Thai Chicken and Turkey Sausage
rec.food.preserving/Ramone (1997)

1 3/4 lbs. boned chicken thighs with skin
1 3/4 lbs. boned turkey thighs with skin
1 Tbsp. green curry paste
1 bunch cilantro
3 Tbsp. fresh basil
3 Tbsp. fresh mint
1 1/2 Tbsp. chopped garlic
1 1/2 Tbsp. grated ginger
1/4 cup Tiparos fish sauce
1 Tbsp. Kosher salt
1 tsp. crushed red pepper
1 Tbsp. ground black pepper
1 tsp. cayenne pepper

Grind the meat coarsely, then mix in the rest of the ingredients with your hands. Make a small patty and fry it to taste and correct the seasonings for the rest of the batch.

Any combination of the two meats can be used, from all turkey to all chicken, but the 50-50 blend is quite nice. This sausage can either be used loose or stuffed in hog casings. Freezes well, will keep for about 3 days fresh, assuming the chicken and turkey were fresh to begin with.