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A New Chicken Sausage - Page 2

post #21 of 33
Thread Starter 
Quote:
Originally Posted by mds51 View Post
Would you please share the Thai recipe that you mentioned . Thank You for a great post. mds51

Original thread from last August: http://www.smokingmeatforums.com/t/110013/something-different-thai-chicken-sausage-with-pics

 

and a follow-up thread (bigger batch) in September:

 http://www.smokingmeatforums.com/t/111085/thai-chicken-revisited

 

 

Taken from the second thread:

Here's the recipe for 5.5lbs of sausage. I recommend weighing dry ingredients whenever possible to ensure consistent results versus set measurements (i.e. tablespoon of salt). This is particularly important when using cures, spices or salt (1 tbl table salt differs considerably from 1 tbl of kosher salt, for example. but 30g = 30g, no matter what salt is used).

 
Thai Chicken Sausage
 
3.5lbs chicken thighs with skin
1.5 cups salted & roasted peanuts
1 cup Sticky, short-grain rice
3/4 cup Coconut milk
3 Tbs green onions, finely chopped (45g)
1/4 cup Chopped Garlic (36g)
1 cup Chopped Cilantro (35g)
30g Kosher Salt
22g Brown Sugar
6 tsp Hot Chili-garlic sauce ('Rooster'-brand)-add more if HOT is desired
1 Tbs Sesame oil
6g fresh ground black pepper
5.5g Ground Galangal (option: ground ginger)
24mm or 28mm sheep casings
 
Cook & cool rice first.
Bone chicken, reserving all meat, fat AND skin. Chill until partially frozen.
Grind chicken with rice and peanuts through medium plate (4.5mm).
Add salt, coconut milk & green onions to mixture; mix well.
Add remaining ingredients & mix thoroughly until sticky paste is formed.
Stuff into casings; tie off into 4.0" links. Air dry until casing are dry to touch. *Lightly poach in 160°water until the internal temp of 165° is reached. Dry & put in fridge or freezer. These can be quickly re-heated or grilled.
* poaching is an option. You can skip this step & simply refrigerate uncooked links. Cook to proper IT before serving.
post #22 of 33

Kevin,

 

Did you put the 1/3 cup of olive oil from the sun dried tomatoes in the sausage or was it just used to soften the tomatoes?

 

I see it in your ingredients photo, but in the recipe it sort of sounds like it was just used to soak the tomatoes.  Since it was in the ingredients photo, I take it the olive oil made it into the sausage for additional fat since chicken is so lean.  Just wanted to clarify.

 

I'm going to make some up and the wife is insisting not to put any ground bacon or chicken skin (fat) in them (Yep, it's after new years diet time for both of us).  Not sure how they will come out, but I'm thinking of using the olive oil and adding some NFDM to help as a binder and for moisture retention.  I even thought about running some instant rolled oats through the spice grinder and boiling them up to add also after they cool down (in the oatmeal mush phase as additional binder and for some moisture).

 

Looking at a 3 pound run right now.  She bought 5 pounds of ground chicken breast that was marked way down so I already have the meat pre-ground. We used 2 pounds for chicken meatballs last night.  I checked the nutritional label on the meat and it is showing to be about 1.75% fat so it's about as lean as it comes. This is why I asked about the olive oil.

 

I'm also thinking about adding 1/4 cup NFDM and 1/4 cup ground rolled oats hydrated with around 1/3 cup water to your base recipe (quantities adjusted for 3 pounds of course).


Edited by dward51 - 1/19/13 at 2:36pm
post #23 of 33
Thread Starter 
Quote:
Originally Posted by dward51 View Post

Kevin,

 

Did you put the 1/3 cup of olive oil from the sun dried tomatoes in the sausage or was it just used to soften the tomatoes?

 

I see it in your ingredients photo, but in the recipe it sort of sounds like it was just used to soak the tomatoes.  Since it was in the ingredients photo, I take it the olive oil made it into the sausage for additional fat since chicken is so lean.  Just wanted to clarify.

 

I'm going to make some up and the wife is insisting not to put any ground bacon or chicken skin (fat) in them (Yep, it's after new years diet time for both of us).  Not sure how they will come out, but I'm thinking of using the olive oil and adding some NFDM to help as a binder and for moisture retention.  I even thought about running some instant rolled oats through the spice grinder and boiling them up to add also after they cool down (in the oatmeal mush phase as additional binder and for some moisture).

 

Looking at a 3 pound run right now.  She bought 5 pounds of ground chicken breast that was marked way down so I already have the meat pre-ground. We used 2 pounds for chicken meatballs last night.  I checked the nutritional label on the meat and it is showing to be about 1.75% fat so it's about as lean as it comes. This is why I asked about the olive oil.

 

I'm also thinking about adding 1/4 cup NFDM and 1/4 cup ground rolled oats hydrated with around 1/3 cup water to your base recipe (quantities adjusted for 3 pounds of course).

Yep, the olive oil in which the SD tomatoes soaked, goes into the sausage.

Chicken breast is soooooo lean that you'll wind up with a dry, possibly mealy textured, end result unless fat is added. Adding additional oil will help a bit. The NFDM & oats may also help retain some of the moisture, but it will certainly alter the texture. Give it a try & see how it turns out. Fat content is so critical for flavor, texture and mouth-feel. The challenge comes from, when removing a substantial amount of fat from mix, playing with additional elements until one makes the results mimic fat or, at the very least, palatable.

 

Or you can simply add the chicken fat & make smaller links....biggrin.gif

 

Kevin

post #24 of 33

 Just made this (actually made 5x recipes this weekend).  Awesome sausage, better then the similar one in Charcuterie.  I'll have to try smoking some of them this week.

post #25 of 33
Thread Starter 
Quote:
Originally Posted by JNorth View Post

 Just made this (actually made 5x recipes this weekend).  Awesome sausage, better then the similar one in Charcuterie.  I'll have to try smoking some of them this week.

Excellent! It's still one of our family favorites!

 

If you decide to smoke them, be sure to HOT smoke (over 190°F) as there's no CURE in the original recipe.

 

Kevin

post #26 of 33
Quote:
Originally Posted by JNorth View Post

 Just made this (actually made 5x recipes this weekend).  Awesome sausage, better then the similar one in Charcuterie.  I'll have to try smoking some of them this week.

 

x2

 

I've also made both, and greatly prefer Kevin's recipe.  Thanks Kevin, for sharing such a great recipe.

 

Hope VBS is going well for you and that you are having a great summer!

Clarissa

post #27 of 33

I made these last weekend, they were a huge hit. Gone before I could have more than one. These will be made again at my house.

 

Thank you very much for sharing.

post #28 of 33

Those look really good.  Could you substitute dried basil?  If so would you add more or less?  My wife would like the chicken sausages.

post #29 of 33
Thread Starter 

Yes, dried basil can be substituted for fresh, but only use about 1/4 or less of the fresh amount. Dried basil can become bitter if too much is used. 

 

Kevin

post #30 of 33

:drool:

Awesome !

post #31 of 33

Those sound great, I will have to try them once I get setup.  

thanks  Thumbs Up 

post #32 of 33
Yum, I will be trying this one. I think I will use my smoked tomatoes.
post #33 of 33


Great recipe that i made today!
I substituted roasted garlic for fresh and left out allspice as i didn't have any ground. And I used kraft parmesan/romano cheese blend.
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