Today’s wonderful sausage recipe comes to us from Dr. Lee Goldstein (@leegoldstein on instagram). This all chicken sausage combines all the elements of the classic Chicken Tikka Masala dish into a sausage format and I have to admit, it was amazing!!
Follow basic sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment before and after use.
- Chill your meat to below 34f or 1c before grinding.
- Before you mix your meat make sure you rechill to 34f or 1c, if you add any liquid make sure its ice
- Mix the meat, liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
- Cook till you reach your desired internal temp.
Here are a few things you might find useful when making this sausage
- SavorYe Flavor Booster
- High Quality Natural Casings (AA Grade)
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
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Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
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Chicken Tikka Masausage
A delightful play on the Classic Tikka Masala
How much do you want to make? 1000 grams
Ingredients
- 450 g chicken thigh
- 300 g chicken breast
- 250 g chicken skin
- 15 g salt
- 7 g savorye
- 2 g white pepper
- 5 g garlic powder
- 10 g coriander powder
- 5 g garam masala
- .5 g fenugreek
- 5 g paprika
- 5 g cumin powder
- 1 g ginger powder
- 2.5 g mirchi powder can sub with cayenne
- 30 g milk powder high heat
- 25 g tomato paste
- 75 g heavy cream
- .5 g baking soda to neutralize the tomato paste
- hog casings 29-32mm
Instructions
Prepare the casing (If you plan on having a cased sausage)
- Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.
Prepare the meat and spices
- Clean your meat and skin of any unwanted parts and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
- Grind your chilled meat and skin on a 6mm plate.
- In a small container combine the tomato paste, the heavy cream, and the baking soda. Give it a mix.
- Mix the chilled meat with the spices and your neutralized cream/tomato paste till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
- Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size and refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.
- Cook the sausage till you reach your desired internal temperature
Cooking a fresh sausage:
- GRILL METHOD | Bring the temperature of your pit to 225f – 300f (107.2c – 148.8c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.
- BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f – 300f (107.2c – 148.8c) and bake till you reach your desired internal temperature.
Storage Instructions
- Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
- You can also place these sausages in a vacuum sealed bag and freeze for later.
Looks fantastic!
WELL, IT LOOKS LIKE ANOTHER WINNING SAUSAGE RECIPE THAT I WILL ALSO TRY SINCE MY LOCAL GROCERY STORE HAS CHICKEN BREASTS ON SALE THIS WEEK.
I’m originally from London UK and am very find if Indian food, I now live in upstate New York and good Indian food is hard to find so when I saw this recipe pop up I was very excited. I can’t wait to make these and try them, I hope I’m as excited as you were when you tasted these, they look fantastic.
Can I do a cured version of this?
Sure add .25% curing salt and take it away!!
It’s so good to see you again Eric, you make October the best time of the year. Good Luck.
Can you please help me with a non dairy substitutes for the heavy cream and milk powder?
Thanks for all the effort!
Thank you. For the milk powder you can use potato starch instead (in the same quantities) and for the liquid you can use water or chicken stock.
Hi Eric,
Great seeing you again—and thanks for all your effort.
I’d really appreciate your help with non-dairy substitutes for the milk powder and heavy cream.
Thanks in advance,
Itay
For the milk powder you can use potato starch instead (in the same quantities) and for the liquid you can use water or chicken stock.
This looks fantastic, thank you. I’m actually trying it out right now. In Pakistan I can’t get Savorye, so i’ve just substituted that with chicken powder for this one. Chicken tikkas are the quintessential Pakistan street food (and subcontinental immigrants turned it into a curry into the UK and called it Chicken Tikka Masala, so i’m very curious to see how the sausage compares to a coal bbq chicken tikka. Depending on how the initial trial turns out, I may substitute the paprika with smoked paprika to get it closer to the real thing. Will let you know how the trial turns out :). Btw – am a huge fan of your work.
Excellent!! Let me know how you like it!!
Resounding success. Emulsified beautifully too, even though i forgot to add the potato starch. But I guess the cream also helps with the emulsification. Thank you.
I just made 2.5kg of this, and it’s in the fridge firming up overnight. After eating my test patty from what was left in the stuffer, I definitely know I DID NOT MAKE ENOUGH! Wow! Larry Kapigian and Eric, this sausage is out of this world!
Nice!!! Glad you liked it!! I thought it was great as well!