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.



  • 10 Pounds skinless, boneless chicken thigh meat, ground fine
  • 5 shallots, minced
  • 5 Tablespoons finely minced lemongrass
  • 20 Kaffir lime leaves, minced
  • 3 Cups 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 Ounces 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 minced fresh gingerroot
  • 1 minced garlic
  • 1 sambal oelek chili sauce*
  • 2 granulated sugar
  • 2 lime juice
  • 2 kosher salt
  • 20 Kaffir lime leaves, minced
  • 1 chopped roasted peanuts

Nutrition Facts Per Serving

Calories 440 (Calories from Fat 17%); Total Fat 9 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 130; Sodium 1630; Potassium 923; Total Carbohydrate 57; Dietary Fiber 4; Sugars 43; Protein 35; Calcium 74; Iron 4;

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