Garlic and kale chicken sausage recipe.
You wanna turn your St. Patrick's Day Feast up to 11? How about a green sausage? Today on the blog I've got an banger recipe for you that's as authentic as Irish Coffee and is sure to be a hit at any St. Patty's celebration.
In the natural world, you don't come across green sausage too often. The only one I know of is a chorizo from the Toluca State of Mexico, that's made with green chiles and cilantro. Diana Kennedy mentions it In her book, My Mexico: A culinary odyssey with more than 500 recipes. Rick Bayless gives a recipe for green chorizo that involves spinach powder.
I thought about using spinach for the green, but wanted something more hardy, something that better reflects the spirit of Ireland, and then I remembered kale. While cabbage may be what we Americans think as the "green veg" of the Emerald Isle, kale is perfectly at home in a pot of colcannon.
To make the vibrant green puree, kale needs to be blanched a few times. Set a big pot of salted water on to boil, and set up an ice bath. Drop the kale into the boiling pot for no more than 30 seconds. then put it in the ice bath to slow the coking. Do it 3 times. The point here is to cook the kale without it getting too hot. At a certain temperature the green starts to break down. Puree the cooked kale along with the garlic in a blender, add water as necessary to keep it moving. Since I lent the Vita-Prep to my neighbor to mix grout, I ended up pushing my poorly pureed kale through a metal strainer, it'll be fine. I blanched about a pound (450g) of kale to get my 300g of kale puree.
For that fancy emulsified look grind the meat twice. Here I cut chicken into nice bits, put it into the freezer on a sheet pan, until just crunchy, ground it, spread it out in the sheet tray again, let it get crunchy in the freezer, and ground it again.
Just like pouring paint into the Chicago River, I mixed in the spices then added the green.
To assure the authenticity of this Irish banger, I added potato starch as the binder.
Stuff into prepared hog casings. For a richer patina, let them hang in the fridge for a couple of days.
For the Tricolor trifecta, whip up a pot of Irish cheddar mashers and top with an onion curry gravy.
Kale and Garlic Chicken Sausage
Per 1000 g of Meat
300g Kale puree (see notes above)
15g minced garlic (pureed with the kale)
15 g Salt
5g ground white pepper
2g powdered ginger
2g mustard flour
1g ground mace
pinch of cayenne
20g potato starch or milk powder.
Make as described above. I used a whole chicken cut up for my recipe. If you're buying by the bit, get thighs. Pork will work too.
Happy St. Patricks Day.
Here's a link my other Irish Banger recipe.