Mediterranean Chicken Sausage
Mediterranean Chicken Sausage is all chicken sausage and qualifies to be classified as a Kosher sausage.
|Chicken fat||50 g||0.11 lb|
|Chicken skin||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||12 g||2 tsp|
|White pepper||2.0 g||1 tsp|
|Jalapeńo peppers||120 g||4 oz|
|Diced tomatoes||120 g||4 oz|
|Basil leaves, crushed||2|
|Garlic, minced||10||3 cloves|
|Apple sauce, plain||30 g||1 oz|
|Cinnamon||1.0 g||1/2 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Ginger, minced||2.0 g||1 tsp|
|Sage, ground||0.5 g||1/4 tsp|
|Allspice, ground||1.0 g||1/2 tsp|
- Grind chicken meat through 1/4” (6 mm) plate.
- Grind partially frozen chicken fat and skins through 1/8” (3 mm) plate. Place for 30 minutes in refrigerator, then grind again.
- Mix ground meats with all ingredients together.
- Stuff into 28 mm sheep casings.
- Cook before serving.
The sausage may be stuffed into collagen casings but will not be considered the Kosher product.