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Chicken Chutney Sausage - 2010 Waldorf Eggfest

-- Posts: 46
edited November -1 in Poultry


3/4 lb. ground chicken
1 jar Major Gray chutney (they are about 8-9 ounces)
1 1/2 Tbsp lime juice
1 Tbsp Dijon mustard
1/4 Cup green onion chopped
1/2 tsp ground cumin
1/4 Cup

Hamburger buns, red onion slices, spinach or lettuce leaves (I used fresh spinach)

For the sausage

5 lb. ground chicken
18 ounces (2 jars) Major Gray, mango chutney
3 Tbsp (44 grams) lime juice
3 Tbsp Dijon mustard
1 Tbsp + 1 tsp ground cumin


1. Combine chutney, lime juice, and mustard in a blender and blend until smooth; set aside 2/3 of the mixture.

2. Mix 1/3 of the chutney mixture with the chicken, green onion, and cumin. Broil or fry.

3. Meanwhile heat bread and spread one side of each bun with reserved chutney mix.

4. Separate onion into rings and serve as a garnish with the lettuce.

Cook direct, on a raised grate at 350-400. I like to add apple or cherry for smoke.


Number of Servings:

Time to Prepare: