Chicken Sausage-Indian

Mildly spiced Indian chicken sausage.

Chicken breast1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Cayenne0.5 g1/2 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Soy protein isolate (SPI)10 g2 tsp
Vegetable oil40 ml3 Tbsp
Starch28 g1 oz
Water, cold100 g100 ml
  1. Grind chicken breast through 1/4” (6 mm) plate.
  2. Emulsify 10 g of SPI with 50 ml of water in a blender/food processor for 1 minute until a paste is obtained. Add oil and emulsify for 1 minute. A mayonnaise type paste is produced.
  3. Add all ingredients, remaining water and ground chicken and emulsify again until all is evenly distributed.
  4. Stuff into 30 mm collagen or cellulose casings.
  5. Hold for 30 minutes at room temperature.
  6. Smoke at 60° C (140° F) for 1 hour. Cook in water at 80° C (176° F) for 30 minutes.
  7. Place in cold water for 10 minutes. Drain and cool in air.
  8. Refrigerate.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs