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Chicken Mango Jalopeno Sausage revisited with recipe - Page 2

post #21 of 38

Great looking sausage Gary! With all the fresh chicken sausage I've been seeing on various sites lately  I might have to have a go at yours. Thanks for the recipe

post #22 of 38

Ohhhh... That looks tasty, Scarby!!

 

Question: Where the holy heck does a Midwesterner like me find dried mango??

post #23 of 38
Thread Starter 
Quote:
Originally Posted by Princess View Post

Ohhhh... That looks tasty, Scarby!!

 

Question: Where the holy heck does a Midwesterner like me find dried mango??


If you cant find it in the dried fruit aisle of your grocer let me know and I will ship you some 

 

post #24 of 38
Quote:
Originally Posted by Scarbelly View Post




If you cant find it in the dried fruit aisle of your grocer let me know and I will ship you some 

 


Doe's that go for me too?
 

 

post #25 of 38

Man O Man it is a great idea i will tray it. my wife loves chicken Sausage 

Thanks for sharing

post #26 of 38

have you tried it with fresh mango?  Asian markets around here always have the fresh mango.

post #27 of 38
Thread Starter 

The fresh mango might create too much moisture for the sausage. I love fresh mango but with the other fresh items I think it would be too moist

post #28 of 38
Quote:
Originally Posted by Scarbelly View Post

The fresh mango might create too much moisture for the sausage. I love fresh mango but with the other fresh items I think it would be too moist



Thanks Scarbelly, i was wondering about the moisture. sometimes the dried mango has alot of sugar, which i was trying to avoid w/ the Chicken sausage!

post #29 of 38
Thread Starter 
Quote:
Originally Posted by SmokinJoeB View Post





Thanks Scarbelly, i was wondering about the moisture. sometimes the dried mango has alot of sugar, which i was trying to avoid w/ the Chicken sausage!


So take a 1# and give it a try. I would love to hear that it worked for you. I Love fresh mangp 

 

post #30 of 38

Hi

 

I am gearing up to make a run of these yummies, but when I went shopping for Mago I found sweeted and unsweetenedm sulfated and unsulfated in dried frm, as well as the frozen mago.  Can you be more specific on which you used, and at this point would you make any changes to the quantity,  2.5oz for six lbs seems small to me. 

 

Also how would you rate the moisture content.  I generaly find chicken sausage on the dry side, and wondering if you have any suggestions or commnts to keep these juicy

 

Thanks

 

The Big Z

post #31 of 38
Thread Starter 

I just checked the bag - Mariani Premium Mango 

 

To help with the moisture I keep a little of the fat and only use chicken thighs or legs 

Good luck and let us know how you like them 

post #32 of 38

Thanks for the quick reply

 

These are a sweeted mango.

 

I am using about 10lbs of thighs and left all the fat in, but no skin (bought them skinless and boneless).

 

Are you happy with the quantity, or could you see adding in some more?

 

The Big Z

post #33 of 38
Thread Starter 

We have made them using this recipe for a couple of years and love to grill them as patties almost as much as in casings

post #34 of 38

Greetings Scar, Have you ever used fresh mangos in your recipe? If so how much would you use instead of the required dried mango? Thanks in advance.

post #35 of 38

Dang Scarbelly, these sausages sound and look great! drool.gif Another recipe added to the list. biggrin.gif

post #36 of 38

I have used fresh mango and the moisture is a little bit of an issue. after slicing the mango I use paper towel to get some of the moisture out.

post #37 of 38
Quote:
Originally Posted by TheBigZ View Post

Hi

 

I am gearing up to make a run of these yummies, but when I went shopping for Mago I found sweeted and unsweetenedm sulfated and unsulfated in dried frm, as well as the frozen mago.  Can you be more specific on which you used, and at this point would you make any changes to the quantity,  2.5oz for six lbs seems small to me. 

 

Also how would you rate the moisture content.  I generaly find chicken sausage on the dry side, and wondering if you have any suggestions or commnts to keep these juicy

 

Thanks

 

The Big Z

Big Z-

 

Sulfites are used as a food preservative or enhancer. If you had a bag of dried, unsweeted/unsulfated mangos, you would have the fruit in it's pure dried state-same if you bought mangos, sliced them and placed the slices in a food dehydator.

 

Sometimes in the processesing a sweetener is added to boost the mouth appeal of the dried fruit.

post #38 of 38
Thread Starter 

Since several folks have asked about the mango's here is what I use. They carry it at Albertsons

 

TROPICAL FRUIT

Ingredients

Dried Thailand Mango with Juice, Sugar, and Citric Acid. Sulphur Dioxide added as a preservative.

Allergen Information:

This product is packed on equipment that also packages products that contain milk, soy, wheat and tree nuts.

Mango

 
• 4 oz. bag
$2.99
• 12-Pack (12 x 4 oz. bag)
$2.49 per bag - SAVE $6.00!
$29.88

Just the mention of mangoes summons thoughts of warm oceans, sunny skies and palms trees waving in the breeze. Your tastebuds react with the remembrance of a wonderfully luscious, tangy treat with a velvety smooth texture. Now you can enjoy the exotically delicious flavor and texture of a fresh Thailand mango, simply by opening a bag of Mariani Premium Mango. We take fruit that has been ripened to perfection; slice and dry it and the result is a wonderfully natural, nutritional snack.

Our sweet Mango can be eaten directly from the bag or diced and added to your favorite muffin, cookie or cake mix. For a delicious dessert treat, dice a few mango slices and serve on ice cream or sherbet. You might want to coat a few slices with chocolate as an ending to a special meal.

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