If you’ve ever been to New Mexico (or surrounding areas) when the Hatch Chiles come in, you know the pleasure of watching these beauties getting roasted and then taking some home and making some fresh green pork chili or just adding them to some eggs in the morning. One of the great eating experiences in life as far as I’m concerned.
I recently received a small shipment of Sausages (gratis) from Stan at Simply Sausage out of Landover Maryland (thanks Stan!). I’ll be posting reviews on some of his varieties in the near future but when I opened the box and saw the chicken with hatch chiles, I knew right away what I was having for breakfast this morning.
The first thing I noticed on the packaging is, much like the chicken sausage from one of my other favorite sausage makers Esposito’s in New York, all the items listed are ingredients I’m betting you’re familiar with and have in your kitchen. We talk about the simplicity of a good sausage from time to time and if you start with quality ingredients, you more often then not finish with a quality sausage. Simply Sausage gets that right with this product.
This came as a raw product so I steamed the sausage for a few minutes in about 2 tbs of water with the lid on. I then put about 1 tbs of olive oil in the pan and tended the sausage for about 4-5 minutes at medium heat so it could brown just slightly and evenly. I measured the internal temperature to be 165 degrees and took them out of the pan to rest a few minutes.
The grind on this was very fine all the way through the sausage and when cut open it had small flecks of spice, some of which I assumed to be hatch chiles. The sausages were beautifully seasoned and gave off a fabulous garlic aroma when cooking that mellowed to just the slightest hint of garlic when eaten. Unlike a hot smoked sausage, the heat was reminiscent of a good pork chili where it starts small and grows slowly and warmly as you move towards the bottom of the bowl (or towards the last bite of sausage in this case).
This is an excellent sausage and as good a chicken sausage as I’ve eaten. Quite frankly, if you didn’t tell me this was chicken, I would have guessed pork. I would definitely purchase this sausage again and would recommend spending some time on their website as they offer a large selection of fresh sausages.
Ingredients: Chicken, hatch green chiles, beer, salt, garlic, rosemary, lemon zest, and black pepper.
I’ll admit that I’m a fan of a good Sage Sausage but before I go any further I want to say that Esposito’s is the absolute best sage sausage I have ever eaten and is easily one of my top 10 sausages of all time.
Ok, now that’s out of the way. People seem to divide into categories when it comes to sage sausage. Many love it. Many hate it. Some think it’s a breakfast sausage. For others it’s a seasonal thing. I happen to think that a good sage sausage should be enjoyed year round, any time of day and like some of my other food favorites (corned beef, spare ribs, and blt sandwiches for example) it is just as good for breakfast as it is for lunch, dinner or snack.
Esposito’s Sage Sausage is a fine grind, thick sausage with great texture and flavor.
I don’t think I have anything else to say about this review except I would buy this again and recommend you do the same if you’re a fan of really good sage sausage.
Ingredients: Pork, water, salt, sage, pepper, msg, dextrose, flavorings, bha, bht with citric acid.
Historically I’ll admit that eating chicken sausage has generally left me feeling luke warm about the experience. Chicken itself is such a bland meat and most all the chicken sausage I’ve tried in the past hasn’t overcome that blandness regardless of the spice profile or ingredients.
This is a thin, rope style sausage from Esposito’s in NY and is one of 13 varieties they make as of this writing.
I wouldn’t place this sausage in my top ten favorite sausages but I will say that this is a quality sausage that has a fabulous flavor profile led by a mozzarella cheese product that is as good as any I can recall. When sliced open you can see the juicy pockets of cheese and that rich mozzarella flavor makes this a luxuriously creamy sausage. So much so that you really forget that it’s chicken.
The broccoli rabe was abundant but the star of this sausage (besides the nice fine grind and texture of the chicken) was the mozzarella. To date, this is the best chicken sausage I’ve eaten.
Other major ingredients: Mozzarella Cheese and Broccoli Rabe
Ingredients: Chicken, Mozzarella, Broccoli Rabe, Salt, Water, Spices
Cooking method: In a pan, browned on one side then turned over, turned heat off and put a lid on until cooked through.
Description from Espositos website: Lower in fat than our traditional pork sausages, yet full in flavor, our all natural chicken sausages allow us to provide the best of both worlds. Utilizing the same proprietary blend of fresh mozzarella as its pork cousin, this best selling sausage is one to savor.
Bottom Line – This is one of the few chicken sausages I’ve sampled that I would purchase again.