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Looking for ratio of tomato paste and Bi-Carb if used in a Chicken Saus.
Recently was given a Chicken Sun Dried Tomato Saus at a BBQ. These were Pro shop made and were to die for. There was a great tomato flavour in the base Saus which was complimentary to the chopped sum- dried tomato.
I came across the below from previous chats and was thinking to make a version of Len Poli recipe for Chicken Sun Dried Tomato Saus, 1/2 the water and replace with tomato paste. Also use the Bicarb but at what % or gram. Thanks in advance.

Re: Looking for Hot Italian Sausage Formula
Post by NCPaul » Sat Aug 26, 2017 3:57 am

I agree with Dan, a little too much of several spices. Using your base recipe and Dan's advice, I'd try
Pork 1 Kg
Salt 15 g
Black pepper 4.1 g
Fennel seed 6 g
Garlic 6.2 g (2 cloves)

Red pepper sauce 20 g
Tomato paste 10 g
Sodium bicarbonate 1.5 g

For every 100 g of paste use 1.6 g of sodium bicarbonate. I did the titration on Cento brand if that is available to you.

Many thats, no not available down under, or that I can see.
Would you reduce water additions allowing for the moisture in paste or just mix as required by feel, looks etc.
rgds Spudie

The second.

Update, Chicken mixed with dry spice mix and paste wine bio carb mix, over nighted in fridge. real tacky mix which was great. Next day added 6.5mm fat with all other ingredients. Mixed to combine and stuffed in 32mm hog casing. Result was great bind, very juicy, tomato paste taste was a disappointing low, chopped dried tomato were ok. On taste test the batter was quite bitter so added sugar. End result was it needs more.
Next 1000g test will be with double tomato paste, double sugar, up dry herbs to taste, wine the same as recipe & will grind dried tomato with back fat at 6.5mm.
The batter was great with addition of bio cab. many thanks for that tip.
Have taken a couple of pics, just need to work out how to attach.
Also will post next recipe version for experts critique - pls
Spudie Oz

Update, -Sorry that didn't work so here is the original recipe used for base sausage from Len Poli - http://lpoli.50webs.com/index_files/Chicken-tomato.pdf
Spudie Oz

Instead of wine, you might consider reduced chicken stock (homemade) to get more chicken flavor.