Vietnamese Chicken Sausage (Cha lua ga)

Ingredients:
3 lbs chicken legs, turkey breasts skinless, boneless
Liquid marinade
10 tbs water
4 tbs fish sauce
1 tsp salt
1 tsp black pepper
1 tsp mushroom seasoning
1 tbs baking powder
3 tbs sugar
6 tbs cornstarch
Wrapping
Banana leaf
Plastic wrap
Aluminum foil
Kitchen twine

Directions:
Mix the marinade very well.
Cut chicken and turkey into small cubes and pour the marinade on top. Mix thoroughly and cover. Let marinate overnight.

In the morning, prepare the wrapping. Each sausage needs equal-size pieces (10" x10") of banana leaf. plastic wrap, and aluminum foil.
In a food processor, grind the marinade mixture into paste and freeze it for 20 minutes.

 Repeat the process three or four times until the sausage looks smooth and silky. Divide the meat paste into 4 equal portions.
Assembling the sausage:
On a countertop, lay the banana leaf piece.

Add a portion of meat paste.

Roll up as a log and seal both ends.

 Enclose the sausage in plastic wrap.

Repeat the same with aluminum foil.

 Use the kitchen twine to tie the sausage at equal intervals (several inches apart).

 Take a long wooden skewer and make several holes around the sausage for the steam to escape while steaming. Repeat the same procedure until finished wrapping sausages.
In a large steamer over high heat, place sausages into the steamer and steam for 30 minutes.