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I love a good smoked andouille, especially homemade ones. This homemade chicken andouille is based on the recipe I developed for the first restaurant I was chef at where I had a daily changing house-made charcuterie board that usually featured about 8-12 different cured meats. The original used pork and had shrimp mixed in, but it's also good made with chicken.
Homemade chicken sausage doesn't get mentioned a lot in the world of charcuterie, but a good chicken sausage is a thing of beauty. Let's be honest-most commercial chicken sausages kind of suck. They don't have to though.
The most important thing to know is that you need to use legs or thigh meat, and never boneless, skinless chicken breast. Thigh meat is made of slow-twitch muscle fiber and higher in fat, which means a juicy sausage. Lean meat will make a dry, crumbly sausage.
After the sausage is packed and smoked it can be frozen and works really well in soups, stews, etouffees, and just about anywhere you'd like a mildly spicy smoked sausage. A great example is the turnip green soup I posted last week which I used it in too.
I'll add that I used to add finely chopped chicken skin to the meat grinder and adding 3-4 oz can be a fun addition to the sausage that makes it extra juicy.
Full recipe at the top of the video description.
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