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Sausage recipes for JulieR
- Thread starter kc_
- Start date
Chicken and Apple Sausage
Chicken and Apple Sausage
1 cup apple cider
3 1/2 pounds chicken thighs (4 1/2 pounds with bones), boned
or 3 1/2 pounds ground chicken
4 ounces dried apples
4 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 teaspoons dried sage
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1 chicken bouillion cube, dissolved in
2 tablespoons boiling water
8-10 sausage casings
In a small saucepan, boil down the cider almost to a syrup, about 2-3 tbs. Cool and reserve.
Coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor.
Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper and other seasonings.
Divide the sausage into 7 or 8 portions (about 1/2 pound), wrap tightly in plastic wrap ar aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff into casings.
Makes 7or 8 1/2-pound packages or 20 5" link sausages.
Source: Flying Sausages, Bruce Aidells
Note: We grind the dried apples along with the chicken.
Chicken and Apple Sausage
1 cup apple cider
3 1/2 pounds chicken thighs (4 1/2 pounds with bones), boned
or 3 1/2 pounds ground chicken
4 ounces dried apples
4 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 teaspoons dried sage
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1 chicken bouillion cube, dissolved in
2 tablespoons boiling water
8-10 sausage casings
In a small saucepan, boil down the cider almost to a syrup, about 2-3 tbs. Cool and reserve.
Coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor.
Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper and other seasonings.
Divide the sausage into 7 or 8 portions (about 1/2 pound), wrap tightly in plastic wrap ar aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff into casings.
Makes 7or 8 1/2-pound packages or 20 5" link sausages.
Source: Flying Sausages, Bruce Aidells
Note: We grind the dried apples along with the chicken.
Southwest Green Chile Sausage
Southwest Green Chile Sausage
1 3/4 pounds chicken thighs, about 2 1/4 lb. with bones, boned
1 3/4 pounds turkey thighs, about 2 1/4 lb. with bones, boned
1 jalapeno, seeded and chopped
2 teaspoons ground cumin
pinch cinnamon
1/3 cup New Mexican chile powder
1/2 tablespoon black pepper, freshly ground
1 1/2 tablespoons kosher salt
1/4 cup amber beer (such as Dos Equis)
1 Anaheim chili pepper, fire-roasted, seeded and chopped
1 bunch cilantro (about 1 cup), chopped
2 tablespoons tequila, optional
Coarsely grind chicken and turkey thighs (meat and skin), or chop coarsely in food processor.
Add the remaining ingredients to the ground meat in a large bowl and blend thoroughly with your hands. Fry a small patty until done and taste for seasonings.
Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use.
Makes 7-8 1/2 pound packages.
Source: Bruce Aidells: Flying Sausage
Southwest Green Chile Sausage
1 3/4 pounds chicken thighs, about 2 1/4 lb. with bones, boned
1 3/4 pounds turkey thighs, about 2 1/4 lb. with bones, boned
1 jalapeno, seeded and chopped
2 teaspoons ground cumin
pinch cinnamon
1/3 cup New Mexican chile powder
1/2 tablespoon black pepper, freshly ground
1 1/2 tablespoons kosher salt
1/4 cup amber beer (such as Dos Equis)
1 Anaheim chili pepper, fire-roasted, seeded and chopped
1 bunch cilantro (about 1 cup), chopped
2 tablespoons tequila, optional
Coarsely grind chicken and turkey thighs (meat and skin), or chop coarsely in food processor.
Add the remaining ingredients to the ground meat in a large bowl and blend thoroughly with your hands. Fry a small patty until done and taste for seasonings.
Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use.
Makes 7-8 1/2 pound packages.
Source: Bruce Aidells: Flying Sausage
julie-r-wa
Well-known member
This is pretty close to the rec I have, a little different. And not in metric. smileys/smile.gif Thanks!
julie-r-wa
Well-known member
Diff from the rec I use, which I *really* like. smileys/smile.gif Maybe next time, our already made. Thanks!
julie-r-wa
Well-known member
I'd love to see some other recipes, too! smileys/smile.gif Any other favorites? Thanks for posting!
julie-r-wa
Well-known member
More from "Flying Sausages" I mean... (what a visual!) smileys/wink.gif
I've made this sausage...yummy. and have used it in this Rec: Tortilla, Vegetable and Chorizo Soup
Made this sausage in a Bruce Aidell’s Hands-On Sausage-Making Class 1/01. Here are my notes about it:
Pat’s notes: The test patty had nice seasoning but I kinda wanted to add a bit more jalapeno and cilantro. Decided to let the mixture rest in the refrigerator for a couple hours first and was glad I did and hadn’t added more seasonings as the mixture really developed it’s full flavors in that time and no further seasoning was necessary. Proceeded to stuff the sausage into casings.
