Celebrate Sausage S02E27 - Italian Chicken & Basil Sausage

Summary

In this video, Eric demonstrates how to make Italian chicken and basil sausage, inspired by a patron's recipe. Using chicken thighs and breasts, along with spices, sun-dried tomatoes, garlic, basil, and asiago cheese, the sausage is crafted to be full-flavored with an Italian touch. The process involves grinding, mixing, and stuffing the sausages into casings, then cooking them sous-vide for optimal juiciness. Eric finishes the sausages in an air fryer to enhance flavor. The result is a juicy, herbaceous sausage with a delicate level of spice, perfect for a variety of dishes. The video includes step-by-step instructions and offers helpful tips for making the recipe at home.

Takeaways

• 😀 Eric introduces the Italian chicken and basil sausage recipe, inspired by a patron's recipe, with a focus on creating a full-flavored chicken sausage.
• 😀 The sausage recipe uses a combination of chicken thighs and breasts, along with 20% fat from the chicken meat for moisture and texture.
• 😀 The ingredients include Calabrian pepper for heat, non-fat dry milk for moisture retention, minced garlic, sun-dried tomatoes, fresh Italian basil, and asiago cheese.
• 😀 The chicken and fat are processed and ground, with a focus on keeping the meat cold (30–34°F) to maintain the right texture and moisture.
• 😀 The mixture is prepared by mixing spices, dry milk, basil, and asiago cheese at low speed until it sticks to the hands, indicating it's ready.
• 😀 Hog casings (2932) are used to stuff the sausage, after soaking them for two hours, followed by linking, pricking, and refrigerating overnight.
• 😀 The sausages are cooked sous-vide at 150°F (65.5°C) for 90 minutes to retain moisture and avoid overcooking.
• 😀 After cooking, the sausages are vacuum-sealed to retain moisture, and very little juice is lost during the sous-vide process.
• 😀 Eric finishes the sausages in an air fryer, adding oil for crispiness, and emphasizes how juicy and flavorful the sausages are when tasted.
• 😀 The sausage has a balance of basil, sun-dried tomato, and Calabrian pepper, with a subtle flavor from asiago cheese. It can be enjoyed hot or cold, in dishes like pasta, soups, and stews.

Q & A

What inspired the creation of the Italian chicken and basil sausage recipe?

The recipe was inspired by a patron named Kim, who shared her own chicken and basil sausage recipe with Eric. He was intrigued by it and decided to create his own version with an Italian influence.

What types of chicken are used in this sausage recipe?

The sausage is made using both chicken thighs and chicken breasts. Eric also saves the fat from the chicken thighs to add to the sausage for richness.

What is the fat content ratio in this chicken sausage?

The fat content in the sausage is about 20%, which comes from the fat of the chicken thighs and the chicken breast meat.

What spices and ingredients are used to flavor the sausage?

The sausage is flavored with salt, black pepper, Calabrian pepper, non-fat dry milk for moisture retention, minced garlic, sun-dried tomatoes, fresh Italian basil, and Asiago cheese.

Why is the meat kept cold during the sausage-making process?

The meat is kept cold (between 30°F and 34°F) to ensure proper texture and prevent the fat from smearing during grinding and mixing, which would affect the sausage's quality.

What is the role of non-fat dry milk in this sausage recipe?

The non-fat dry milk helps with moisture retention in the sausage, keeping it juicy after cooking.

What kind of casings are used for the sausage?

Hog casings, size 29/32, are used for the sausage. They are rinsed and soaked for about two hours before being stuffed with the sausage mixture.

How are the sausages cooked after being prepared?

The sausages are cooked sous-vide at 150°F (65.5°C) for 90 minutes. This method helps retain moisture and fat in the sausages, ensuring they stay juicy.

What is the benefit of cooking sausages sous-vide?

Sous-vide cooking allows the sausages to retain moisture, ensuring they remain juicy and tender. This method prevents overcooking and keeps the sausages flavorful.

How are the sausages finished after sous-vide cooking?

After sous-vide cooking, the sausages are removed from the vacuum-seal bags, dried off, and then brushed with oil. They are finished in an air fryer to achieve a crisp exterior.

How does the final sausage taste and what are its key flavor notes?

The sausage is described as very juicy with a great texture. The flavors are a balance of fresh basil, sun-dried tomatoes, and garlic. The Calabrian pepper adds a subtle level of spice, while the Asiago cheese adds bold, funky notes.