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A friend is so excited at her new KitchenAid mixer, it reminded me of mine 14 years ago...
- Thread starter desertjean
- Start date
Not only is this my favorite sausage, it's made with chicken. Green Chile Chicken Sausage
Green Chile Chicken Sausage
Makes approximately 10 pounds sausage.
7 lbs boneless chicken thighs, cubed
3 lbs fatback, cubed
Seasonings
6 Tbsp chili powder
5 tsp cumin
5 tsp sweet Spanish paprika
5 tsp oregano
5 tsp basil
1 1/2 tsp onion powder
3 oz salt
6 garlic cloves, minced
5 tsp Tabasco sauce
Chiles, etc
12 oz roasted poblano chiles, seeded, peeled and cut into 1/8-inch dice
3 jalapenos, seeded and minced
12 oz ice-cold water
hog casings, 21 feet, rinsed
Process: toss the cubed chicken and fatback with the combined seasonings. Chill well. Grind through the fine plate (1/8-inch) of a meat grinder into a mixing bowl over and ice bath.
Combine: mix on low speed for 1 minute, gradually adding poblano chiles, jalapenos, and ice water. Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.
Test: panfry a test patty. Adjust seasons and consistency before filling the prepared casing and shaping into 4-inch links.
Cooking: the sausages are now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days. (We usually vacuum pack and freeze ours.)
Notes: we reduced the amount of sweet paprika a bit and added in sweet smoked Spanish paprika. We have also substituted Anaheim peppers for the poblanos when we couldn’t get poblanos, and have omitted the jalapenos at times, as well. It all depends on who we’re making the sausages for and their individual tastes.
Green Chile Chicken Sausage
Makes approximately 10 pounds sausage.
7 lbs boneless chicken thighs, cubed
3 lbs fatback, cubed
Seasonings
6 Tbsp chili powder
5 tsp cumin
5 tsp sweet Spanish paprika
5 tsp oregano
5 tsp basil
1 1/2 tsp onion powder
3 oz salt
6 garlic cloves, minced
5 tsp Tabasco sauce
Chiles, etc
12 oz roasted poblano chiles, seeded, peeled and cut into 1/8-inch dice
3 jalapenos, seeded and minced
12 oz ice-cold water
hog casings, 21 feet, rinsed
Process: toss the cubed chicken and fatback with the combined seasonings. Chill well. Grind through the fine plate (1/8-inch) of a meat grinder into a mixing bowl over and ice bath.
Combine: mix on low speed for 1 minute, gradually adding poblano chiles, jalapenos, and ice water. Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.
Test: panfry a test patty. Adjust seasons and consistency before filling the prepared casing and shaping into 4-inch links.
Cooking: the sausages are now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days. (We usually vacuum pack and freeze ours.)
Notes: we reduced the amount of sweet paprika a bit and added in sweet smoked Spanish paprika. We have also substituted Anaheim peppers for the poblanos when we couldn’t get poblanos, and have omitted the jalapenos at times, as well. It all depends on who we’re making the sausages for and their individual tastes.
It's fat from the back of the pig and essential in making sausage. Get it from either your butcher
(I'd call ahead to be sure they have it) or I get it at my local Asian market. They always have it on hand. You grind the fat right along with the meat when you make the sausage.
FYI, if you don't have a sausage stuffer, don't worry about the casings. Just form hand patties (like breakfast sausages.) Note: this recipe makes a lot, but I love having a stash in the freezer. It's so good, it won't last long. smileys/wink.gif
(I'd call ahead to be sure they have it) or I get it at my local Asian market. They always have it on hand. You grind the fat right along with the meat when you make the sausage.
FYI, if you don't have a sausage stuffer, don't worry about the casings. Just form hand patties (like breakfast sausages.) Note: this recipe makes a lot, but I love having a stash in the freezer. It's so good, it won't last long. smileys/wink.gif