Recipe: Chicken and Shiitake Mushroom Sausages

Spectacularly Delicious Chicken and Shiitake Sausage Recipe

(As first published on The Hip Girl's Guide to Homemaking in a guest post)

yields 8–12 sausages, depending on how long you make the links

Note: the settings and grinding instructions are based on using the KitchenAid tools (I don’t get a kick-back; I’m just a big fan.)

1. Cut up 6 thick slices of bacon into 1” pieces and render some of the fat over low heat in a pan on the stove top. Do not brown. Remove bacon pieces and set warm grease aside, still in the pan.

2. Trim stems from 1/2-lb Shiitake mushrooms and wipe caps clean with a moist paper towel, and then cut into quarters. Over low heat, sauté them in the bacon fat for 5 minutes until they soften, absorb the fat and brown just a bit. If things look a little dry, add a pat of butter. Let cool.

3. Cut into 1” chunks:

2 lbs of boneless, skinless chicken thighs

1 lb of boneless, skinless chicken breast

4. Mix together in a large mixing bowl (one that fits in the fridge) the chicken chunks, bacon, mushrooms and add:

1 cup grated Parmesan cheese

3 cloves garlic, minced

1 small white onion, diced

3 Tbs fresh parsley, chopped

kosher salt (~2 tsp) and freshly ground black pepper to taste

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Put the bowl into the fridge for at least an hour so it all gets good and cold.

5. Cut the sausage casings into manageable lengths, about a yard long. You’ll use approximately two yards for this recipe.

Rinse off the salt. Fit the casings onto your kitchen faucet head to gently flush out the salt from the insides. (Make sure the other end of the casing is inside your sink!)

6. Affix your grinder to the stand mixer using the medium-size cutting disc (according to manufacturer’s directions). Place a large bowl beneath where the ingredients will be coming out. Pass the meat mixture through the grinder set on medium speed (the 4 setting on my mixer).

When it’s been through once, mix well again in the bowl with a spatula and then pass everything through the grinder a second time.

7. Remove the cutting disc from the attachment and replace it with the stuffing funnel. Slip one casing onto the funnel, bunching it up so it’s on the funnel. Very important: before you start stuffing, tie a knot at the end the casing!

Place a large spoonful of the ground chicken mixture into the grinder pan and use the plunger (comes with the grinder) to push the meat into the casings. As the meat extrudes into the casings cinch out any air pockets and twist them every 5 or 6 inches or so. (A spare hand here will be a boon to first-timers, but solo sausage makers can succeed by just going slowly.)

Repeat with second yard-long casing when you run out of room in the first casing.

You can cook up your sausages immediately on the stove or on the grill (medium-low heat is best so they don’t burst), or keep them in the fridge for up to 3 days (or the ‘use by’ date on your chicken packages). They freeze beautifully too.