Compártelo:

A modern twist on a classic dish, using chicken and bacon instead of pork.

there is a plate of food with mashed potatoes and meat

Featured Beer: Guinness Baltimore Blonde

Cerveza destacada:
Guinness Baltimore Blonde
Chicken & Apple Bangers & Mash German Listing
Categoría De Productos
Categoría De Productos
Principal
Dificultad
Dificultad
Difícil
Tiempo de preparación
Tiempo de preparación
2 horas 15 mins
Presentaciones
Presentaciones
10

Ingredientes

2270 g Chicken legs and thighs (boneless and skinless)

680 g Applewood smoked bacon

225 g Dried apples

237 g Distilled cider liquor

460 ml Apple cider

2 1/2 tbsp Coriander seed

1 tbsp Cumin seed

1 1/2 tbsp White peppercorn

1 tbsp Cardamom

10 g Fresh thyme

3 tbsp Salt

1 Length hog casing (enough for 3175g sausage mix)

ONION GRAVY

2 Spanish onions medium dice

2 tbsp Vegetable oil

2 tbsp Unsalted butter

3 tbsp Flour

2 tbsp Dijon mustard

1070 ml Beef stock

1 tbsp Worcestershire sauce

1 tbsp Salt

1/2 tbsp Black pepper

CRANBERRY CHUTNEY

3 tbsp Vegetable oil

2 Red onions, finely chopped

30 g Ginger, grated

1 Zest of orange

1 tbsp Whole grain mustard

1500 g Cranberries

460 ml Red wine vinegar

200 g Sugar

1 tbsp Salt

Método

In a covered saucepan, place dried apples and distilled cider liquor together. Simmer for 3 minutes and remove the rehydrated apples to cool.

Using a meat grinder, finely grind the chicken, bacon, and apples and add to a large bowl.

In a small saucepan, toast the coriander, cardamom, cumin and white peppercorn.

Grind these ingredients and add to chicken mix.

Next, add cider, thyme, salt and mix everything thoroughly. Soak and rinse the hog casings and place onto the medium extraction nozzle of a sausage press.

Fill the press with the chicken mix, taking care not to overfill the casings, as you will need room to twist.

Twist off in 10cm sausage links. Every other link should be twisted in the opposite direction and let rest for 2 hours.

Brown the sausages slowly in a heavy bottomed sauté pan for 5 minutes.

Transfer meat to a 180°C oven for 10 minutes and serve while hot.

ONION GRAVY

In a large skillet add oil, onions and butter.

Cook over medium heat and stir often until the onions are softened, about 15 minutes.

Add flour and cook for 2 minutes stirring continually.

Add Dijon mustard, beef stock, Worcestershire sauce, salt and pepper to the pan.

Whisk well until gravy is thickened (about 12 minutes) and serve immediately.

CRANBERRY CHUTNEY

In a medium sized saucepan add oil, finely chopped red onion and ginger.

Cook over medium heat until the onions soften, about 5 minutes.

Add red wine vinegar, sugar and cook until the liquid is a syrup-like consistency.

Add orange zest, cranberries and mustard to the pan. Cook for another 20 minutes and chill the mixture.

The chutney will thicken and flavours will develop as it chills in the refrigerator. Serve at room temperature.

EXPERIENCIA

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