General Tso’s Chicken Sausage

Soy Sauce, Garlic, Ginger, Toasted Sesame Seeds, Scallions

Chef John Vermiglio of Grey Ghost | Detroit, MI
Yield: 12 servings

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Adapted by StarChefs  |  November 2016

INGREDIENTS

Sausage:
Vegetable oil
1 shallot, diced small
1/4 stalk lemongrass, minced
1 Fresno chile, diced small
6 cloves garlic, minced
1 knob ginger, minced
1 yellow onion, diced small
1 tablespoon salt
1/3 cup Kikkoman soy sauce
1/4 cup fish sauce
1/3 cup sweet chile sauce
2 pounds ground chicken thigh meat
Hog casings

Sauce:
2 tablespoons vegetable oil
1 knob ginger, minced
6 cloves garlic, minced
3 shallots, minced
2 cups Kikkoman soy sauce
1 cup Kikkoman rice vinegar
1 cup water
Zest of 1 orange
2 tablespoons sesame oil
3 tablespoons cornstarch

To Assemble and Serve:
Lightly toasted sesame seeds
2 bunches scallions, thinly sliced

METHOD

For the General Tso’s Chicken Sausage:
In a sauté pan over medium heat, pour enough vegetable oil to cover bottom of pan. Sweat shallot, lemongrass, chile, garlic, ginger, and onion; cool until onions are translucent, about 7 to 10 minutes. Transfer to a blender with salt and soy, fish, and chile sauces; purée and cool. Pour mixture into a large bowl with ground meat, mixing to combine. Stuff hog casing with mixture, making 1 large coil of sausage.

For the Sauce:
In a saucepan over medium high flame, heat oil and sweat ginger, garlic, and shallots; cook until shallot are translucent, about 5 minutes. Add remaining ingredients, bring to boil, decrease heat, and simmer 5 minutes. Keep warm.

To Assemble and Serve:
In a combination oven set to steam, steam General Tso’s Chicken Sausage 5 minutes. In a cast iron pan over high heat, sear the sausage. Plate sausage and brush with Sauce. Finish with sesame and green onion.

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