In their simplest incarnation Buffalo chicken wings are deep fried, then tossed with a mixture of Frank’s Red Hot sauce and butter. They are only slightly hot from the sauce (which is nowhere close to the heat level many wings are served at). The main characteristics are the crisp texture of the fried chicken skin, which the wings have an abundance of, and the strong “chicken” flavor these produce.
Teriyaki chicken sausage makes a fine breakfast sausage. This recipe adds a citrus note with the addition of orange zest. Brown sugar is used to balance the harshness of the soy sauce.
Phil has graciously allowed me to post some of my recipes on his wonderful site. This is the first sausage recipe that I designed from the ground up. I wanted it to taste like chicken, only better. The seasoning blend is based on the chicken brine recipe of Thomas Keller in Ad Hoc at Home.
I’ve been looking for a good recipe for chicken sausage and back in October, I made one that was devised by a friend and was flavoured with thyme, lemon and garlic having been inspired by Chef Thomas Keller’s famous recipe for chicken brine. I was so confident that it would be great that I even posted a ‘coming soon’ photo. After all, what’s not to like? They’re a classic combination. Well, somewhat embarrassingly, the family didn’t like it.
So, it was back to the drawing board. I had a play around with a couple of mixes using herbs and finally settled on making a chicken sausage with spring onion/scallion. I’ve been busy with other things so it’s taken until now to get the recipe to a stage where I feel it’s fit to share.
Continue reading Chicken & Spring Onion Sausage
