Fried Chicken Sausage

[NCPaul]

Fried Chicken Sausage

Roasted chicken skins from 10 thighs 62 g
(375F for 20 min.) minced through fine plate

Meat from 10 thighs 1486 g
Minced through medium plate

Chicken stock 312 g reduced to 192 g and cooled

Breadcrumbs 200 g

Salt 26 g
Paprika 1 T. 8.6 g
Onion pwd. 2 t 6.8 g
Garlic pwd. 2 t. 9 g
Oregano 1 t. 1 g
Basil 1 t. 1 g
W. Pepper 1 t. 1.7 g
Cayenne 1 t. 3.2 g

Mix and portion into sausage patties.

[spudie]

Many thanks for another recipe to try, family has passion for Chicken Saus at moment so I'm working through quite a few testers to build a recipe base. This one looks like a saver for sure.

[NCPaul]

I've amended this by switching to rice and increasing the spices slightly.

Roasted chicken skins from 10 thighs 89 g
(375F for 20 min.) minced through fine plate

Meat from 10 thighs 1325 g
Minced through medium plate

Rice (3/4 c) 135 g cooked with chicken broth (1 1/2 c) 350 g to give
Cooked rice 454 g
Cooled and Minced through medium plate

Salt 26 g
Paprika 1 T. 8.6 g
Onion pwd. 2 t 6.8 g
Garlic pwd. 2 t. 9 g
Oregano 1 t. 1 g
Basil 1 t. 1 g
W. Pepper 1 t. 1.7 g
Cayenne 1 t. 3.2 g

Formed into a patty and Cooked with a little oil, a thin crispy shell of starch forms around the sausage and makes it seem even more like fried chicken.

[NCPaul]

This is what the chicken skin looks like after cooking before being ground through a 4.5 mm plate.

[wheels]

I use an amended version of this for burgers and they've been loved by everyone that's had them.

Thanks Paul