Mediterranean Chicken Sausage

Mediterranean Chicken Sausage is all chicken sausage and qualifies to be classified as a Kosher sausage.

MeatsMetricUS
Chicken fat50 g0.11 lb
Chicken skin150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
White pepper2.0 g1 tsp
Jalapeńo peppers120 g4 oz
Diced tomatoes120 g4 oz
Basil leaves, crushed2
Garlic, minced103 cloves
Apple sauce, plain30 g1 oz
Cinnamon1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Ginger, minced2.0 g1 tsp
Sage, ground0.5 g1/4 tsp
Allspice, ground1.0 g1/2 tsp
Instructions
  1. Grind chicken meat through 1/4” (6 mm) plate.
  2. Grind partially frozen chicken fat and skins through 1/8” (3 mm) plate. Place for 30 minutes in refrigerator, then grind again.
  3. Mix ground meats with all ingredients together.
  4. Stuff into 28 mm sheep casings.
  5. Refrigerate.
  6. Cook before serving.
Notes
The sausage may be stuffed into collagen casings but will not be considered the Kosher product.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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