I've been a bad sausage maker this year. While I was super excited to get a five-pound vertical sausage stuffer for my birthday back in January—finally saying goodbye to the KitchenAid stuffer, which, like any screw-driven stuffer doesn't work very well—I somehow went a full eight months without making one link. Oh, the shame.
It figures that I finally get back on the wagon only after prime grilling season is over, but this spicy mango chicken sausage I devised was well worth the wait.
To get the most intense mango flavor, I used dried mango (Philippines-grown only in my house) then matched it with cilantro, garlic, and jalapeno for a kick of heat.
Against the light taste of the chicken, the sweetness of the mango stood out, with the jalapeno lending a pleasing, mild heat. Altogether it was a really nice mixture of flavors that made a bright, fresh, and fruity link.
- 1 cup mango juice
- 5 pounds skin on, boneless chicken thighs, cubed
- 7 oz dried mango, finely chopped
- 3/4 cup finely chopped jalapeno, seeded
- 1/2 cup finely chopped fresh cilantro
- 1 tablespoon minced fresh garlic
- 2 tablespoons Kosher salt
- 1 tablespoon paprika
- 1 teaspoon freshly ground black pepper
- 1/2 cup ice cold water
- 10 feet hog casings, soaked in tepid water for at least 30 minutes and rinsed
- Type of fire: Direct
- Grill heat: medium-high
Bring mango juice to a boil in a small saucepan over medium heat. Continue to boil until thickened and reduced to 1/4 cup. Remove from heat, cool to room temperature, then refrigerate until cold.
Combine chicken, mango, jalapeno, cilantro, garlic, salt, paprika, and black pepper in a large bowl. Chill until ready to grind.
Grind the mixture trough the small die into a bowl set in ice.
Using paddle attachment on a stand mixer, mix on low speed for 1 minute. Add reduced mango juice and water, increase speed to medium, and mix until liquid is incorporated, about 1 minute more.
Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.