Going to try making some general tso's chicken sausage. Would peanuts tear through the pork casing? Should I just sprinkle them on top after I cook it or would it be ok to put them inside the sausage?
Sausage tips
Zachary Martinez
Ryan Thompson
>General Tso's Chicken Sausage
>Battered chicken coated in sauce
>Usually comes with fried rice and steamed broccoli
>Putting all this in a sausage casing
You're either retarded or a mad genius. Post pics as you make it so we can decide which.
Lucas Ross
I was going to serve it over vegetable fried rice but now I'm thinking of pre-cooking the rice and putting it in.
Leo Torres
never heard of peanuts in general tso's. are you trying to make it thai?
to actually answer your question, I'd probably ground them up somewhat, or otherwise crush them. It'd be better for a more uniform texture regardless of if it'll break the casing or not.
Jaxson Brooks
>never heard of peanuts in general tso's
Must be a regional thing
>It'd be better for a more uniform texture regardless of if it'll break the casing or not.
The thing is texture won't matter if they break through. I just want to make sure it's possible to grind them up small enough that they can still be tasted and not worry about the casing breaking
Joshua Torres
I'm thinking it'll be fine if you pulse them or crush them in a mortar and pestle. no pieces larger than 1/4in or half a centimeter I would think. But I know very little about sausage making and am going off of the size of particles I have seen within sausages.
You could also soak them, that'd make them softer but would affect the flavor.
Aaron Mitchell
Now you're going to have to post your theoretical ingredient list and prep method.
Landon Jackson
>chicken breast
>general tso's sauce
>egg
>broccoli
>peanuts
>chili peppers
>dice the chicken
>grind it once
>steam and chop the broccoli
>chop the chilies
>crush the nuts
>mix in all those together
>grind two more times
>mix in sauce and egg
>stuff
Might cook, fry and add rice too but not sure.
Jose Collins
Maybe you should just make it like Boudin with a "General Tso" style rice dressing.
Also, this is some sacrilegious shit, but have you thought about peanut butter?
Ryan Lopez
>regional thing
Zuozang Chicken is from Taipei, it does not have regional variants. Taiwanese do not use peanuts in entrees at all. You're thinking of gongbao chicken.