Friday, May 20, 2011

Skinless Chicken Sausages

Skinless Sausages... after much more practice....  looking less poo-like.



Skinless Chicken Sausages
With trips to Melbourne needed to get some more sausages,  Mr frillypants is looking into buying an attachment for our old Kenwood, to fill sausages.  Or,  we might get a freestanding one.  Seems silly to keep the whole big mixer for one function.  In any case, I experimented with a recipe last night and we all enjoyed them... even our little non-failsafe guest,  who said she'd never had a chicken sausage before!!!  May I also please have a brag that our little guest ate up her Miracle Mash while telling me she doesn't normally like mash.  Anyway,  while putting together the ingredients I was just lining them up and thinking 'Yeah, that should do it.'  It's all a bit guesstimate-y.  Also, the TMX is doing most of the work.  You just need to roughly chop the herbs/veg so it fits into the hole in the lid.  No fine chopping here.

We put the chicken into the freezer for an hour or so before starting so we wouldn't end up with chicken paste.

Ingredients:
  • 500g Chicken Thigh fillets, chopped in half
  • 2 Spring Onions, trimmed and chopped
  • 1 bunch of Chives (I had to buy mine), trimmed and chopped roughly
  • handful of Parsley
  • 2 medium Carrots, peeled and chopped
  • 2 sticks Celery, chopped into large pieces
  • 2 cloves Garlic, whole
  • 5 Sao Biscuits, roughly broken up
  • 1 egg
  • 1 tsp Salt
Method:
  • Throw everything  into the TMX bowl
  • Chop/mix/pulverise on Speed 5-6 for a few seconds at a time, checking each time, until you get the desired consistency.
  • Shape into sausages, I used a dessert spoon and found this gave me about the right amount.  Not so thick it won't cook through and not so thin it breaks.
  • Put shaped sausages onto a tray and then pop into the freezer for 10-15 minutes to help firm it up before cooking (this is something picked up in an online recipe,  but I'm not sure if it's necessary??)
  • While this is in the freezer,  get the other vegies going, especially the Miracle Mash
  • In a fry pan,  cook your sausages gently until cooked through.
  • Serve with Miracle Mash and other steamed veg. 
  • To make it more 'exciting' for the kids,  we shoved them onto sticks to eat. 
Verdict:
Loved by all!!  I'm not sure how these would travel if we had to take them to a bbq... maybe I'd have to bring them already cooked and warm them on the hot plate?? 

Tweeks:
I forgot the salt,  so there's that!  Otherwise...  add whatever you'd like.  Replace the Soa biscuits with Failsafe breadcrumbs perhaps.  Or some Leek?? One thing you can't escape is that while you're making them,  the words 'poo on a plate' will have to cross your mind.   I'm no professional photographer,  I just cannot make it look good.  If you make these and you can get a good pic,  let me know will you?

4 comments:

  1. With regards to taking them to a BBQ, I cook the sausages, then wrap them individually in silver foil, and then put them onto the BBQ plate to warm them, still in the foil.

    That way, there isn't any chance of the cross-contamination from non-failsafe oils that may already be on the BBQ from other chefs, and also this way, the don't fall apart, either.

    ReplyDelete
  2. Oh excellent, Sharon. Thanks so much for that idea.

    frillypants.

    ReplyDelete
  3. Oh theses sausages are really yummy,
    my son who has a love of sausages but hasnt had any for so long due to his food problems gobbled these up in an instant and asked me to make them again, the whole family enjoyed them, l added a little rice flour to firm them up a bit more....fantastic...thamk you
    Helen

    ReplyDelete
  4. Oh, Thank you Helen for your comment. I am so glad your son loves them too.

    x frillypants.

    ReplyDelete

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.