Description
A family tradition, this chicken andouille sausage is juicy and smoky, perfect for any meal.
Ingredients
Scale
- 2 pounds ground chicken (preferably organic for better flavor)
- 1/2 pound chicken fat
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper (preferably fresh)
- 1 tablespoon kosher salt
- 1/2 cup chopped chives
- 1/4 cup fresh parsley, chopped (optional but recommended)
- 1/4 cup ice water
- Sausage casings (natural pork casings work well; soak in water before use)
Instructions
- Mix the ground chicken and chicken fat in a large bowl.
- Add all the spices in a separate bowl and mix well.
- Pour the spices into the chicken mixture and incorporate until everything is evenly distributed.
- Fold in the chives and parsley, mixing gently.
- Add the ice water to help bind all the ingredients together.
- Prepare the sausage casings by rinsing and filling them with the mixture using a stuffer or piping bag.
- Cook the sausages over medium heat until they reach an internal temperature of 74°C.
Notes
Using cold ingredients, including meat and ice water, helps achieve the perfect consistency. Experiment with herbs for a new flavor twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 sausage
- Calories: 400
- Sugar: 0g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 120mg
Keywords: saucisse, andouille, poulet, recette maison, barbecue