Red Thai Chilli Sausage Meal 1kg — Makes 13kg
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Red Thai Chilli is the most adventurous flavour in the range. It brings the red curry profile — chilli heat carried on aromatics instead of sitting on its own — which makes it a very different sausage from the jalapeño or the chorizo.
Chicken and pork suit it best, the same meats you'd put in a Thai curry. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.
Key features
- Makes around 13kg of finished sausage from one 1kg pack
- Thai red curry flavour with genuine chilli heat
- Aromatic rather than plain hot
- Suits chicken and pork especially well
- Resealable 1kg bag so you can do part batches
- Consistent result without weighing out individual spices
Best uses
- Chicken sausages with a Thai character
- Something different on a BBQ spread
- Sausages served with rice and greens
- Market stalls looking for a point of difference
- Small-scale production
How to use
- Mince 10kg of chicken, pork or beef through a 6–8mm plate
- Add the 1kg of Red Thai Chilli meal
- Add 2kg of iced water
- Mix until the meat turns tacky and starts binding, around 2–3 minutes
- Fill your casings without packing them tight, then twist into links
- Chill thoroughly before cooking, packing or freezing
Storage & handling
- Keep the bag sealed somewhere cool and dry, out of direct sun
- Push the air out before resealing a part-used bag
- Keep your meat below 4°C from mincing through to filling
- Use clean gear so the chilli doesn't carry into your next batch
Specifications
| SKU | 04SM314 |
|---|---|
| Content weight | 1kg pack |
| Vendor | Corona |
| Yield | Approximately 13kg finished sausage per 1kg pack |
| Mixing ratio | 1kg meal : 2kg iced water : 10kg meat & fat |
| Flavour profile | Thai red curry, chilli with aromatics |
| Ideal meats | Chicken, pork or beef |
| Casings | Hog or collagen, 28–32mm |
| Origin | Made in Australia from local and imported ingredients |
| Category | Sausage premix, Thai chilli style |
| Intended users | Home butchers, professional butchers, meat processors |
FAQs
How much sausage does one pack make?
One 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.
How hot is it?
There's real chilli in it, carried on the aromatics that come with a red curry. It's a warming heat instead of a sharp one, but it isn't a mild sausage.
What meat works best?
Chicken and pork, the same meats that suit a Thai curry. Beef works if you want something heavier.
How is it different from the Jalapeño one?
The jalapeño is a green chilli warmth softened by sour cream. This is a red curry character with aromatics behind the heat — a completely different sausage.
Can I do a smaller batch?
Yes, keep the same 1:2:10 proportions. For a small run that's 250g of meal, 500g of iced water and 2.5kg of meat.
Where is the ingredient list?
We're confirming it against the current pack and it will be on this page shortly. If you need the ingredients or allergen details before then, contact us and we'll read them off the bag for you.
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