Chicken Habanero Sausage Recipe
Looking for a habanero sausage recipe that produces a really good homemade sausage, spicy, but not so spicy you can't eat it, then give our sausage recipes a try. This sausage is made from fresh ground chicken and special herbs and spices, as well as an infusion of Habanero peppers that give this sausage a unique kind of spiciness.
5 lbs chicken thigh meat w/skin (2.27 kg)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp thyme powder (1.9 g)
1 tsp coriander, ground (1.7 g)
1 1/2 tsp white pepper (4.1 g)
4 habanero peppers, seeded, minced
2 tbsp fresh minced garlic (32.4 g)
2 tbsp corn syrup solids (27.6 g)
1/2 cup fresh parsley, chopped (14.6 g)
1 cup onion, diced (114 g)
1/2 cup non-fat dry milk (47.3 g)
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings
1. Chill chicken thigh meat to 34°F (1°C), grind one time through a 3/8” (10 mm) plate.
2. Combine ground chicken with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into hog casings; twist into 10” (25 cm) links. Refrigerate overnight to cure.
4. Next day, hang links in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually (in half hour increments) raise smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until links reach an internal temperature of 152°F (67°C)*.
6. Upon reaching 152°F (67°C), remove links and shower with cold water until internal temperature drops to 110°F (43°C).
7. Hang chicken habanero sausage at room temperature for 1 hour to bloom.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
Wash your hands with hot soapy water immediately after handling the habanero peppers.
You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C).