Great step by step photoshttp://dinersjournal.blogs.nytimes.com/2011/12/09/its-the-holidays-make-a-pate
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO Richard: Interesting NYT article/recipe for Pate
- Thread starter monj
- Start date
In Search Of:
richard-in-cincy
Well-known member
Thanks! I missed that!
thanks! we are making sausage this weekend and will have the meat grinder out. perfect timing
I have a little rant against the NYT though----why is it so hard to find the actual recipe? Is it just me, or do others have to hunt and hunt for the recipe? I know the link is usually in the box over on the left side, but I didn't see it this time. clicked on the link in the article, and still no recipe, but finally a link.
I have a little rant against the NYT though----why is it so hard to find the actual recipe? Is it just me, or do others have to hunt and hunt for the recipe? I know the link is usually in the box over on the left side, but I didn't see it this time. clicked on the link in the article, and still no recipe, but finally a link.
Ang, if you've got room for one more recipe in your sausage line up, this is my absolute favorite
** Green Chile Chicken Sausage **
My favorite sausage from the Culinary Communion charcuterie class. Delicious! 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.)
** Green Chile Chicken Sausage **
My favorite sausage from the Culinary Communion charcuterie class. Delicious! 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.)