Smoked Chicken Mole Sausage
Smoked Chicken Mole Sausage
Holy mole, these full-flavored Chicken Mole sausages are sure to spice up your sausage game. Chef Jed walks through the process of making a homemade mole sauce with chilies, nuts, seeds, spices, and dried fruit which gets strained and mixed into an all-chicken meat block.
- 12 – Guajillo Chiles, dried
- 4 – Chiles de Arbol, dried
- ½ Cup – Almonds, raw
- ½ Cup – Pepitas
- ½ Cup – Coriander
- ½ Cup – Sesame Seeds
- ¼ Cup – Raisins
- 3 – Corn tortillas, chopped
- 3 – Flour Tortillas, chopped
- 2 – Onions, rough chop
- 4 Clove – Garlic, rough chop
- As needed – Brown Sugar, to counter bitterness.
- 1 oz – Chocolate, DARK
3 TB – El Jefe Taco Rub
- 12 LB – Chicken Thighs, boneless/skinless
13 Gram – Speed Cure
32/35mm Natural Hog Casing
- Start by making the mole sauce.
- One at a time, over medium heat, toast off the following ingredients and set aside. Starting with the chiles, almonds, pepitas, coriander, sesame seeds, raisins, and finally the tortillas.
- Sauté the onions and garlic in oil, just enough for them to sweat.
- Bring 2 qt of water to a boil.
- Add all the toasted ingredients and the sauteed onions and garlic, return to a boil.
- Remove from heat and cover for 20 minutes to steep.
- Strain out the ingredients and add them in batches to a blender. Add 1 cup of the steeping liquid at a time to help thin out the sauce.
- Blend until smooth.
- Strain the sauce through a fine sieve.
- Repeat with the remaining steeped ingredients.
- Once the sauce is blended and strained place it in a saucepot and onto the stove over medium low heat to reduce slightly, about 20-25 minutes.
- In this time adjust the seasoning with El Jefe rub and brown sugar as needed.
- Stir in chocolate until melted.
- Cool the sauce completely while you start to make the sausage.
- Soak casings according to directions on the packaging.
- Trim the tendon from the underside of the chicken thighs, no need to trim any fat.
Using cold grinder parts and meat, grind the chicken once through a 3/16” plate.
(Generally, you only need to grind once for chicken sausage)
- Once the sauce is cooled, separate it into 2 portions. One will be used for the meatblock and the other for dipping the sausage into later.
- Stir the speed cure into the mole sauce and then pour into the meatblock.
- Add El Jefe rub to the meatblock and then mix the meat with your hands until protein extraction.
- Load the sausage stuffer with a ¾” horn and fill with your meatblock.
- Thread the casings and stuff the sausages.
- Link the sausages every 6” and use a sausage pricker to eliminate air pockets.
- Place the cased sausages on a rack lined tray in the fridge overnight to dry out and form the pellicle.
- On smoking day, remove the sausages from the fridge while you smoker preheats.
- Set the smoker to 120 degrees for the first stage of the smoke schedule.
Follow this schedule:
120 degrees – 1 hour
130 degrees – smoke on – 1 Hour
140 degrees – smoke on – 1 Hour
150 degrees – 1 Hour
160 degrees – 1 Hour
170 degrees – 1 hour
180 degrees – until internal temperature of the sausage reaches 160 degrees
- Remove the sausages from the smokehouse and allow to cool for 30 minutes at room temperature before placing in the fridge to cool completely.
- To eat, grill the sausages until hot and serve with heated mole sauce. Garnish with toasted sesame seeds.