Jerky dog

Jerky dog

By
From
Hungry For That
Makes
10 –12
Photographer
Lauren Bamford

Homesick in London, or anywhere for that matter, is a feeling I’m sure many people have experienced. I was staying with my friend Gavin and I asked him what he did when he was needing some soul nourishment. He said he would always go by his mum’s place for peas and rice. The next day he took me to a spot that wasn’t as good as his mum’s – of course – but that he rated as a proper jerk chicken, peas and rice place. It was exactly what I was looking for. The perfect comfort food. I returned every day for the remainder of the trip.

I created this jerky dog with that jerk chicken in mind. The flavours of the chicken are super bold and go great with the mango lime relish. You could also just grill the sausage and serve it with some fried plantains on the side.

Ingredients

Quantity Ingredient
10-12 hotdog rolls

Jerky dog

Quantity Ingredient
1/2 teaspoon ground cinnamon
1 teaspoon nutmeg, freshly grated
1 teaspoon allspice
1 eschalot
1 tablespoon apple cider vinegar
1 scotch bonnet or habanero chilli, (see recipe note)
10g salt
1 teaspoon freshly ground black pepper
1kg skinless, boneless chicken thighs, twice minced, (see recipe note)
1 piece caul fat or natural lamb casings, rinsed in cold water then soaked in lukewarm water for 1 hour, (see recipe note)

Mango lime relish

Quantity Ingredient
2 ripe mangoes, cut into chunks
5 limes, juiced
115g honey
60ml apple cider vinegar
2 teaspoons fresh ginger, finely grated
2 eschalots, thinly sliced
2 garlic cloves, thinly sliced

Method

  1. To make the mango lime relish, combine all of the ingredients in a saucepan and bring to the boil over a low heat. Cook, stirring occasionally, for 20–25 minutes, or until the sauce thickens. Transfer to a bowl and let cool to room temperature. Cover and refrigerate for at least 1 hour.
  2. To make the jerky dog, combine the cinnamon, nutmeg, allspice, eschalot, apple cider vinegar, Scotch bonnet or habanero chilli, salt and pepper in a food processor and process until smooth. Transfer to a mixing bowl and add the minced chicken. Wearing gloves (as the chilli can get hectic), work the mixture with your hands until well combined. Divide the mixture into 10–12 equal-sized portions. If using casings, fill the casings using a sausage stuffer if you have one.
  3. Alternatively, you can use a piping bag and a large plastic piping nozzle. Hold open the casings and run cold water through them. Gently slide one end of the casing over the end of the piping nozzle. Hold the loose casing with one hand and continue sliding the casing over the nozzle with the other hand, until there is about 5 cm of casing left at the end. Fill the piping bag with about one-quarter of the mince mixture and twist the top of the bag. Use one hand to hold the casing on the nozzle and, with the other hand, gently pipe 5 cm of the sausage mixture into the casing. Carefully squeeze out any air and tie a knot at the end of the casing, just beneath the filling. Continue piping until all of the mixture is used up. Refill the bag and pipe until the casing is full, being careful not to overfill the casing. Gently slide the casing off the nozzle and even out the filling using your fingers. Carefully squeeze out any air and tie a knot at the end of the sausage. Repeat the process with any remaining casings and mince mixture. Lay the filled casings on a work surface, then twist into links at 10 cm intervals to make smaller sausages.
  4. If using caul fat, spread out the caul fat on a work surface and cut it into 15–20 cm × 10 cm pieces. To make the sausages, divide the mixture between the caul fat pieces. Carefully roll into a sausage and tuck in the ends. Continue until all of the meat mixture is used up.
  5. Cook the sausages in a frying pan over a low heat for 12–15 minutes, or until cooked through.
  6. Serve the jerky dogs in the hotdog rolls and spoon over some of the mango lime relish.

Notes

  • Scotch bonnet or habanero chillies: If you can’t find fresh chillies, use dried chillies soaked in hot water for 20 minutes. You can get dried Scotch bonnets or habaneros from South American food stores.

    Minced chicken: Ask your butcher to mince the chicken thighs twice, so they’re really finely ground.

    Caul fat: Ask your butcher for caul fat. It’s the membrane of fat that surrounds the stomach of a pig, cow or sheep.
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