It's yummy in this soup recipe:
Tortilla, Vegetable and Chorizo Soup
2 lbs. chorizo, or Southwest Green Chile Sausage or other Mexican sausage, casings removed
4 onions, chopped
6 cups chicken stock (Pat’s note: I used more broth)
1 28-oz can peeled whole tomatoes and liquid, coarsely chopped, or 3-1/2 cups peeled and chopped fresh tomatoes
1 16-oz can garbanzo beans, rinsed and drained
1 tsp dried oregano
1 tsp ground cumin
2 Anaheim chiles, fire-roasted, peeled and chopped
1 red bell pepper, fire-roasted, peeled and chopped (Pat’s note: I didn’t fire roast, just added fresh)
1 tbsp chopped garlic
4 cups diced zucchini
1 10-oz box frozen corn or about 2 cups fresh corn cut from cob
juice from 3 to 4 limes (about 1 cup)
Garnishes:
4 corn tortillas, cut in half and each half cut into 1/2-inch wide strips
2 cups grated jack cheese
1/2 cup chopped green onions or scallions
32 to 40 fresh cilantro leaves, optional
lime wedges
Brown the sausage in a heavy large pot or dutch oven over medium-high heat until the fat is rendered, 5 to 7 minutes. Remove all but 3 tbsp of the fat from the pan, and add the onions. Saute for 3 to 5 minutes, until they are translucent and soft.
Pour in the chicken broth and add the tomatoes and their liquid, the garbanzos, oregano and cumin. Bring to a boil, then decrease the heat to a simmer. Add the chiles, bell pepper, garlic, zucchini, corn and lime juice to the soup, and simmer until the vegetables are done, about 5 minutes. Adjust the salt and pepper.
To fry the tortilla strips, heat 2 to 3 inches of oil in a medium pan to a temperature of 350 to 375. Fry strips in batches for 3 to 5 minutes or until crispy. (OR just use tortilla chips instead.)
Ladle into bowls, and let the guests add their own garnishes.
Source: Bruce Aidell’s Hands-On Sausage-Making Class, January, 2001
Made this sausage in a Bruce Aidell’s Hands-On Sausage-Making Class 1/01. Here are my notes about it:
Pat’s notes: The test patty had nice seasoning but I kinda wanted to add a bit more jalapeno and cilantro. Decided to let the mixture rest in the refrigerator for a couple hours first and was glad I did and hadn’t added more seasonings as the mixture really developed it’s full flavors in that time and no further seasoning was necessary. Proceeded to stuff the sausage into casings.
It's yummy in this soup recipe:
Tortilla, Vegetable and Chorizo Soup
2 lbs. chorizo, or Southwest Green Chile Sausage or other Mexican sausage, casings removed
4 onions, chopped
6 cups chicken stock (Pat’s note: I used more broth)
1 28-oz can peeled whole tomatoes and liquid, coarsely chopped, or 3-1/2 cups peeled and chopped fresh tomatoes
1 16-oz can garbanzo beans, rinsed and drained
1 tsp dried oregano
1 tsp ground cumin
2 Anaheim chiles, fire-roasted, peeled and chopped
1 red bell pepper, fire-roasted, peeled and chopped (Pat’s note: I didn’t fire roast, just added fresh)
1 tbsp chopped garlic
4 cups diced zucchini
1 10-oz box frozen corn or about 2 cups fresh corn cut from cob
juice from 3 to 4 limes (about 1 cup)
Garnishes:
4 corn tortillas, cut in half and each half cut into 1/2-inch wide strips
2 cups grated jack cheese
1/2 cup chopped green onions or scallions
32 to 40 fresh cilantro leaves, optional
lime wedges
Brown the sausage in a heavy large pot or dutch oven over medium-high heat until the fat is rendered, 5 to 7 minutes. Remove all but 3 tbsp of the fat from the pan, and add the onions. Saute for 3 to 5 minutes, until they are translucent and soft.
Pour in the chicken broth and add the tomatoes and their liquid, the garbanzos, oregano and cumin. Bring to a boil, then decrease the heat to a simmer. Add the chiles, bell pepper, garlic, zucchini, corn and lime juice to the soup, and simmer until the vegetables are done, about 5 minutes. Adjust the salt and pepper.
To fry the tortilla strips, heat 2 to 3 inches of oil in a medium pan to a temperature of 350 to 375. Fry strips in batches for 3 to 5 minutes or until crispy. (OR just use tortilla chips instead.)
Ladle into bowls, and let the guests add their own garnishes.
Source: Bruce Aidell’s Hands-On Sausage-Making Class, January, 2001
Bruce Aidells sausages from "Flying Sausages"
Hi Julie.
Flying Sausages is a great little paperback book written by Bruce Aidells and Denis Kelly and published in 1995. It has seven chicken and turkey sausages and a series of recipes using them. In spite of good intentions I've only made the Chicken and Apple and Southwest Green Chile Sausages. The other sausages in the book are:
Spicy Louisiana Sausage
Italian Turkey and Sun-Dried Tomato Sausage
Mediterranean Sausage
Chinese Black Mushroom Sausage
and Thai Chicken and Turkey Sausage.
