recipes.net Hey there, fellow foodies! Are you looking to spice up your life (and your plate) with a delicious and healthy option? Look no further than homemade Amylu Paleo Andouille Chicken Sausage! This recipe is packed with flavor, surprisingly easy to make, and perfectly fits a Paleo lifestyle. Let's get started!
Ingredients:
- 2 lbs Ground Chicken (preferably thighs for more flavor)
- 1 Large Onion, finely diced
- 2-3 Cloves Garlic, minced
- 1 Red Bell Pepper, finely diced
- 2-3 Jalapeños, seeded and minced (adjust to your spice preference)
- 2 tbsp Smoked Paprika
- 1 tbsp Dried Thyme
- 1 tsp Dried Oregano
- 1 tsp Cayenne Pepper (adjust to your spice preference)
- 1/2 tsp Ground Allspice
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/4 cup Chicken Broth (optional, for added moisture)
Equipment:
- Large Mixing Bowl
- Sharp Knife
- Cutting Board
- Measuring Spoons and Cups
- Optional: Sausage Stuffer or Plastic Wrap
- Optional: Grill, Pan, or Oven for cooking
Step 1: Prep the Ingredients: Finely dice the onion, red bell pepper, and jalapeños. Mince the garlic. Having all your ingredients prepped and ready to go will make the process smoother.
Step 2: Combine the Ingredients: In a large mixing bowl, combine the ground chicken, diced onion, red bell pepper, minced garlic, and minced jalapeños.
Step 3: Add the Spices: Add the smoked paprika, dried thyme, dried oregano, cayenne pepper, ground allspice, sea salt, and black pepper to the mixing bowl.
Step 4: Mix Thoroughly: Using your hands (or a sturdy spoon), thoroughly mix all the ingredients until everything is evenly distributed. Don't overmix, as this can make the sausage tough. If the mixture seems dry, add the chicken broth a little at a time until it's just slightly moist.
Step 5: Form the Sausages (Two Options): Option 1: Sausage Stuffer: If you have a sausage stuffer, follow the manufacturer's instructions to stuff the mixture into sausage casings. This will give you a more traditional sausage shape. Option 2: Plastic Wrap: If you don't have a sausage stuffer, you can use plastic wrap. Place a portion of the mixture onto a sheet of plastic wrap and roll it tightly into a sausage shape. Tie off the ends. You can also make patties if you prefer.
Step 6: Chill the Sausages: Place the formed sausages (either in casings or wrapped in plastic) in the refrigerator for at least 30 minutes. This will help them firm up and hold their shape during cooking. If using plastic wrap, it is recommend removing and discarding the plastic wrap before cooking.
Step 7: Cook the Sausages: Grill: Preheat your grill to medium heat. Grill the sausages for about 15-20 minutes, turning occasionally, until they are cooked through and the internal temperature reaches 165°F (74°C). Pan: Heat a skillet over medium heat. Add a little oil (olive oil or coconut oil works well). Cook the sausages for about 15-20 minutes, turning occasionally, until they are cooked through and the internal temperature reaches 165°F (74°C). Oven: Preheat your oven to 375°F (190°C). Place the sausages on a baking sheet and bake for about 25-30 minutes, or until they are cooked through and the internal temperature reaches 165°F (74°C).
Step 8: Serve and Enjoy!: Your homemade Amylu Paleo Andouille Chicken Sausages are now ready to enjoy! Serve them on their own, in a bun, or as part of a larger meal. They are delicious with roasted vegetables, cauliflower rice, or a fresh salad.
Congratulations, you've just created your own batch of delicious and healthy Amylu Paleo Andouille Chicken Sausage! This recipe is a great way to control the ingredients in your food and customize the flavor to your liking. Feel free to experiment with different spices and herbs to create your own unique sausage blend. Enjoy!
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