Chicken sausage, with tarragon, sundried tomatoes and garlic
Posted: Sat Sep 14, 2013 6:10 pmLatest creation while the cheap minced chicken is still available from the supermarket:
Ingredients:
1.2 kg of minced chicken, very, very cold, but not frozen!
40 gms of sundried tomato, finely chopped.
1 supermarket packet of fresh tarragon, stems removed and finely chopped.
2 cloves of garlic, finely chopped and mashed with the blade of a knife.
1 tsp of freshly ground black pepper.
24 gms of salt.
4 gms of supraphos.
5 gms of mustard powder.
1 tsp of hickory smoke powder.
25 mls of cold water (if required).
50 mls of olive oil.
3.5 mtrs of sheep casing.
Instructions:
Sprinkle a teaspoon of the dry ingredients at a time into the minced chicken and mix thoroughly until all the dry ingredients are incorporated into the mince.
Place into the bowl of your stand mixer and mix for about 3 minutes, until the forcemeat becomes sticky, add the water if required to prevent the forcemeat becoming too stiff.
Once the forcemeat has become sticky and not before, slowly add the olive oil, until it is all incorporated. The forcemeat will become slippery, but once the oil is incorporated into the bind it will become sticky again, continue to mix for another minute after this point.
Refrigerate the forcemeat until you are ready to stuff the casings, once stuffed link, the sausages, and refrigerate on an open tray to meld the flavour for a couple of hours.
Use within 3 days or freeze!
Ingredients:
1.2 kg of minced chicken, very, very cold, but not frozen!
40 gms of sundried tomato, finely chopped.
1 supermarket packet of fresh tarragon, stems removed and finely chopped.
2 cloves of garlic, finely chopped and mashed with the blade of a knife.
1 tsp of freshly ground black pepper.
24 gms of salt.
4 gms of supraphos.
5 gms of mustard powder.
1 tsp of hickory smoke powder.
25 mls of cold water (if required).
50 mls of olive oil.
3.5 mtrs of sheep casing.
Instructions:
Sprinkle a teaspoon of the dry ingredients at a time into the minced chicken and mix thoroughly until all the dry ingredients are incorporated into the mince.
Place into the bowl of your stand mixer and mix for about 3 minutes, until the forcemeat becomes sticky, add the water if required to prevent the forcemeat becoming too stiff.
Once the forcemeat has become sticky and not before, slowly add the olive oil, until it is all incorporated. The forcemeat will become slippery, but once the oil is incorporated into the bind it will become sticky again, continue to mix for another minute after this point.
Refrigerate the forcemeat until you are ready to stuff the casings, once stuffed link, the sausages, and refrigerate on an open tray to meld the flavour for a couple of hours.
Use within 3 days or freeze!