Lemongrass and Raisin Chicken Sausage with California Raisin Relish

Submitted by: Alex Ong

Worlds of Flavor's Friday night recipe was a favorite. The raisin relish was sweet, sour and had a great texture - perfect with the sausage!




    • 10 pounds skinless, boneless chicken thigh meat, ground fine
    • 5 shallots, minced
    • 5 tablespoons finely minced lemongrass
    • 20 Kaffir lime leaves, minced
    • 3/4 cup fish sauce*
    • 6 tablespoons Sriracha chili sauce*
    • 6 tablespoons minced fresh gingerroot
    • 6 tablespoons minced garlic
    • 3 tablespoons granulated sugar
    • 3 tablespoons kosher salt
    • 3 cups freshly chopped green onions
    • 3 cups California raisins, plumped* and minced
    • 8 ounce sheep casing

    California Raisin Relish

    • 2 California natural raisins, plumped*
    • 2 California golden raisins, plumped*
    • 6 jÍcama, diced small
    • 2 red onion, diced small
    • 1/2 minced fresh gingerroot
    • 1/2 minced garlic
    • 1/4 sambal oelek chili sauce*
    • 2 granulated sugar
    • 2 lime juice
    • 2 kosher salt
    • 20 Kaffir lime leaves, minced
    • 1 chopped roasted peanuts



    Thoroughly mix all ingredients, except casing, together and let stand in refrigerator overnight. Rinse casings several times in fresh cold water, changing water 4 or 5 times, and soak in water to cover in refrigerator overnight. Drain and stuff meat mixture into casings and divide into sausages. Poach in boiling salted water for 15 to 20 minutes, and shock in ice waterbath for 10 mintues; drain and keep refrigerated until ready to serve.
    Then, grill sausages, over medium heat, until heated through and evenly browned. Slice and serve with California Raisin Relish spooned along side.

    California Raisin Relish

    In 1-gallon container, combine raisins, jicama, onions, ginger and garlic; mix together well. Then, measure sambal oelek, sugar, lime juice and salt into small mixing bowl and stir until sugar is completely dissolved; pour over relish; mix well and chill for at least 1 hour. Just before serving, stir in minced mint leaves and chopped peanuts.


    1. Fish sauce, Sriracha chili sauce, and sambal oelek are available from suppliers of Asian foods.

    2. To plump raisins: Measure raisins into bowl and add warm water to cover; let stand at least 15 to 20 minutes until plump; or Measure raisins into saucepan; add water to cover. Heat and simmer until liquid is all absorbed; set aside to cool.

    Nutrition Facts Per Serving

    Calories 440 (17% from fat); Total Fat 9g (sat 2g, mono 3g, poly 2g, trans 0g ); Cholesterol 130mg; Protein 35g; Carbohydrate 57g; (Dietary Fiber 4g; Sugars 43g; ); Iron 4mg; Sodium 1630mg; Calcium 74mg; Potassium 923mg

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