Tandoori Chicken Sausage

December 21, 2011
2 Ratings
  • Makes 5 lbs of sausage
Author Notes

This is a treasured family recipe - my grandmother's way of making chicken, my all time favorite dish. When making a sausage for Charcutepalooza, I wanted to bring in some of my family recipes. Although this one was adjusted to become a seasoning paste for sausage, it still tastes and reminds me of the day my grandmother taught me this recipe. —VivekS

Test Kitchen Notes

This is a great recipe that makes a lot of sausage, so feel free to halve the recipe or plan to freeze a bunch. The one snag I hit was that the instructions don't say what to do with all of the whole spices. I ended up cooking the paste with the whole spices, then removing them before adding the paste to the chopped meat. This seemed to work fine. Also, don't be intimidated if you aren't up for stuffing lots of sausage. I made links out of half of the recipe and froze the rest as loose sausage meat. I ate sausage patties for dinner tonight, and they were amazing—very juicy and delicious. I’d definitely recommend giving this recipe a chance, but plan ahead, as it takes two days. —UrbanHomemade

What You'll Need
  • 3.5 pounds chicken thigh meat, diced
  • 1.5 pounds pork back fat, diced
  • 2 onions, grated
  • 2 tomatoes, grated
  • 4 bay leaves
  • 1 cinnamon stick
  • 2 cardamon pods
  • 5 cloves
  • 1/2 tablespoon turmeric
  • 2 tablespoons yogurt
  • 1/2 tablespoon cayenne pepper
  • 7 garlic cloves, minced
  • 2 tablespoons grated ginger
  • 2 serrano chiles
  • 1 tablespoon garam masala
  • 1 lime, juiced
  • 40 grams of kosher salt
  • 1/4 cup freshly chopped cilantro
  • 3 tablespoons paprika
  • 1 cup ice cold water
  • 10 feet of hog casings
  1. First, you have to cook the masala. Heat some canola oil in a pot over medium heat and add the bay leaves, cinnamon stick, cardamom pods, and cloves. Allow the aromas to fill your kitchen and for the spices to toast a little. Add the grated onion and tomatoes. Season with salt and cook until nicely brown and caramelized, about 10 to 15 minutes. Add the turmeric and cayenne pepper and cook for another minute. Add the yogurt, garlic, ginger, serrano chiles, lime juice and garam masala. Cook the masala until it is completely dry and there is no visible moisture. This is key to ensuring your sausage becomes the correct texture. The finished masala should look like a seasoning paste.
  2. Take the masala off the heat and let cool to room temperature. If you add hot masala to the chicken, the chicken will cook, so make sure the masala is extremely cold before adding it to the diced chicken and pork fat. Add cilantro and the salt to the chicken masala and let sit in the fridge overnight so everything gets really, really cold.
  3. Put the chicken mixture through the small die on a meat grinder. Once all is ground, put the mixture in the bowl of your kitchen aid and start the mixture with the paddle attachment. Slowly add in the water until the mixture becomes very sticky, about 1 minute.
  4. Put the hog casings on the tube of your sausage stuffer and stuff into one huge link. Then, twist the casing to create 6 inch links.
  5. Cook the sausages to 160 degrees either by grilling or roasting.
  6. I served mine with some yogurt, green chutney (cilantro, mint, jalapenos, lime juice, cumin, and water blended together), some sliced red onions, and lemons.

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