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Help, Cilantro Chicken Sausage

post #1 of 8
Thread Starter 
Hey guys I need some help from you to make up a recipe. We got three bunches of cilantro form bountiful baskets this week and I got to thinking how I could use it in a fresh sausage.

My initial thoughts are to make a fresh chicken sausage for grilling. Not sure if I want to go in a Thia direction or try for a Mexican flavor profile.

The biggest hurdle is that I am not good at creating recipes or knowing what type / quantity of spices to use.

If you have any ideas or suggestions I'd love to hear them! Thanks
post #2 of 8

 There are some good sounding Green Chorizo recipes. Then there are these...If you need help adapting or want to discuss a different direction, post for everyones help and/or PM me with your flavor preferences...JJ





Scarbelly is no longer with us but he loved this recipe.

post #3 of 8
Thread Starter 

Thanks for your suggestions Chef JJ. I looked up the green chorizo and it does sound good but that might be too "new" for the rest of my household. Might have to try some for myself another time.


Scarbelly's mango jalapeno recipe has caught my attention. The use of mango (or any fruit) in sausage is a new idea to me.



I also found this chicken sausage recipe from lets-make-sausage(dot)com


5 lbs boned turkey meat, both dark and light, including skin

  • 2 tablespoons kosher salt

  • 1 tablespoon ground cumin

  • 1 tablespoon medium ground black pepper

  • 3 tablespoons commercial chili powder

  • 1 teaspoon dried red pepper flakes

  • 6 cloves finely chopped fresh garlic

  • 1 bunch fresh cilantro, chopped (about 1/2 cup)

  • 2 medium sized jalapeno peppers, chopped, seeds removed

  • 1 cup cold dry red wine


I am kind of leaning towards a mixture of the two. I think I would use Scarbelly's recipe as a base.

Leave out the Mango (for this time at least)

Add ground Cumin

Add black pepper

Add dry white wine (or use good ole water. would the wine compliment the other flavors??)

What about adding some ground coriander? To me coriander gives a subtle lime-like flavor. Yay or Nay?


Like many of you I can never leave well enough alone and have to try and mess it up. I would really appreciate any suggestions or new ideas!

post #4 of 8

Your modifying Scarbelly's recipe would be fine. Start with 2tsp Blk Pepper and Coriander, and 1tsp Cumin for 4-5 Lbs meat. Mix and do a test fry. If more spice needed add another teaspoon of each...JJ

Edited by Chef JimmyJ - 3/14/16 at 7:27am
post #5 of 8
Thread Starter 

Well I deboned some chicken quarters and weighed out my ingredients last night. I plan to grind and stuff this evening. It will be going into 32mm natural casings. Here is the final recipe that I will be using:


Chicken :                          1314 g

Water :                                137 mL

Fresh Yellow Bell Pepper : 100 g

Fresh Red Bell Pepper :     100 g

Fresh Yellow Onion :          100 g

Fresh Jalapeno :                   74.6 g

Fresh Cilantro :                     18.6 g

Fresh Garlic :                        14.1 g

Powdered Milk :                    22.7 g

Salt :                                     20.0 g

MSG :                                     3.7 g

Ground Black Pepper :           3.3 g

Ground Cumin :                      2.5 g

Ground Coriander :                2.0 g


This is a combination of a couple recipes plus some added help from Chef JJ. I'll try to get some pictures of the process and end result asap.



In the mean time, here are some bratwurst I made this past weekend. I've done sticks and SS in collagen casings but these are my first ever fresh sausage and first time with natural casings.





Two different recipes into 32mm natural casings. HUGE THANKS to boyko for his thread, How to handle natural casings, as it made my experience very easy.

post #6 of 8

Brats from last weekend look good, can't wait to see your chicken snausages,,, Ya that mango one looks good


A full smoker is a happy smoker



post #7 of 8

Nice job on the Brats. The chicken recipe looks good...JJ

post #8 of 8
Thread Starter 
Well I got them done. I had one blow out while twisting so that got put in a bag and fried up the next day. I have to say that I was really pleased with it. Best part was the flavor from all the fresh vegetables. Rest of the family enjoyed it too!

Thanks to everyone who made their recipes available and to those who made suggestions.

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