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Another Chicken recipe, this time with hints of Spanish sunshine.


Ingredients:
1 kg of minced chicken, very cold, but not frozen!
2 teaspoons of dried Oregano
1/2 medium red onion, finely chopped
3 cloves of garlic, finely chopped.
2 tablespoons of spanish paprika.
1 tsp of freshly ground black pepper.
15 gms of salt.
4 gms of supraphos.
5 gms of mustard powder.
A splash of malt vinegar
1 tsp of dried chilli flakes.
50 mls of olive oil.
3.5 mtrs of sheep casing.

Instructions:
Sprinkle a teaspoon of the dry ingredients at a time into the minced chicken and mix thoroughly until all the dry ingredients are incorporated into the mince.
Place into the bowl of your stand mixer and mix for about 3 minutes, until the forcemeat becomes sticky.
Once the forcemeat has become sticky and not before, slowly add the olive oil, until it is all incorporated. The forcemeat will become slippery, but once the oil is incorporated into the bind it will become sticky again, continue to mix for another minute after this point.
Refrigerate the forcemeat until you are ready to stuff the casings, once stuffed, link the sausages, and refrigerate on an open tray to meld the flavour for a couple of hours.

Use within 3 days or freeze!

Looks and sounds great! Thanks for sharing the recipe.

My pleasure Dan!

Hi,
It looks a great recipe. The only question I have is about the Phosphate amount.
I was of the opinion that 2 grams per kg of meat was a recommended dose.
No doubt I will be trying it shortly.
Thank you for posting it.
Cheers,
Jan.

For Supaphos, the shop website says:

www.sausagemaking.org/acatalog/Ingredients.html wrote:This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat.

HTH

Phil

Looks great, and I was recently found a bit too high cholesterol level, so this is an interesting recipe (due to not using backfat). Do you use the Supaphos so that the olive oil (instead of backfat) binds well, or just for texture reasons? Do you know wheter the recipe would work well without it? (in fact I do have it at home, just trying to understand the logic)

Hi Jan,

In addition to what Phil has posted above there is a thread about phosphate doseages here:http://forum.sausagemaking.org/viewtopic.php?t=8358

Enrique,

Yes the sausage will work without the phosphate as long as the forcemeat is kept cold, there is still mustard powder there which assists the emulsion. I sometimes adjust my recipes on the fly in this instance the addition of the phosphate, if for instance the forcemeat appears to have a slightly higher water content than expected. In this day and age with commercial producers this is not uncommon!

If you look at some of my recent posts, there is at least one chicken sausage that has no phosphates, and they were moist and succulent, with a good texture, finely textured for sure but not like the slightly rubbery texture of commercial emulsified sausage.

I like the colour imparted by the paprika and chili powder. I especially like the idea of adding some sourness via malt vinegar.