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Fresca Salsa Polo La Salchicha

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  • Fresca Salsa Polo La Salchicha

    My attempt @ saying Fresh Salsa Chichen Sausage ?????

    I love grilled chicken breasts with fresh salsa on them.... Fresh, Light & Easy. Thought I would try to incorporate some of those ingredients into a chicken sausage. It turned out pretty good & was not dry due to the moisture in the vegetables. I went really lean on the chicken, so one could JACK UP the fat content by using thighs only & the skins with them if they wanted.

    3.5# Chicken Breasts, Skinless
    1.5# Chicken Thighs with most all skin & fat removed
    Roasted Red Pepper's
    Roasted Jalapeno's
    Roasted White Onion's
    Artichoke Hearts (marinated)
    Green Chile's (canned)
    Garlic
    Cilantro
    Brown Sugar
    Sea Salt
    Cracked Black Pepper
    Rub (I used mine, which is kinda sweet)
    Bud Light Lime for liquid
    Attached Files
    Last edited by Fishawn; 11-30-2009, 11:04 PM.
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  • #2
    My God they look goooooooooooood
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    • #3
      those do look good!

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      • #4
        Those do look awfully good! You're living up to your sausage head title.
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        • #5
          Mighty fine lookin vettles there
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          • #6
            Awesome sausage Scott! Bitchen colors and I like the ingredient list for them. Ya know mine always seem to want to blow out on the grill...and I get a mushroom tip sausage 9 times outta 10. Very similar sausages in texture yet no mushroom tip ??¿¿ Although I am still finishing up on the collagen casings...probably just answered my own question
            Ryan

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            • #7
              heck yea, those look very tasty. and well made. you are getting after it with the sausage making.
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              • #8
                Originally posted by Uncle-Honky View Post
                Awesome sausage Scott! Bitchen colors and I like the ingredient list for them. Ya know mine always seem to want to blow out on the grill...and I get a mushroom tip sausage 9 times outta 10. Very similar sausages in texture yet no mushroom tip ??¿¿ Although I am still finishing up on the collagen casings...probably just answered my own question
                Ryan, I have gotten the "mushroom tips" on them in the past & I use natural hog casings. I have started grilling them indirect to cook, then onto the hot parts of the grill to color them up for appearance & a little more "snap" to the casings. Another thing I have been doing with chicken is using more liquid in the mix, not stuffing the casings so tight & after stuffing & linking I will go along with me trusty 'ol corn on the cob holder & give each link 3-4 pricks with it. Not sure if there's any science behind it, but it has worked.
                Attached Files
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                • #9
                  just add oats ;-)

                  Good looking sausages. Going to have to try some chicken one of these days.
                  Made In England - Fine Tuned By The USA
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                  • #10
                    Man that looks good.Awesome.....

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                    • #11
                      Man....nice.....like the sound & looks of them rascals!
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                      • #12
                        I'm speechless, Scott...
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                        • #13
                          Scott them looks great. But artichoke hearts? Weird. Love em though.
                          Originally posted by curious aardvark View Post
                          just add oats ;-)

                          Good looking sausages. Going to have to try some chicken one of these days.
                          At SMF all he could say was "celery powder," and here it's "oats."


                          Tom

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                          • #14
                            Wow, pretty darn good looking sausages there Scott. Kudos...
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                            • #15
                              what's wrong with celery powder ?(nothing wrong with oats lol)
                              Made In England - Fine Tuned By The USA
                              Just call me 'One Grind'



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