Sausages are a precious meat that is valuable for rich, fatty and exterior flavors during roasting. But for those who stay away from pork, there are also chicken sausages, which can give the same taste – if you use the right pieces of meat, that is.
As one of the most obese chicken cuts, the thighs are a piece of birds that are ideal for use for homemade chicken sausages. Fat content about 8% is much lower than the 80/20 meat and fat mixture ideal for pork sausages, but this is where the chicken skin comes in.
Chicken skin is primarily high in fat, and includes the thighs to increase the fat content of each cut to about 15%, depending on the birds. A good-to-fat meat ratio is why Pork shoulder is the best piece for pig sausage And the same reason why chicken thighs with skin are best for chicken sausages.
How to make a great chicken sausage
With the popularity of pork, the chicken can look like a protein full of sausages, but it’s the same part of some the most popular sausage worldwide. The Longganisa and Hawaiian Laulau Philippines, a leaf-wrapped sausage that also combines fish, both often use chicken rather than or in addition to pork.
Making surrounded sausages require equipment such as meat grinder and sausage blockers, which may not own without knowing how to make the sausage. But you can still make non -base chicken sausages without this tool in the same way as this Pork sausage recipe. Only use food processors instead of meat grinders.
The seasoning will depend on what the sausage uses; Oregano, basil, and parsley go well with Italian-inspired dishes, chicken seasoning and maple syrup can make a delicious breakfast, and lemon and thyme can make fresh herbal protein for anything. If cooking loose sausages, consider using it for biscuits and gravy. This is one The best way to upgrade the chicken sausage purchased at the store as well as homemade. But baseless chicken sausages can also be formed into patties sausages for breakfast plates, sandwiches, and more.