[USA] Sicilian Chicken Artichoke Sausage

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sawhorseray
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[USA] Sicilian Chicken Artichoke Sausage

Post by sawhorseray » Thu Jun 06, 2013 23:12

Chicken thighs and artichokes were both on sale yesterday so I decided to take one of Rytec's recipes and change it up, a lot. I decided after some thought to go with this:

Sicilian Chicken-Artichoke Sausage w/
Pecorino Romano Cheese & Chardonnay

15 lbs deboned chicken thighs w/ skin
2 tbsp powdered dextrose
2 tbsp black pepper
6 tbsp salt
5 tbsp fennel (toasted, then ground)
1 tbsp corriander seed (toasted, then ground)
3 tbsp cracked red pepper
2 & 1/2 cups chardonnay wine
1 cup Pecorino Romano cheese (coarse ground)
3 hearts and trunks from jumbo artichokes, cooked, then refrigerated

Grind chicken and skin thru 3/8" plate. Chop artichoke hearts and trunks with sharp knife, medium fine. Mix dry ingredients with wine, pour over chicken grind, add chopped artichokes and Romano cheese, mix 2-3 minutes until sticky.
Stuff into 32-35 natural hog casings

The chicken thighs were still pretty frozen due to me being at the grocery store at 6:30am. A fifteen pound batch would be enough for this experiment

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I boiled the chokes and trunks for the standard 50 minutes then let everything sit in the fridge overnight

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After scraping the choke meat from the leaves and chopping up the hearts and trunks I assembled everything for a photo-op, then it was time to mix.

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A minor hangover inspired me to forego the use of my meat mixer and just throw it all into the tub in the sink. After about ten seconds I realized that I needed my gloves, arthritis, so I Pam'd them up and got back to mixing

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I threw the tank for my stuffer into the freezer for an hour before I got to the stuffing end of things, and I'll make a habit of doing that from now on. The meat coming out of the tube was still extremely cold a hour and a half later when I was done. You can see the tank sweating the frost, that has to be good!

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I'll be sampling the batch in just a little while. I kept feeling like I should add some garlic to the recipe but I didn't want to over-power the other ingredients. I'll see in a bit. RAY
Last edited by sawhorseray on Wed Jun 12, 2013 11:19, edited 1 time in total.
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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sawhorseray
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Post by sawhorseray » Fri Jun 07, 2013 00:07

The verdict is in, a big-time home run, I'll be making this sausage often! RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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Post by Chuckwagon » Fri Jun 07, 2013 09:01

Hey Ray, you`ve got a winner there!
You wrote:
I kept feeling like I should add some garlic to the recipe but I didn't want to over-power the other ingredients.
With delicate flavor like artichoke, I`m sure your reasoning is spot on! I can hardly wait to try this recipe. Take care of that danged arthritis! Thanks for posting.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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