Chicken and Rice Sausage

Name: Chicken and Rice Sausage
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: For 2–4 people as a starter with salad, or for 8 when served with, for example, Chinese Spicy Sausage and Hot Pork Sausage.
Cuisine: China
Ingredients: Oil or butter for last-minute frying; Oil or butter for last-minute frying; Salt and pepper to taste; Salt and pepper to taste; 4 chicken breast fillets, without skin; 56 g/2 oz/½ cup cooked rice, preferably short grain, or 2 tbsp rice flour; 56 g/2 oz/½ cup cooked rice, preferably short grain, or 2 tbsp rice flour; 1 large onion, finely chopped; 3 cloves garlic, chopped; 2 tbsp olive or peanut oil; 2 tbsp olive or peanut oil; ½ tsp cayenne pepper or chilli powder; ½ tsp cayenne pepper or chilli powder; 2 tbsp spring onions/scallions, chopped; 2 tbsp spring onions/scallions, chopped; ½ tsp dried thyme; A large pinch of grated nutmeg

Preparation info

For
2–4
people as a starter with salad

Difficulty
Easy
Ready in
40 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Cooked rice or rice flour are good for binding homemade sausages; if you are accustomed to using breadcrumbs, you may like to experiment with rice in your own favourite sausage recipe. This Louisiana boudin (which I suppose is the same word as ‘pudding’) doesn’t actually use very much rice; for a real spicy Chinese rice sausage. But if you make both, and serve them as a first course, sliced, with your own apple sauce, the combination is delicio

Ingredients

Asia
China
Spicy

Ingredients

Method