www.sausagemaking.org

This is the second batch (maybe third) of these sausages. I made them for the wife and she loved them, so now I need to perfect them.

Weights are in grams:

Chicken thighs, skinless 1,000
sun dried matos in oil, drained 71
fresh basil 11
salt 14
White pepper 3
garlic 4
Red Wine 45
Sun dried tomato paste 6

These were a hit again so I'm good for a while but I'll be playin around with the recipe in the future. I think they could use a touch of heat and maybe some coriander or something...I also used Merlot for the wine cause that's what I was drinking at the time.

Here they are after bloomin in the frig over night.








Thanks for checking them oout...If you try them , let me know what ya think.

tried them with crumbled lumps of feta?

Talking of which - I make chicken, spinach & feta sausages, for both the expat & Greek community over here (Plus the odd German) It was a progression from the chicken, red pepper, sun dried tomato & fresh basil sausages I have been making for over a year. They really are great terrific flavour & with a simple spice mix of salt pepper, nutmeg & garlic.

quietwatersfarm wrote:tried them with crumbled lumps of feta?

Maybe do them with any local cheeses?

Phil

John are you saying you did try them with feta, or asking if I tried it?
I'm not a fan of feta, but the idea of cheese in the mix does sound good.

I didn't try feta in the chicken & sundried Dan. Didn't want to overcrowd the recipe - however, with chicken & spinach it's great - May sound a bit odd, it did to me at first, but the feta coarse grated (Not crumbled) distributes well & does not melt.

I use crumbled feta in my chicken, sun dried tomato and tarragon sausages - i find its a great texture and refreshing with the strong tomato - I use roughly chopped toms so they have a fair hit of flavour.

Do you keep the Feta in pieces?

I've often wondered whether White Stilton would make a good substitute? Or any other British Cheese suggestions as a substitute?

Phil

Phil, I crumble it but leave it in decent lumps (about 1/2" maybe?), I do the same with our Port & stilton christmas bangers - love bites of cheese in a sausage

Have cracked a 'Philly Cheesesteak' sausage too now! beef through the kidney plate, chopped peppers, mushrooms, onions and loads of cheap yellow cheese!!

I've split the subsequent posts about turkey into a separate thread so as not to walk all over Dan's and to make it easier to find them at a later date.

It's here: viewtopic.php?f=1&t=12259