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Chicken Parmesan Tomato Basil Sausage
Posted on 2/13/13 at 10:37 am
Posted on 2/13/13 at 10:37 am
Second time making this one. It came out very good but I think next time I'll put a little less black pepper and ginger, and a little more tomatoes. I made some dried tomatoes in the dehydrator then soaked them in olive oil for about a week.
The meat:
4 leg quarters and 4 BS breasts. I ground the skin and fat from the leg quarters with the meat.
The recipe: (in grams)
All ground up with the slurry of seasoning about to go in
Stuffed up
Made myself a patty for my lunch sammich with the leftovers from the tube.
The finished product. It turned out great but a little spicier than I intended. Not bad for me just not the flavor I was looking for.
The meat:
4 leg quarters and 4 BS breasts. I ground the skin and fat from the leg quarters with the meat.
The recipe: (in grams)
All ground up with the slurry of seasoning about to go in
Stuffed up
Made myself a patty for my lunch sammich with the leftovers from the tube.
The finished product. It turned out great but a little spicier than I intended. Not bad for me just not the flavor I was looking for.
3
Posted on 2/13/13 at 10:44 am to mx579
Looks good
Posted on 2/13/13 at 10:47 am to mx579
Nice Clark, real nice. 
Posted on 2/13/13 at 10:54 am to mx579
That looks damn good. Maybe a little Paprika next time.
Posted on 2/13/13 at 10:57 am to Oenophile Brah
Thanks y'all.
I put paprika in most of my beef and pork sausages but I don't want this 1 red.
I put paprika in most of my beef and pork sausages but I don't want this 1 red.
Posted on 2/13/13 at 12:29 pm to mx579
Never made sausage before, love this concept. I can't wait until I have the equipment to start trying things like this.
Couple questions though
1. Why the breast meat and not all dark meat/thighs?
2. Why the ginger? Doesn't seem to quite fit the Italian profile..is it something most people add to fresh sausage?
Couple questions though
1. Why the breast meat and not all dark meat/thighs?
2. Why the ginger? Doesn't seem to quite fit the Italian profile..is it something most people add to fresh sausage?
Posted on 2/13/13 at 12:58 pm to Kantz
Added the breast to keep it from being too greasy.
I just like ginger and I think it fits as a bit of twang in the background. This was just a little bit too much.
ETA: The moisture content was just right with this mix.
I just like ginger and I think it fits as a bit of twang in the background. This was just a little bit too much.
ETA: The moisture content was just right with this mix.
This post was edited on 2/13/13 at 1:00 pm
Posted on 2/13/13 at 1:11 pm to mx579
Ahh, that makes sense with the chicken breast.
Yeah ginger is an awesome flavor. I love it fresh grated in just about anything too.
Yeah ginger is an awesome flavor. I love it fresh grated in just about anything too.
This post was edited on 2/13/13 at 1:13 pm
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