As my daughter’s first birthday approached it was time for me to do one of my favorite things – plan a party menu. In the “every kid is different” department our little girl couldn’t be more different than our son in that she willingly eats meat, especially sausage.

For the longest time we just could not get any momentum started with solids, as she resisted our every attempt to feed her. If it came pureed on a spoon, she didn’t want it. However, when she was barely nine months old she attentively watched my wife eat a bratwurst for lunch one day. Figuring she had nothing to lose, my wife started breaking off tiny bite sized pieces that our daughter eagerly snapped up.

This break through came as a huge relief for us since we were flummoxed as what we should try to feed her next. It also provided inspiration for what I should make for her birthday party.

For whatever reason I wanted to do something with chicken and cilantro. My wife added coconut and lemongrass during our conversation as to what I should do. From there I consulted the sausage bible, Bruce Aidells’ Complete Sausage Cookbook, and modified his recipe for Thai Chicken and Turkey Sausage.

My test batch turned out great, but my biggest fear was that the different fresh flavors would get lost if I put them on a roll. So, I decided to keep things fresh by casing them in 3 1/2 inch links and serving them rolled up in butter lettuce with somen noodles dressed in toasted sesame oil, a pickled daikon and carrot slaw and topped with a homemade peanut sauce.

As good as these were, I knew with the sriracha and green curry they wouldn’t necessarily be the choice for the whole crowd, especially the guest of honor. So, I decided to make a second sausage with a more Italian flair.

Again, after consulting Bruce Aidells’ book, I devised a roasted tomato and fennel chicken sausage with balsamic marinated roasted tomatoes, roasted fennel, fresh parley, macerated shallots and grated Parmesan reggiano. I served these with a spinach and arugula salad, grilled focaccia, an arugula and walnut pesto and made some bruschetta available for those that wanted a little extra tomato flavor.

The day before the party I made seven pounds of the Thai chicken sausage and fourteen pounds of the roasted tomato and fennel. Not because we had that many people coming, but because I had a lot chicken I needed to put to use and I don’t know how to make small batches of sausage.

Both came out great, but I am very partial to the Thai chicken sausage, as it hit all the flavors I had originally envisioned.

Thai Chicken Sausage

adapted from Bruce Aidells’ Complete Sausage Cookbook

Software

• 3 1/2 pounds of boneless, skinless chicken thighs
• 1 cup cilantro, finely chopped
• 3 tablespoons basil, finely chopped
• 3 tablespoons lemongrass, finely chopped (remove ends and first two layers before chopping)
• 1/8 cup fish sauce
• 1/8 coconut milk
• 1 1/2 tablespoons garlic, finely minced
• 1 1/2 tablespoons ginger, finely minced
• 1 tablespoon green curry paste
• 1 tablespoon kosher salt
• 1 tablespoon ground white pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon sriracha sauce

Assemblage

1. Chop the chicken thighs into 1 to 2″ cubes, then grind using a coarse plate and refrigerate for about 30 minutes
2. Combine all dry ingredients, then combine all wet ingredients and set aside until chicken is chilled
3. When the chicken is ready fold all ingredients in and stir until completely incorporated, return mixture to the refrigerator for about 30 minutes
4. You can package the sausage in your casing of choice (I used 32-35mm hog casings) or form them into patties

Roasted Tomato and Fennel Chicken Sausage

Software

• 3 1/2 pounds of boneless, skinless chicken thighs
• 1 cup diced roasted roma tomatoes marinated in balsamic vinegar (about 1/2 cup, discard vinegar prior to mixing)
• 1/2 cup diced roasted fennel
• 1/2 cup Parmesan reggiano cheese, finely grated
• 1 tablespoon flat leaf (aka Italian) parsley, finely chopped
• 2 tablespoons garlic, finely minced
• 2 tablespoons shallots, finely minced and macerated in lemon juice (discard juice prior to mixing)
• 1/4 cup white wine
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground black pepper

Assemblage

Assembly is the same as the Thai chicken sausage.