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Julie R - WA

Today's sausage... Rec: Green Chile Chicken Sausage

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573 posts
Joined: Nov 15, 2006


Posted to Thread #12811 at 6:00 pm on Nov 30, 2008

** Green Chile Chicken Sausage **

My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.

7 lbs boneless chicken thighs, cubed
3 lbs fatback, cubed

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, 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.

Life is grand!

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