In addition to the traditional way of making cinnamon pork sausage, you can also tweak it a bit with chicken instead of pork to make the old dish more interesting and delicious. Let’s get cooking with TasteVN and learn 2 new delicious fried dishes!
1. Chicken cinnamon sausage
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Preparation
40 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Chicken Cinnamon Sausage For 3 pieces
Chicken breast 800 gr Minced pork 200 gr Potato starch 20 gr Baking powder 1 teaspoon Cinnamon powder 5 gr Food coloring 1/2 teaspoon (orange color) Cooking oil 230 ml Fish sauce 1 tablespoon Common spices a little (salt/ sugar/ ground pepper)
Ingredient image
How to make Chicken Cinnamon Sausage
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Prepare and grind the chicken
After purchasing the chicken, wash it thoroughly with diluted salt water and then cut it into small pieces. Add the chicken to a grinder along with 1 tablespoon of fish sauce, 2 teaspoons of sugar, 1 teaspoon of pepper, and grind until the chicken is finely minced.
After grinding, use food wrap to cover the ground chicken and place it in the freezer for 1.5 hours.
Tip: Keeping the ground chicken in the freezer will help the sausage become firmer and tastier when ground.
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Mix the flour mixture
In a small bowl, add 20g of potato starch and 1 teaspoon of baking powder, dissolve with 30ml of clean water.
Tip: If you don’t have potato starch, you can use tapioca flour as a substitute.
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Grind the chicken for the second time
Take the meat that has been frozen for 1.5 hours out and add 30ml of cooking oil, the dissolved flour mixture, and grind for the second time until the mixture is smooth.
Add 200gr of raw pork sausage and 5gr of ground cinnamon, and grind smoothly once more.
Tip: The meat to be ground should always be kept cold with ice to make the meatball firmer and tastier.
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Wrap and steam the meatballs
Lay a layer of parchment paper on a flat surface, place the raw pork sausage in and roll it tightly, pinching the ends and folding them. Tie a layer of aluminum foil on the outside, then place the meatball in a steamer for 30 minutes.
Tip:- Wrapping aluminum foil around the meatballs will help them heat evenly and cook faster.
- If you have banana leaves, you should wrap them to enhance the aroma of the meatballs.
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Fry the meatloaf
After steaming the meatloaf, take it out and remove the wrapping paper.
Put 2 drops of orange food coloring into a bowl and mix with 30ml of water. Brush the colored water mixture evenly on both sides of the meatloaf.
Turn on high heat to heat 200ml of cooking oil, when the oil is hot, add the meatloaf and fry until it swells and turns golden brown, then turn off the heat and remove the meatloaf onto paper towels to absorb the oil.
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Final Product
The fried cinnamon sausage is golden brown, both chewy and incredibly fragrant. Each piece of sausage cut out has a high elasticity, smooth texture, and a strong cinnamon aroma.
This is a simple dish that any housewife can easily prepare for her family or use as a very suitable gift!
2. Cinnamon Chicken Sausage (recipe shared by a user)
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Preparation
1 hour
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Processing
1 hour 15 minutes
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Difficulty
Medium
Ingredients for Chicken Sausage (recipe shared by a user) Serves 4 people
Chicken thigh 700 gr (bone removed and skin discarded) Fish sauce 20 ml Cooking oil 60 ml Black pepper powder 1/2 tablespoon Onion powder 2 gr Cinnamon powder 4 gr Tapioca flour 20 gr Baking powder 5 gr (baking powder) Color-enhancing cashew nuts 2 gr Cold water 9 tablespoons (ice water) Common seasoning a little (MSG/salt/sugar)
How to make Cinnamon Chicken Sausage (recipe shared by a user)
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Prepare the ingredients
First, soak the chicken in diluted salt water and then rinse it with clean water to remove the fishy smell. Next, use a knife to slice the meat into thin pieces and chop it finely.
