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Buffalo Chicken Sausage Recipes
Hey, guys welcome to MissPalvi I am Vishant and today let’s make buffalo chicken sausage recipes and can eat these delicious recipes for your breakfast, lunch, and dinner.
Protein in Chicken Sausage
Chicken sausage is good source of protein
Chicken Sausage Hot Dog
Today let’s make New York style hot dogs cucumber relish is nothing but that classic green colored pickle that you see in a classic hot dog
- Hot Dog Buns
- Chicken Sausages
- Dijon Mustard
For Cucumber Relish –
- ½ tsp – Yellow Mustard (Soaked in 1 tbsp. Water or Vinegar)
- 2 tbsp – Dill Leaves, Chopped
- 4 – English Cucumbers, Finely Chopped
- 1 – Small Onion, Finely Chopped
- 1 – Red Chili, Seeded and Finely Chopped
- ½ cup – White Vinegar
- ¼ cup – Sugar
- 1 tsp – Salt
- 2 tsp – Flour (Stirred into 2 tsp Water)
For this I’m using cucumbers he’s gonna snip the ends off and without peeling we need to cut these into long thin strips when you get it proprietary in bottles as well but to make it at home is quite a different charm and fun
The only thing to note in slicing the cucumber’s is that eventually, we need to remove the seeds off so this is a central core of the cucumber which needs to be discarded or to eat in a way to glory
The next step is to cut the cucumber slices into very fine brunoise like so when it’s a very simple cut of vegetable in which you first need to cut Julianne’s then turn them over and slice them further into finer pieces called Renoir’s the cucumber is chopped and ready to this
I’m adding in some salt and this is to draw out all the moisture or liquid from the cucumber we’ll give this a quick mix and keep this aside for a minimum of half an hour
While this is resting let’s quickly cut a red onion chop this as fine as you can and along with this some buildings when the leaves are very strong in flavor should just a little and the job is done all of this is ready now let’s wait for the cucumber to release some water
It’s been roughly around half an hour and the cucumber has released a lot of water well time to drain this now but as I’m using a sieve I’m gonna press this with the back of a spoon like so it’s important to drain out all the water from the cucumber because if you do not do this the relish becomes mushy or soggy
Well this is the step that will help the relish retain its bite yet doneness we need to transfer this into a pan because now begins the cooking process to the cucumber I’m adding in the chopped red onion along with that then leaves time to turn the flame on
At this stage I’ll be adding in sugar to this I’ve added one teaspoon of yellow mustard which has been soaked in 1 tablespoon of either water or vinegar to this I’m adding four to five tablespoons of white vinegar along with half a spoon of wheat flour now immediately when you add in the wheat flour you will see that the relish becomes cloudy but that’s exactly how we want it because eventually when the flour cooks out will become nice and transparent this needs to be nicely mixed and cooked for a further eight to ten minutes on medium flavor
While the relish is cooking here on the next burn area let’s heat a griddle pan and add in just a little bit of oil now this oil could be of your choice you could use olive oil canola oil or any neutral oil the oil is heated up in the pan let’s slide in chicken sausages but generally a lot of hot dog makers also tend to steam this but I prefer these grilled
Keep an eye on the relish as well because this is the stage where the sugar may burn out and turn into caramel but that’s not how we want it the cucumber relish is ready
I’m going to transfer this in a bowl that this says now you could choose to transfer this energy R and keep this to mature for three to four days but nevertheless, instant relish also tastes amazing I’ll get these sausages closer to me turn the flame on and turn this over one slice the sausages are grilled and ready
Now move on to the Assembly of the hot dogs for this I’m using the classic bun which is used for dogs and I’m slitting it like so just remember not to cut it deeper because you do not want the bread or the hotdog to split into half to make this one nice and soft
I’m adding in some mayonnaise-like so well the quantity of mayonnaise and the other sauces like mustard or relish is an absolutely personal choice well you could also choose to reheat the bun but I prefer the bun at room temperature and the sausage nice and hot on top of the mayonnaise I am adding in this nice fresh relish like I said this could be served warm this could be served cold or at room temperature time to place the grilled sausages some more relish if you prefer
On top of the sausage, I’m going to drizzle some American or English mustard and finally some more mayonnaise if you prefer with this your new york-style hot dogs are ready
Do try this at home and I’m definitely want to love this do not forget to comment and share the post while I’m going to enjoy this delicious recipe.
Chicken Sausage Curry
When it comes to cooking with chicken sausages, We always use them in hot dogs, Have them for breakfast or cook them in Pastas. Today, I’m going to show you something slightly different, A Chicken Sausage Curry. Something new to try in this new year, So let’s get started.
Chicken Sausage Curry Ingredients –
- 1 tbsp – Oil
- 300 Gms – Chicken Sausages
- 2-3 tbsp – Oil
- 1 – Bay Leaf
- 2 – Cinnamon Sticks
- 2 – Cloves
- 1 Onion – (sliced)
- 1/8 tsp – Sugar
- 1 tsp – Ginger (minced)
- 1 tsp – Garlic (minced)
- 1/2 – cup Green Peas
- 1/2 – Carrot (sliced)
- 2 – Tomatoes (puréed)
- 1 tsp – Red Chilli Powder
- 1 tsp – Coriander Powder
- 1/2 tsp – Garam Masala
- 1/2 tbsp – Tomato Ketchup
The first thing I’m going to do is fry up the chicken frankfurter sausages that I have here. Don’t need too much oil, just a little bit.
Just spread it around the pan and let it heat up. Just place the sausages in the pan now to fry up. These sausages are nicely fried, we’re going to cook them further. So for now, I’m just going to let them rest on this plate And cool down slightly.
Now we’re going to start making the curry in the same pan, I’m going to add some oil. This time a little generously because I’ve to fry some onions. First thing in are some whole spices,
I’m going to add 1 Bay Leaf. 2 skinny sticks of Cinnamon. And 2 Cloves. Next in is 1 onion that’s been sliced up. Now to help caramelize the onions, I’m going to add just a tiny pinch of Sugar. And some Salt. Saute that. While the onions are frying up, I’m just going to slice up these sausages that we had fried earlier. The onions are starting to caramelize,
So now I’m going to add some finely minced Ginger. And some finely minced Garlic. I know this is a sausage curry, but it’s going to become even more delicious with some vegetables, The first of which are some Peas. And just about 1/2 a Carrot. Saute that in.
Now to this, I’m going to add 2 Tomatoes that have been pureed. Quickly, I’m going to add some spices. First of which is some Red Chilli Powder. Some Coriander powder. And Garam Masala (Spices). Stir that in. The masalas are cooking really nicely in the tomato puree,
Now to this, I’m going to add a secret ingredient, Which is not so secret anymore, but makes it very yummy, Some Tomato Ketchup. Stir that in. So that it cooks with our masalas (Spices).
Now, I’m going to add some water. Now I’m going to add the sausages back into the pan. Make sure that they are completely submerged in the curry. Take the flame up to high, And let this come to a simmer. The masalas (Spices) have nicely cooked into the gravy,
And the sausages have also absorbed all the flavors of the masalas (Spices) that we had added.
Sometimes this ‘Sausage Curry is absolutely ready, I’m going to turn off the flame. And plate this up. The sausages have lumped up, They’ve absorbed all the flavors from this curry, And of course a bit of the curry as well. The carrot is nice and tender, it’s so yummy.
This is a really quick and easy curry to make with ingredients that you can find easily. I hope you try this recipe And stay tuned to MissPalvi for loads more.
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