.  I chose a sausage that was filled with your cliche ingredients – ginger, sesame oil, fish sauce, I had to keep it simple to start. I changed up some of the ingredients, but I stayed true for the most part.

Asian Chicken Sausage

  • 3 lbs of Chicken Thighs, skin on, deboned
  • 4 shallots, finely chopped
  • 4-5 cloves of garlic, finely chopped
  • 1 small bunch of cilantro, finely chopped
  • 2 tablespoons fresh ginger, grated
  • 2-3 Jalapenos, finely chopped
  • 1/3 cup Panko crumbs
  • 4 tablespoons fish sauce
  • 1/4 cup cooking sherry
  • Red Pepper Flakes (as desired for your hotness gauge)
  • Sea Salt
  • Sesame Oil (For sauteing)

I used chicken thighs because they are the fattier portion of a chicken, and they just tend to be far more tender and moist (I hate that word, but my internal thesaurus isn’t working this late).  The skin must be kept on to avoid having a dry sausage.  Put cut up chicken thighs into the freezer for about 30 minutes to firm up before grinding.  In the mean time, saute shallots, garlic, ginger, jalapenos in sesame oil until shallots are translucent.   Set aside to cool, and get your grinder ready.  I first ground my thighs on the bigger grind plate 2 times through.  After that, add your sauteed veg, sea salt, panko crumbs, red pepper flakes, fish sauce, and sherry.  Switch out to the smallest grind plate and send through two times.  At this point, fry up a small patty to assure you are happy with the seasonings.  I did add dry ginger at this point just because I wanted that ingredient to shine, but add whatever you like.  When you adjust your ingredients to what you are happy with, send through one more time.

Depending on what you want to do with your sausage, you can either leave it in bulk to crumble in a dish, or stuff them.  I stuffed mine because I had a particular dish I was making it for.  I used hog casings since that is all that is available to me easily at the grocery store.  I let them soak for about an hour being using, and rinsed each one before use.  I use my kitchen aid for sausage stuffing, getting pretty good at it too!  I made small sausages, only about 3 1/2-4 inches long.  I had a vision for how I wanted my dish to look,  I didn’t want this huge sausage consuming my plate.  Plus they were pretty darn cute.  After stuffing, I set them on platter to dry overnight in the fridge.  If you have the ability to hang them, that would be the best option.  I was at my boyfriend’s house making this dish, my sausage fridge is at my house.  Yes, I do indeed have a fridge dedicated to sausage hanging, i’m not obsessed at all.

Asian Sausages with Coconut Milk & Shiitake Mushrooms

  • 2 lbs prepared sausages
  • 2 cups of coconut milk
  • 1 small bunch of scallions, white part only
  • 1/2 lb shiitake mushrooms, sliced
  • 3 tablespoons ginger, grated
  • 2 tablespoons cilantro, chopped
  • 3 cloves chopped garlic
  • 1 jalapeno, chopped
  • 1 cup macadamia nuts, chopped
  • 2-3 tablespoons Chinese chile paste
  • 2 teaspoons red pepper flakes
  • Sea salt, as needed
  • Sesame oil for sauteing
  • Vegetable oil for sauteing
  • Fish sauce, to taste
  • Sherry Cooking Wine, 1/4 cup
  • Cornstarch + water, as needed
  • Scallions, Green tops chopped for garnish

Fry up sausages in a deep skillet, I used half sesame oil, half vegetable oil for frying.  Cook until browned on both sides, but not fully cooked in the middle.  Remove sausages and set aside, add ginger, scallions, jalapenos, garlic, mushrooms, and saute until tender.  Add coconut milk, fish sauce, sherry wine, chile paste, macadamia nuts.  Bring to a boil, add sausages.  When it begins to simmer, reduce to low heat and cover for 25 minutes.  Check your sauce for seasonings, add more if needed.  If you feel its too bland or only one ”layer” of flavor, add more sherry.  Add sea salt and pepper flakes to desired flavor.  Don’t be intimidated by the ”spicy” ingredients in this dish.  I am not brave when it comes to spicy food, and this dish was very mild.  If your sauce isn’t thick enough, remove sausages and mix in cornstarch and water to desired consistency.  Serve sausages over the mushroom sauce and garnish with macadamia nuts, scallions, and red pepper flakes.  This dish would be incredible over soba noodles or rice.