Then, take a large bowl and marinate the meat with 3g of monosodium glutamate, 3g of salt, 3g of sugar, 20ml of fish sauce, 4g of cinnamon powder, 2g of onion powder, 20g of tapioca flour, 5g of baking powder, 1/2 tablespoon of black pepper, and 40ml of cooking oil.
Mix the above ingredients well, then place them in a food storage bag, spreading the meat evenly throughout the bag, seal the bag tightly, and store it in the refrigerator for 1.5 – 2 hours before grinding.
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Minced meat
After chilling the meat for a sufficient amount of time, take it out and divide it into 3 parts.
To mince the meat, take 1 part and put it into the machine, adding 3 tablespoons of cold water. Start the machine to blend it finely, stopping every 5 seconds for 2 seconds to prevent the machine from overheating. Do the same with the remaining 2 parts of meat.
Continue mincing until the meat mixture turns light pink and reaches a sticky consistency that doesn’t fall off the spoon.
After you finish mincing the meat, place it in parchment paper and roll it tightly by hand, then continue to wrap another layer of aluminum foil outside.
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Steaming meat and coloring
First, place the steamer on the stove, wait for the water to boil, then put the sausage roll in to steam for 50 minutes. After steaming for the designated time, turn off the stove and let the sausage sit in the pot for an additional 10 minutes.
During that time, place a pan on the stove and add 2g of annatto seeds and 20ml of cooking oil to heat for coloring.
After letting it sit for 10 minutes, remove the sausage from the pot, peel off the outer paper, and brush the annatto oil all over the sausage surface.
Next, place a pan on the stove and add cooking oil. Wait for the oil to heat up, then reduce the heat to low and add the sausage to fry. When frying, each time you flip the sausage, brush additional annatto oil to achieve a beautiful golden color.
Once fried, let the sausage cool down; you can wrap it in plastic wrap and store it in the refrigerator’s cool compartment for up to 5 days.
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Final product
A delicious chicken cinnamon sausage is chewy and crispy, with a fragrant hint of cinnamon and just the right amount of saltiness. You can enjoy the sausage with rice, or it’s also very tasty on its own!
How to choose delicious chicken breast
- You should buy chicken breast that, when pressed, bounces back immediately and feels soft to the touch, indicating it is fresh.
- Fresh chicken breasts usually have a pink color and a slightly glossy surface, making them look very appetizing.
- Dark-colored chicken breast meat indicates that it has deteriorated and is no longer fresh.
- Absolutely do not buy if the chicken breast is completely white, as this indicates it has been soaked in chemicals and has lost its original nutritional value.
- When you press it, if it leaves a fingerprint and the surface is dry, this piece of meat is no longer moist, showing that it is not fresh and should definitely not be purchased.
How to choose delicious pork paste
- You should buy pork paste that is free of impurities, with a light pink color, smooth and glossy, good adhesion, and elasticity.
- Delicious pork paste has a chewy and fragrant texture when cooked, not crumbly, and has no unpleasant odor.
- Do not buy pork paste that has a strong unpleasant smell, is slimy, and has unusual colors.
- If you want to ensure food safety, you can make pork paste at home using the recipe from TasteVN.
Tips for successfully making chicken cinnamon sausage
- Chicken and raw sausage must be frozen and airy before being ground a second time because if the meat is not cold when grinding, the machine’s heat will partially cook the meat, making the sausage crumbly and unpleasant to eat.
- If using a whole piece of meat to make cinnamon sausage, when you buy it, cut the chicken into small pieces and place it in the freezer or ice compartment before grinding.
- After grinding the meat, you can use a pestle to pound it before putting it in the freezer to make the meat chewier.
- The principle when making cinnamon sausage, raw sausage, and pork sausage… is that the meat must be fresh, the meat must be cold, and the process must be quick.
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Above is an article guiding 2 ways to make chicken cinnamon sausage that is authentic, delicious, rich in flavor, extremely simple and easy to make that anyone can do. Wishing you success with this recipe!
