kitchensolo's Testing Notes:
Expand CollapseVivekS's Notes:
Expand3.5 pounds chicken thigh meat, diced Ask a question about this ingredient
1.5 pounds pork back fat, diced Ask a question about this ingredient
2 onions, grated Ask a question about this ingredient
2 tomatoes, grated Ask a question about this ingredient
4 bay leaves Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
2 cardamon pods Ask a question about this ingredient
5 cloves Ask a question about this ingredient
1/2 tablespoon turmeric Ask a question about this ingredient
2 tablespoons yogurt Ask a question about this ingredient
1/2 tablespoon cayenne pepper Ask a question about this ingredient
7 garlic cloves, minced Ask a question about this ingredient
2 tablespoons grated ginger Ask a question about this ingredient
2 serrano chiles Ask a question about this ingredient
1 tablespoon garam masala Ask a question about this ingredient
1 lime, juiced Ask a question about this ingredient
40 grams of kosher salt Ask a question about this ingredient
1/4 cup freshly chopped cilantro Ask a question about this ingredient
3 tablespoons paprika Ask a question about this ingredient
1 cup ice cold water Ask a question about this ingredient
10 feet of hog casings Ask a question about this ingredient
First, you have to cook the masala. Heat some canola oil in a pot over medium heat and add the bay leaves, cinnamon stick, cardamom pods, and cloves. Allow the aromas to fill your kitchen and for the spices to toast a little. Add the grated onion and tomatoes. Season with salt and cook until nicely brown and caramelized, about 10 to 15 minutes. Add the turmeric and cayenne pepper and cook for another minute. Add the yogurt, garlic, ginger, serrano chiles, lime juice and garam masala. Cook the masala until it is completely dry and there is no visible moisture. This is key to ensuring your sausage becomes the correct texture. The finished masala should look like a seasoning paste.
Ask a question about this stepTake the masala off the heat and let cool to room temperature. If you add hot masala to the chicken, the chicken will cook, so make sure the masala is extremely cold before adding it to the diced chicken and pork fat. Add cilantro and the salt to the chicken masala and let sit in the fridge overnight so everything gets really, really cold.
Ask a question about this stepPut the chicken mixture through the small die on a meat grinder. Once all is ground, put the mixture in the bowl of your kitchen aid and start the mixture with the paddle attachment. Slowly add in the water until the mixture becomes very sticky, about 1 minute.
Ask a question about this stepPut the hog casings on the tube of your sausage stuffer and stuff into one huge link. Then, twist the casing to create 6 inch links.
Ask a question about this stepCook the sausages to 160 degrees either by grilling or roasting.
Ask a question about this stepI served mine with some yogurt, green chutney (cilantro, mint, jalapenos, lime juice, cumin, and water blended together), some sliced red onions, and lemons.
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Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
It seems like a step is missing. Shouldn't the spices be ground at some point? I can't imagine stuffing a sausage and having the cinnamon stick still be whole?