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.
1000 g Chicken thigh meat and fat
Grind the par frozen meat through a medium or coarse plate (#5 – #8 mm).
Then prepare:
90 g Kikkoman soy sauce (or tamari)
20 g Sherry (or sake or dry white wine)
0.75 g Baking soda
The baking soda will adjust the pH to 6, which is close to the natural pH of chicken and will increase the water-holding capacity (makes a juicy sausage).
Carefully (foams a lot) boil and reduce these 3 ingredients to 80 g in a pan on the stove, then cool completely.
For Beginners
Soy sauce has about 14 % salt so all of the salt needed for this recipe comes from this liquid. Soy sauce and wine are both mildly acidic and would prevent the sausage from forming a good bind, so they are neutralized with baking soda (NaHCO3).
5.4 g Fresh garlic minced fine (2 small cloves)
5.4 g Fresh ginger grated
2 g Black pepper 2 g
6 g Light brown sugar (or demerara sugar)
4.95 g Fresh orange zest (from half an orange)
80 g Plain breadcrumbs
Add the seasonings and liquid and mix until the mixture forms a cohesive mass. Add breadcrumbs and mix until uniform. Stuff into sheep casing and rest overnight on a rack in the fridge to set the links – a process that butchers call blooming the sausage.
Cook gently until browned and serve. We have it often with leftover rice for breakfast.
Other chicken sausage recipes that you may like:
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