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Louisiana chicken sausage

post #1 of 12
Thread Starter 
Well, I haven't posted anything in a while, and I decided to try to be more healthy (not really). Made up this chicken sausage, as adapted from Bruce Aidells' Complete Sausage Book

2 cups sliced onions
1 1/2 lbs boned chicken thighs (2 lbs with bones)
1 1/2 lbs turkey thighs or ground turkey
1/2 lb bacon in diced
1/4 cup sweet paprika
1 1/2 TBS garlic diced
1 TBS black pepper
2 tsp mustard seeds
2 tsp dried thyme
1 tsp dried ground mustard
1 tsp sugar
1 tsp cayenne pepper (I went heavy)
1 tsp dried sage
1 tsp dried oregano
1 tsp red pepper flakes (I went heavy)
1/2 tsp allspice
1/2 tsp mace
2-3 tsp salt

Simmer onions until translucent then cool.

I mix all of my spices together
lay out the meat evenly on a cookie sheet , add spices, add onions. Grind (I only have 2 size plates and use the larger one). fry sample for taste and adjust spices as needed. second grind, stuff.

I used this in a red beans and rice mixture.

Start making rice. Brown the sausage in cast iron, high heat, with a little canola oil. remove sausage. deglaze with cooking sherry or red wine. Add rice then beans. Add tomato paste (the kind in the tube that's double strength, about 1 tsp)and I added cilantro and some red curry paste, about 1/2 tbsp. Then add little water as necessary. Add olive oil and sausage. stir until warm.

Enjoy!

This is strong in paprika, so use the good stuff. It is also a little spicy, be forewarned!

post #2 of 12
Great looking stuff Werd. Nice job.
post #3 of 12
Nice work. My wife spied some chicken, spinach, basil sort of sausage at Sams this past weekend. Now she wants me to make some. This gives me a place to start.
post #4 of 12

I know this is an old post but I tried this recipe a few weeks ago and it turned out great. As stated, it is pretty spicy but lots of flavor.

post #5 of 12

post #6 of 12
Thread Starter 

Glad you liked it.

post #7 of 12

Now our daughter has been asking me to do some chicken sausage. Maybe this one will be better then my Jerk chicken sausage I made a few weeks ago. The Jerk recipe came from out adopted son in Jamaica. It was pretty darn hot to me.

post #8 of 12


I think you will like this one Mark. Werdwolf put together a very tasty recipe with this one. I may back off the cayenne pepper flake next time I make it. I went with a tablespoon of cayenne flake instead of 1tsp of cayenne powder + 1tsp red pepper flake. The heat grew with every bite and it was manageable but the next morning not so much. 

Quote:
Originally Posted by mballi3011 View Post

Now our daughter has been asking me to do some chicken sausage. Maybe this one will be better then my Jerk chicken sausage I made a few weeks ago. The Jerk recipe came from out adopted son in Jamaica. It was pretty darn hot to me.

post #9 of 12
Thread Starter 

Would love that Jerk recipe.

post #10 of 12

This one isn't originally designed for chicken but it would translate well for it. I have made this before and it will make your softest toilet paper feel like ghost chili dipped sandpaper the next morning. http://lpoli.50webs.com/index_files/Jerk%20Sausage.pdf
 

Quote:
Originally Posted by werdwolf View Post

Would love that Jerk recipe.

post #11 of 12
Thread Starter 

Having trouble picturing 3 oz of habenero's, but doesn't seem like to many for 5 lbs.  Anyway bookmarked this and will have to give it a try.  Thanks.

post #12 of 12


I thought the same thing at the time. 

 

Originally Posted by werdwolf View Post

Having trouble picturing 3 oz of habenero's, but doesn't seem like to many for 5 lbs.  Anyway bookmarked this and will have to give it a try.  Thanks.

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