Ideas for the party

[johnfb]

Thanks Vinner
Looks excellent and really the type of thing I am into.
Iwill also post this in the recipe section too.
thanks
John

[vinner]

John FB:

Oops, the cilantro at the bottom of the page was for the sauce recipe.

[johnfb]

Vinner
One question:
The chicken skin????
Is it needed...a bit yuck.....


Also, instead of poaching this , what do you think of squeezing some onto skewers and grilling them as in satay style or kebob style, and then finishing on the bar-b-que for flavour?????

[vinner]

The skin really helps it to bind up. If you don't use it, you might want to add some pork fat. As respects grilling from a raw state, I'd say yes, if you are comfortable that you can get a good emulsification so that it sticks together.

There's no harm in stuffing them into casings then grilling, either. We just wanted to try something a little different. And, as I tend to give a lot of these to friends, I want to make sure that they did not leave with raw poultry. I'd hate for one to get turned off to "artisinal" sausages just because they got food poisoning, hence the poaching.

And they are cute on the stick.

[johnfb]

Cheers Vinner

[Big Guy]

I don't remove the skins . I grill them until nice and brown and crispy, they just pop in your mouth when you bite them. i use hog casings, don't try this with collagen casings, they turn to rubber.