Homemade Crumbed Chicken Cheese Sausage Recipe

Whenever I go on a trip, there's one thing I always look forward to - the Crumbed Chicken Cheese Sausage from service stations in South West of Australia. In this video, I'm excited to share how to recreate this beloved road trip snack right in your own kitchen.

Join me as I take you through the step-by-step process of making the Crumbed Chicken Cheese Sausage, a dish that brings back the memories of trips around the South West Australia. With its crispy Panko breadcrumbs, succulent chicken, and melting cheese, this sausage is a taste of nostalgia you won't want to miss

https://youtu.be/zklkcIN5xEQ

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Homemade Crumbed Chicken Cheese Sausage Recipe

Yield: 6

Author: Traditional, but not

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

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Ingredients

Chicken Sausage

• 300g skinless chicken breasts, trimmed
• 300g skinless chicken thigh, trimmed
• 1 egg white
• ½ tsp salt
• ½ of white pepper
• ½ dry thyme
• 100g dry mozzarella cheese, cut into small pieces

Breading Station

• flour
• 2 eggs
• Panko bread crumbs
• salt
• 300-500 ml vegetable oil

Instructions

Chicken Cheese Sausage

1. For the Boudin Blanc, roughly chop chicken and place into a food processor. Add egg white, salt, pepper and process to a paste.
2. Transfer to a bowl and add mozzarella cheese and mix well.
3. Working one portion of chicken mince at a time, place onto a 30cm square of cling film. Fold the film over to cover the filling and using the film either side of the mixture, roll firmly on the bench into a log.
4. Try to have no air bubbles in the mixture. Once you have the desired length, spin by holding both ends and then tie to secure them. We recommend watching the video for this step. Repeat with the remaining mixture to form a total of 6 sausages.
5. Place sausages into a saucepan of cold water and top with a small plate to keep the sausages submerged. Bring to the boil then remove from the pan.

Crumbed Chicken Cheese Sausage

1. Prepare the breading station by mixing eggs with water in a bowl.
2. Next prepare one deep plate or bowl with flour and some salt and one with with Panko breadcrumbs and salt.
3. Start by rolling one sausage at a time in the flour.
4. Then dip it into the egg, allowing the excess egg to drain back into its bowl.
5. Then dip the the sausage into the Panko bread crumbs.
6. For a double coat dip it back into the egg and after in the Panko breadcrumb again.
7. Then set aside the sausage on a plate. Repeat with the remaining sausages.
8. Next heat up vegetable oil in a pot to 170°C.
9. Deep-fry the sausages in batches till golden brown and cooked inside which is about 75°C (use a thermometer to check the internal temperature).
10. Then remove with a slotted spoon and place them to a wired rack.
11. Season with salt.