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Spicy Louisiana Poultry Sausage




Source of Recipe


Chef2Chef


Recipe Introduction


Yield 4 Lbs.


List of Ingredients




2c sliced onions
1 ½ # boneless, skinless chicken thighs or ground chicken
1 ½ # boneless, skinless turkey thighs or turkey chicken
½# bacon, cut into pieces
1/4c sweet Hungarian paprika
1 ½ Tbs chopped garlic
1 Tbs freshly ground black pepper
2 tsp yellow mustard seeds
2 tsp dried thyme
1 tsp English-style dry mustard
1 tsp sugar
1 tsp cayenne pepper
1 tsp dried sage
1 tsp dried oregano
1 tsp red pepper flakes
½ tsp ground allspice
Medium hog casings

Recipe



Simmer the onions in water to cover until translucent. Cool under cold running water and drain.

With a 3/8” plate, coarsely grind the onions with the chicken, turkey, and bacon, or coarsely chop in a food processor. If using ground meat, process the onions and bacon and mix with meat. In a large bowl, combine the ground mixture with the paprika, garlic, pepper, mustard seeds, thyme, dry mustard, sugar, cayenne, sage, oregano, red pepper flakes, and allspice. Knead and squeeze thoroughly with hands. Fry a small patty to check for seasoning.

Stuff into casings and tie into 5” links.

Keeps for 3 days in the refrigerator or 2 months in the freezer.