Chipotle Lime Chicken Sausage

wutang

Smoking Fanatic

Original poster

OTBS Member

Jul 10, 2008

869

16

Omaha, Ne

• Feb 1, 2010

• #1

Made a couple kinds of chicken sausage this weekend. This one has a southwestern flavor and came out great.

The basic recipe
3 lbs boneless/skinless chicken thighs
3 TBSP oats
2 large chipotles in adobo sauce, diced up
zest of 3 limes
juice of 3 limes
2 tsp Southwest seasoning blend
1 palm fresh minced cilantro
1 tsp kosher salt

Cut the meat into chunks, partially frozen. Then blended in the seasonings.


All ground up


Stuffed and twisted links


Grilled over RO lump, there are also some Citrus/Sage sausages on the plate that I will post in another thread.


Plated the Chipotle Lime sausage with some Lime Cilantro rice, some cheesy corn casserole and a bean salad.


Thanks for checking out this chicken sausage.

 

• 

Reactions: worktogthr, tallbm and disco

zeeker

Smoke Blower

May 7, 2009

115

10

Behind the Trash Can at 4th and Erie

• Feb 1, 2010

• #2

Wow Wutang, great finished plate.

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Feb 1, 2010

• #3

sounds like a great mix, I bet those were popping with flavor.

 

chefrob

Master of the Pit

OTBS Member

Sep 13, 2009

3,627

42

az

• Feb 1, 2010

• #4

looks good!

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Feb 1, 2010

• #5

Man oh Man thats some good lookin sausage ther wutang. I really like the spicey flavors they sound really good together.

 

meat hunter

Master of the Pit

SMF Premier Member

Feb 3, 2009

1,720

14

• Feb 1, 2010

• #6

Very nice Wutang. I bookmarded this one, I think the wife will really like it. Great job.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Feb 1, 2010

• #7

You caught my attention right away with the chipotle.
They look great, I'm sure it tasted even better!

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Feb 1, 2010

• #8

Those are some great looking sausages...

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Feb 1, 2010

• #9

Those look mighty tasty Wu

 

wutang

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 10, 2008

869

16

Omaha, Ne

• Feb 2, 2010

• #10

Thanks everyone. This recipe is a keeper for sure. But next time I will probably add a couple more chipotles to kick up the heat a little.

 

pandemonium

Master of the Pit

Aug 4, 2009

1,983

14

Florida

• Feb 3, 2010

• #11

Hey wutang i need help with a few ingrediants, what is adobo sauce, hell i have never bought a chipotole lol, southwest seasoning? and what is zest of a lime? sorry no chef here, only chef boyardee.
thanks

 

pandemonium

Master of the Pit

Aug 4, 2009

1,983

14

Florida

• Feb 3, 2010

• #12

just had a thought, do you not put in fennal or the stuff that makes sausage taste like sausage? seems like it would just taste like chicken? just wondering im sure its good either way.

 

jerrykr

Meat Mopper

Oct 23, 2007

206

10

• Feb 3, 2010

• #13

Both of your chicken threads just look great. I see some chicken sausage in my future this week-end. Thanks for the inspiration.

 

wutang

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 10, 2008

869

16

Omaha, Ne

• Feb 3, 2010

• #14

I used canned chipotles, they are already in the adobo sauce. They were in the mexican food isle of the grocery store. I attached a pic. I used a store bought southwest seasoning blend (also attached a pic), I am sure there you can find a similar one. Zest is the outer green part of the peel of the lime. It has a strong lime flavor. I have a zester to remove it but I have used a fork to just scrape it off before too.

I am not a sausage expert, but to me fennel is only for some sausages-specifically italian sausage. I wouldn't say that these "tasted like chicken." The chipotle & other flavors came through nicely. But I am sure the flavor would be a little different if you used pork.

 

pandemonium

Master of the Pit

Aug 4, 2009

1,983

14

Florida

• Feb 3, 2010

• #15

Good deal thanks again!! ohh would a cheese grater be good for getting the zest? the fine blade?
Gary

 

cheech

Master of the Pit

OTBS Member

Dec 19, 2005

2,333

14

Beautiful Grand Rapids Michigan

• Feb 3, 2010

• #16

I like the idea that there is no extra fat added for health sake. Did that hinder the cooking at all?

 

wutang

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Jul 10, 2008

869

16

Omaha, Ne

• Feb 3, 2010

• #17

I think a fine cheese grater would work. Just be careful not to go over the same spot too many times. You want the green of the lime peel, but not much of the white part underneath it.

I thought they cooked up just fine. The oats help with texture. I would definitely make them the same way again.

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Feb 3, 2010

• #18

Man I need to learn the sausage making skills, those look great!

 

buffalosmoke

Meat Mopper

Apr 7, 2009

198

18

NH

• Feb 21, 2010

• #19

Made up a batch of these yesterday. Sorry, no pics though....wife had the camera.

Can't wait to grill these over some lump.

Thanks for sharing the recipe! I will be making more of these soon.

 

striper

Meat Mopper

Dec 10, 2009

188

13

Oak Harbor, WA

• Apr 1, 2010

• #20

How many pounds of meat is this recipe good for?