Huisgemaakte Kippen rookworst met Geuze
Curious how to make your own sausage at home? In this article I’ll share you the recipe for the “Kippen Rookworst met Geuze”. A smoked sausage with chicken thighs and the belgian Geuze beer to bring some extra flavor. I’ve created this recipe for a meeting with some local BBQ and Sausage enthousiasts. Each of us shared our knowledge for a certain type of sausage, ranging from merguez over wild boar sausage to bloodlinks. Bloody interesting if you ask me! Hope you like my input shared with you guys and girls!
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- 1 piece of pork casings
- 2 complete chickens deboned
- 2 Tbsp Smoked Paprika powder
- 2 Tbsp Lime zest
- 1.5 Tbsp salt
- 2 tsp ginger powder
- 2 tsp marjoram
- 1 tsp ground lemon grass
- 1 tsp cumin
- 1 tsp cayenne pepper
- 50 ml. geuze per kg chicken mince
Debone the chicken and cut the meat in dices from about 5 cm.
Put the diced chicken in the freezer for about 1 hour. This way the meat will be easier to process in the meat grinder.
While freezing the chicken mix all spices and break up any clumps when they occur.
Rinse the pork casings thoroughly to remove the salt and pull them over the top of your sausage filling tube.
Grind the chicken meat twice with the 8mm. blade of your grinder.
Mix all spices under the chicken mince and add 50 ml. Geuze under the mince by hand. Knead the chicken mince until it starts to feel slightly sticky.
Put the sausage tube on top of your stuffing machine and take about 10 cm. of the pork casings in your hand before you start to fill it. Don't knot the pork casings or you'll risk having air bubles in the sausage.
Gently let the chicken mince slide into the pork guts while guiding the casing with your hand. At the desired length turn the sausage a couple of times to tie it up. Go on this way until all mince is gone.
Let the Sausages dry for min. 1hr. in a cool place before you start smoking them.
Prepare your Smoker for an indirect session at medium heat. (150-180°C). At this temperature and by cooking them indirect the Smoked sausage will remain juicy.
Smoke the sausages until you get an internal temperature from 72°C (this will take about 15 minutes).
You are looking for a sausage with more fat or you’ll want a cheaper version of this smoked chicken sausage? Try making this recipe with chicken thighs only.