- Chicken Kiev
Sausage Company make some really
good sausages and when we were in
there last we found some interesting
Chicken Kievs...well in for a penny!
We've been predominantly sampling
pork sausages so these chicken ones
are a bit of a departure but we must
see what there is out there that are
"other than pork".
From the look of the raw sausages we
noticed yellow'ish blobs under the
skins in the mix. Jason Drage
owner of the Churchgate Sausage
Company explained that in
development they had tried different
ways of delivering the garlic
flavour into the sausage and the
best way they had found was to put
small daubs of garlic butter in to
the mix with some parsley. The 100% chicken
thigh used is very lean so the
butter also provides the necessary
fat to keep the sausages succulent.
When raw there was a
delightful garlic aroma, which
although obvious wasn't too strong, but when cooking,
wow, the aroma was superb! Now
these sausages cook up really well
and we're not just saying this
glibly, they really do taste
wonderful. A close texture
with the really high percentage of
meat and a
superb bite, almost a snap.
I stabbed one from the pan and bit
in to it. Ooh! Really
good, but care is required if you do
this as you could bite in to a hot
pocket of garlic butter which may
result in blistered lips! Go
on, it's worth the risk!
Jason Drage of the Churchgate
Sausage Company certainly knows his
stuff when it comes to sausage
making. There's more "other than
pork" examples on offer, so it may
be the "Lamb Merguez" next then....
- Chicken Kiew
150x25mm before cooking, 145x23mm
63g before cooking, 56g after.
That's a shrinkage of 11% & weight
loss of approx 10%.
6 sausages approx. £3.77