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A New Chicken Sausage

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mds51 said:
Would you please share the Thai recipe that you mentioned . Thank You for a great post. mds51
Click to expand...
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.
 
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).
 
Last edited:
dward51 said:
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).
Click to expand...
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
 
 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.
 
JNorth said:
 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.
Click to expand...
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
 
JNorth said:
 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.
Click to expand...
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
 
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
 
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