New Chicken Sausage Recipe

[Kevin P]

I picked up something like 20 lbs of boned chicken thighs at the local market (89¢ a pound!). So now its time for some chicken sausage! The boys aren't crazy about chicken thighs (nor am I), so making sausage with the chicken is a good deal.

I'll be making a small batch of the Thai-style chicken sausage I've made several times before (Here's a link to the Thai-Sausage:http://www.thesmokering.com/forum/viewtopic.php?t=54286), but I wanted to try something NEW as well. I read several chicken recipes and decided to create a version with some of the 'Italian' ingredients I had on hand. so here's my go at...

"Chicken Sausage with Sun-Dried Tomatoes, Basil & Parmesan Cheese"

First the ingredients: I took the sun-dried tomatoes and soaked/marinated them for about 3 days in a good italian olive oil. The oil will pick up an orange hue & some of the 'tang' from the tomatoes. The tomatoes soften nicely.

Heres all the stuff:


Oh, and the chicken....
I ground up about 8.5 pound of the thighs; half of them had skin so in went the skin as well...


I separated the ground chicken into two bowls and added the ingredients to each. Hand-mixed both until a sticky paste formed.

For the Thai-style sausage, I'm using 22mm natural sheep casings; for the other: 32mm pork casings.

All stuffed & ready to go:


Nice color on the NEW sausages...


I warmed up the poacher as I prefer to pre-cook all my chicken sausage. 165° and into the bath goes the larger links. These will cook for about 25 minutes until an IT of 165° is reached.


The Thai-style sausages took about 15 minutes due to the smaller diameter.


SAMPLE time for the NEW sausage:
A nicely-spiced, juicy, flavorful chicken sausage.
These would go great with pasta & good marinara sauce. Garlicky, with an nice herbal basil flavor and the tang of the SD tomatoes is terrific! The nutmeg & allspice really compliment the basil. I'm quite happy with these! My wife likes them better than the Thai-style—which used to be her favorite.

Here's a slice shot:


The overall color should or would be a bit darker when these are grilled or browned in a pan. As they are pictured, they've only been lightly poached.
A very tasty sausage, none-the-less!

If you're interested in trying these, here's the recipe I used:

Chicken Sausage
with Basil, Cheese & Sun-Dried tomatoes
Makes 5 pounds

4.75 lbs Chicken thighs & skins (2150 g)
1/2 cup fresh garlic, finely-chopped (60g)
2/3 cup fresh basil, chopped (40g)
4 tsp Kosher salt (30g)
1 Tbl Black pepper (7.2g)
1 tsp Nutmeg (2.2g)
1/2 tsp Allspice (1.0g)
2/3 cup sun-dried tomatoes, chopped (90g)**
2/3 cup Parmesan cheese, shredded (55g)
1/3 cup olive oil**
** soak sun-dried tomatoes in the olive oil for 2-3 days, room temp. Chop tomatoes into small pieces before mixing into meat
32mm hog casings

Partially freeze then grind the chicken with skins through a medium plate.
Mix all ingredients into the ground chicken & mix well until it forms a sticky paste.
Fry a sample to adjust seasoning, if necessary. Stuff into casings; 5-inch length.
Grill, fry or poach for later use.

Enjoy!

Kevin

[Griffin]

Wow!! Those look amazing, Kevin. I'm running low on sausage and need to make a some more. You have inspired me.
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[Awning Guy]

Another job well done. I will be trying this one as well. My stuffer will be done by this weekend, It has been delayed due to work. My wife will dig this one.
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