My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.
Provided by Julesong
Categories Chicken Thigh & Leg
Time 2h
Yield 10 lbs sausage
Number Of Ingredients 15
Steps:
- 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, which is a favorite spice of mine. :) 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.
Nutrition Facts : Calories 711.4, Fat 49.7, SaturatedFat 14.1, Cholesterol 266.9, Sodium 3629.7, Carbohydrate 8, Fiber 2.8, Sugar 2.5, Protein 56.7
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love