www.sausagemaking.org

I have been working on this for a while & am now happy to share. Let me know what you think good or bad.

Conrad



Chicken Smoked Bacon & Mushroom

1000g Chicken thighs with skin on

100g Smoked bacon

100g Mushrooms

100g Bread crumb

50g Water, less than normal as chicken is quite moist.


10g Salt

2g Ground white pepper

2g Dextrose

1g Ground coriander

.5g Garlic granules or garlic powder

.5g Ground nutmeg


Finely dice the mushrooms & fry lightly with just a little oil or butter then cool & chill.

Mince the chicken & the bacon (I use a 5mm Disc).

Mix all the ingredients together, stuff into casings of your choice.

That looks interesting. I'd make a nice change as it's very different to the norm.

Phil

wheels wrote:That looks interesting. I'd make a nice change as it's very different to the norm.

Phil

It makes for a nice light sausage, I’ve not noticed the bacon or mushroom coming through to a great extent but everything just seems to combine to give a nice rounded flavour.

Conrad

Does the colour of the mushroom not bleed into the chicken?

Phil

I have three questions,
what type of mushrooms are you using?
could you use dehydrated mushrooms and rehydrate?
could you give the spices in volume? (tsp.)my scale won't go this low.

Salts seems a little low but I don't know what your bacon salt content is, so might be perfect.
Like the sound of the spice mix too!

To answer the three posts above.

I haven’t noticed any colour bleed from the mushrooms.

The mushrooms I used were ordinary white button mushrooms, I may try with chestnut mushrooms when I make another batch but I wouldn’t expect any significant difference.

Yes I’m sure you could use dried mushrooms but I haven’t tried this.

I try not to use volume measures, if you want to try & convert then go ahead. A much easier option is to look on ebay for “digital scales” the small pocket type that a drug dealer might use, the ones I have weigh to .1g & cost less than £10.

I don’t know what the salt content of the bacon was but in any case I am aiming to reduce the salt content of all the sausages I make to 10 or 12g per kg of meat purely on health grounds.

Conrad

Thank you, I was thinking shitake or oyster mushrooms and it's easier to order them dried,
Didn't know drug dealers had pocket scales, have to look them up.

corromant wrote:To answer the three posts above.

I haven’t noticed any colour bleed from the mushrooms.

The mushrooms I used were ordinary white button mushrooms, I may try with chestnut mushrooms when I make another batch but I wouldn’t expect any significant difference.

Yes I’m sure you could use dried mushrooms but I haven’t tried this.

I try not to use volume measures, if you want to try & convert then go ahead. A much easier option is to look on ebay for “digital scales” the small pocket type that a drug dealer might use, the ones I have weigh to .1g & cost less than £10.

I don’t know what the salt content of the bacon was but in any case I am aiming to reduce the salt content of all the sausages I make to 10 or 12g per kg of meat purely on health grounds.

Conrad