This is an unconventional method for making sausage, but it resulted in a very tasty recipe.
Question: What makes a sausage? Is it the meat? the seasoning? the forcing? the casing? the shape? the cooking method? Or, perhaps, just because the cook says it’s sausage?
Although I’ve never made sausage, the other day I wanted to make sausage. I didn’t have a meat grinder or sausage casings. I didn’t even have a fatty protein. But that didn’t stop me.
What I did have was 4 lean thin-sliced chicken breasts, a Magic Bullet, and my pantry.
Ingredients
Blend/pulse all ingredients and form into sausage shapes. The mixture was very sticky so I decided to roll them in a little garbanzo flour to hold together and refrigerated them for about a half-hour before frying.
Fresh Bell Pepper Salsa
Slivered red and green peppers tossed together with toasted pumpkin seeds, olive oil, chopped cilantro and fresh lime juice.
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I love the unique presentation. I’ve never seen a mole seasoning in the grocery store here but the flavour sounds pretty incredible. Maybe it’s time to dust off that magic bullet – all the parts just confuse me.
I made the seasoning – that’s why I listed all the ingredients. Just another one of the crazy kitchen ideas that worked!
looks pretty darn good!
That sausage looks fabulous! I’ve always wanted to try my hand at homemade sausage. Don’t know why I haven’t.
The Magic Bullet rocks!
love the beautiful color combo
yummm!!!
The old saw about necessity being the mother of invention is certainly applicable here. I do have a grinder and have been wanting to try my hand at sausage-making for some time. A recent episode of Top Chef is not too encouraging, though. It sure looked difficult getting those casings filled evenly. This sounds delicious.
Your sausage looks great. Never mind the unconventional method, not everyone has a grinder. You probably just opened a sausage door for someone! Since I’m not too far away, would you consider sending me a plate via fed ex???
great post Joan.
Recently I made some chicken sausages as well. I usually make patties which is the easiest way around it, but I love your sausage shapes for these spicy sausages.
My son (belatedly) suggested that I could have wrapped the meat in a plastic wrap and twirled the ends to get a real sausage shape…without the sticky fingers.
Recipe receives four yummies in my book. I don’t know how I ever got along before the magic bullet. It is a wonder machine.
Love your recipe. It looks like you added the pumpkin seeds after the sausage was ground in the Bullet. I also liked your use of besan to make the sticky no casing mix into link style. I am having the recipe for lunch, but am using beef and substituting nopales for part of the green pepper. This is a keeper recipe.
Burton Dale
I put pumpkin seeds inside and out. Glad you like the recipe. Thanks for your comment.
Homemade chicken sausage? That is wonderful, like the idea of using garbanzo flour…looks delicious!
I love chicken sausages. This version with the mole seasoning sounds delicious!
I have always wanted to make homemade sausages! You are totally inspiring me!
I do not know what makes a sausage a sausage, but yours look very interesting and yummy. I bet the mole mix gave it an interesting kick.
Funny, a friend I had a debate recently when I asked him if he liked chicken sausage and he said “if it’s chicken, it isn’t sausage” and I insisted it was!
That’s funny!
I wonder if 2x Chopped Chef Champion, James Briscione, reads your blog since he made Chicken Sausage the other night
Exactly! I was thinking the same thing.
MMM that does sounds amazing! I am not a fan of real sausage but this is something i want to try!
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