If you would like me to post any of these, let me know.
Hi Julie.
Flying Sausages is a great little paperback book written by Bruce Aidells and Denis Kelly and published in 1995. It has seven chicken and turkey sausages and a series of recipes using them. In spite of good intentions I've only made the Chicken and Apple and Southwest Green Chile Sausages. The other sausages in the book are:
Spicy Louisiana Sausage
Italian Turkey and Sun-Dried Tomato Sausage
Mediterranean Sausage
Chinese Black Mushroom Sausage
and Thai Chicken and Turkey Sausage.
If you would like me to post any of these, let me know.
KC and Julie, I found a few of these on the net. Here's the Chinese Black Mushroom Sausage
http://www.cdkitchen.com/recipes/recs/630/ChineseBlackMushroomSausage69545.shtml
http://www.cdkitchen.com/recipes/recs/630/ChineseBlackMushroomSausage69545.shtml
and Thai Chicken and Turkey Sausage is here...
http://splendidtable.publicradio.org/recipes/poultry_sausage.html
http://splendidtable.publicradio.org/recipes/poultry_sausage.html
Spicy Louisiana Poultry Sausage is here, from his Complete Sausage Book
http://books.google.com/books?id=WQqQaGGul0cC&pg=PA39&lpg=PA39&dq=Spicy+Louisiana+poultry+Sausage+recipe&source=web&ots=yDhWWKmSuH&sig=bD-8SEiX7MnyPmrNyKdQaMm9Vpk&hl=en&sa=X&oi=book_result&resnum=1&ct=result
http://books.google.com/books?id=WQqQaGGul0cC&pg=PA39&lpg=PA39&dq=Spicy+Louisiana+poultry+Sausage+recipe&source=web&ots=yDhWWKmSuH&sig=bD-8SEiX7MnyPmrNyKdQaMm9Vpk&hl=en&sa=X&oi=book_result&resnum=1&ct=result
They all sound delish! Here's the Mediterranean Sausage.
Mediterranean Sausage
2 cups diced onions
1 3/4 pounds boned chicken thighs with skin (about 2 1/4 pounds with bones) or 1 3/4 pounds ground chicken
1 3/4 pounds boned turkey thighs, with skin (about 2 1/4 pounds with bones) or 1 3/4 pounds ground turkey
1 tablespoon tomato paste
2 tablespoons chopped garlic
2 teaspoons fennel seed, ground in a mortar, spice grinder, or food processor
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground allspice
1 teaspoon ground turmeric
2 tablespoons paprika
1/2 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
2 tablespoons kosher salt
1 teaspoon sugar
2 teaspoons finely chopped lemon zest
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh mint or 2 teaspoons dried mint
1/4 cup chopped fresh Italian flat-leaf parsley
Simmer the onions in water until translucent, 5 to 7 minutes. Cool under cold running water and drain.
Coarsely grind the onions with the chicken, turkey and skin or chop coarsely in batches in a food processor. If using previously ground chicken or turkey, omit this step, simmer and cook the onions, coarsely grind or chop them, and mix them thoroughly with the ground poultry.
Add the remaining ingredients to the ground poultry mixture in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
Divide the sausages into 7 or 8 portions (about 1/4 pound each), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use.
Makes seve or eight 1/2-pound packages.
Source: Bruce Aidells and Denis Kelly, Flying Sausages
Now I'm catching the bug to make sausage, too. Hope you enjoy it.
Mediterranean Sausage
2 cups diced onions
1 3/4 pounds boned chicken thighs with skin (about 2 1/4 pounds with bones) or 1 3/4 pounds ground chicken
1 3/4 pounds boned turkey thighs, with skin (about 2 1/4 pounds with bones) or 1 3/4 pounds ground turkey
1 tablespoon tomato paste
2 tablespoons chopped garlic
2 teaspoons fennel seed, ground in a mortar, spice grinder, or food processor
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground allspice
1 teaspoon ground turmeric
2 tablespoons paprika
1/2 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
2 tablespoons kosher salt
1 teaspoon sugar
2 teaspoons finely chopped lemon zest
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh mint or 2 teaspoons dried mint
1/4 cup chopped fresh Italian flat-leaf parsley
Simmer the onions in water until translucent, 5 to 7 minutes. Cool under cold running water and drain.
Coarsely grind the onions with the chicken, turkey and skin or chop coarsely in batches in a food processor. If using previously ground chicken or turkey, omit this step, simmer and cook the onions, coarsely grind or chop them, and mix them thoroughly with the ground poultry.
Add the remaining ingredients to the ground poultry mixture in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
Divide the sausages into 7 or 8 portions (about 1/4 pound each), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use.
Makes seve or eight 1/2-pound packages.
Source: Bruce Aidells and Denis Kelly, Flying Sausages
Now I'm catching the bug to make sausage, too. Hope you enjoy it.
julie-r-wa
Well-known member
Ooo, that one caught my eye! smileys/smile.gif Yum!