Celebrate Sausage S02E27 - Italian Chicken & Basil Sausage

2 Guys & A Cooler
27 Oct 202110:39

Summary

TLDRIn 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.

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相关标签
Chicken SausageItalian CuisineBasil RecipesCooking TutorialSausage MakingFood RecipeHome CookingSous-VideCalabrian PepperHealthy RecipesEric's Kitchen
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