Smoked Chicken Mole Sausage
Smoked Chicken Mole Sausage
PS Seasoning
3 hours
12 minutes
Mexican
Poultry
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.
Ingredients
- 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
Directions
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 Remove smoke 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.
