Louisiana chicken sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

werdwolf

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
May 24, 2008
1,593
16
Northern Ohio
Well, I haven't posted anything in a while, and I decided to try to be more healthy (not really). Made up this chicken sausage, as adapted from Bruce Aidells' Complete Sausage Book

2 cups sliced onions
1 1/2 lbs boned chicken thighs (2 lbs with bones)
1 1/2 lbs turkey thighs or ground turkey
1/2 lb bacon in diced
1/4 cup sweet paprika
1 1/2 TBS garlic diced
1 TBS black pepper
2 tsp mustard seeds
2 tsp dried thyme
1 tsp dried ground mustard
1 tsp sugar
1 tsp cayenne pepper (I went heavy)
1 tsp dried sage
1 tsp dried oregano
1 tsp red pepper flakes (I went heavy)
1/2 tsp allspice
1/2 tsp mace
2-3 tsp salt

Simmer onions until translucent then cool.

I mix all of my spices together
lay out the meat evenly on a cookie sheet , add spices, add onions. Grind (I only have 2 size plates and use the larger one). fry sample for taste and adjust spices as needed. second grind, stuff.

I used this in a red beans and rice mixture.

Start making rice. Brown the sausage in cast iron, high heat, with a little canola oil. remove sausage. deglaze with cooking sherry or red wine. Add rice then beans. Add tomato paste (the kind in the tube that's double strength, about 1 tsp)and I added cilantro and some red curry paste, about 1/2 tbsp. Then add little water as necessary. Add olive oil and sausage. stir until warm.

Enjoy!

This is strong in paprika, so use the good stuff. It is also a little spicy, be forewarned!
 
Nice work. My wife spied some chicken, spinach, basil sort of sausage at Sams this past weekend. Now she wants me to make some. This gives me a place to start.
 
I know this is an old post but I tried this recipe a few weeks ago and it turned out great. As stated, it is pretty spicy but lots of flavor.
 
PDT_Armataz_01_37.gif
 
icon_cool.gif


Now our daughter has been asking me to do some chicken sausage. Maybe this one will be better then my Jerk chicken sausage I made a few weeks ago. The Jerk recipe came from out adopted son in Jamaica. It was pretty darn hot to me.
 
I think you will like this one Mark. Werdwolf put together a very tasty recipe with this one. I may back off the cayenne pepper flake next time I make it. I went with a tablespoon of cayenne flake instead of 1tsp of cayenne powder + 1tsp red pepper flake. The heat grew with every bite and it was manageable but the next morning not so much. 
icon_cool.gif


Now our daughter has been asking me to do some chicken sausage. Maybe this one will be better then my Jerk chicken sausage I made a few weeks ago. The Jerk recipe came from out adopted son in Jamaica. It was pretty darn hot to me.
 
Having trouble picturing 3 oz of habenero's, but doesn't seem like to many for 5 lbs.  Anyway bookmarked this and will have to give it a try.  Thanks.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky