Chicken Lemongrass Sausage

[NCPaul]

Chicken and Lemongrass Sausage

It was noted recently by ahm Fae glasgow that extra sausage meat can be used to make dumplings. In this recipe I took a dumpling recipe and used it as a guide for making a sausage recipe. There are many dumpling recipes that could be re-imagined this way. This is modeled on a recipe from Dumplings All Day Wong by Lee Anne Wong for lemongrass chicken dumpling soup (which was excellent BTW, as is the book). I dropped coconut cream from the recipe, replaced garlic and shallot with chives and added jasmine rice cooked in chicken stock. I also added a few water chestnuts to give the sausages some extra texture.

The chicken thigh meat and fat came from 6 pounds of chicken leg quarters (with back) bought for $ 0.70 / pound. Everything not used for sausage went into making chicken stock (made about 3 quarts).

Chicken meat and fat 850 g

Jasmine rice 85 g
Stock 175 g

Cooked to give 250 g after cooling

Salt 14.3 g
White pepper 3.5 g
Lemongrass 64 g (4 T)
Jalapeño finely minced 14 g
Chives 4 g
Water chestnuts minced 56 g
Brown sugar 13 g (1 T)
Lime zest 3 g
Lime juice 42 g

Grind chicken then add rest and mix. Form into 70 g patties. This should be good in a banh mi sandwich.

[ahm Fae glasgow]

I will be adding this to the summertime selection, BBQ's get busy and always great to throw something new into the mix.

[wheels]

Chive looks low - does it have an effect? I bet the texture's great with the water chestnut.

Phil

[NCPaul]

The chives were there for me, the water chestnuts were an excellent addition and will be used in some other recipes. Pretty soon I'll start getting good at this.

[wheels]

As if you're not already!

[NCPaul]

Using pre-ground tubed lemongrass makes this much easier. We can get ginger in the same form and package; I'm usually not much for prepared foods but I like both of these.

[spudie]

Hi NCPaul.
Just finished a tester batch to see if I could replicate your recipe.
Followed ingredients but didnt have any brown sugar so used table, all the rest was the same. Coarse grind @ 8.0mm added everything except peppers & chestnuts. Mixed for protien extraction which formed really quick so I added peppers & chestnuts and mixed to combine only. Cased up - Into fridge over night.
Tested one this morning , texture seemed to be unbound boardering on crumbly - no liquid leakage, had to really search for lime, lemongrass flavours. Will do another test batch up to 2kg using sliced lemongrass. Oh and mix really well ( I usually do it till hands get tired, didnt this time)

Appreciate any comments please as this one should be a winner, family including nippers love lemongrass.
rgds GT

[NCPaul]

It could be the acidity of the lime juice is working against the bind. The lemongrass I used was pulverized, I've never tried this with fresh.

[spudie]

Thanks, used same lemongrass in a tube as you did. Ok so the lime juice could have acted like vinegar. Its it possible to use baking soda to counter the acidity.
Will try again using same recipe but more protein extraction mixing as I'm sure what I did wasnt nearly enough firstly.
Watched Duncan Henry where he pointed out the nessessity for extra mixing.

[spudie]

Should have researched further before commenting.
This past post has this tip bit of shear brilliant knowledge..

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