Chicken Turkey Habanero Sausage - BBQ Central

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Old 11-04-2006, 11:38 AM   #1
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Join Date: Jan 2005
Location: Federal Way, WA
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Chicken Turkey Habanero Sausage

This is a recipe I came up with when a commercial sausage I liked stopped being producded. Has some heat but not overpowering

2 1/2 pounds boneless turkey thighs with skin, cut in ot chunks
2 1/2 pounds boneless chicken thighs with skin, cut in ot chunks
3 tablespoons seasoned salt
1 tablespoon cane sugar
1 tablespoon granulated garlic (4 cloves fresh garlic pressed)
1 tablespoon dried basil (2 Tablespoons fresh basil, minced)
1 tablespoon mint leaves, chrushed
2 teaspoons ground ginger (1 to 2 Tablespoons fresh ginger, minced fine)
1 teaspoon crushed red pepper, more to taste
1 teaspoon cayenne
1 habanero , seeded and pureed
1 large egg
1/2 cup cold water or milk (optional)

1.Spread the turkey and chicken meat out on sheet pan and lightly freeze. Grind the meat through a large sausage plate. Grind in small batches.

2.Combine the salt, sugar, garlic, basil, mint, ginger, red pepper and cayenne in a small bowl and blend well. Set aside.

3.Puree the habanero and set aside.

4.Place the ground meat in a large bowl with the pureed habanero. Spread the habanero out as much as possible. Add egg, it's a binder like when you make meatloaf. Mix and blend well. Add 1/3 of the seasoning mix and some of the water or milk if needed. Repeat this process until the spies are completely incororated. The water or milk is for moisture if the meat is dry, the moisture also aids in stuffing if using a sausage stuffer.

5.Cover the sausage and refrigerate 4 hours or overnight.
Stuff, form into paties or logs.

6.Smoke, grill or fry. Smoke with fruitwoods, it is dark meat so internals temp of 175 is called for.

To get a better piece of chicken you'd have to be a rooster
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