Pretzel Chicken Italian Sausage "Mummies Zombies" #Halloween

fatdough

人数 8人

homemade chicken italian sausage	1 recipe
pretzel dough:
whole milk lukewarm	1 cup
granulated sugar	2 tbsp
active instant dry yeast	2 tsp
unsalted butter softened	2 tbsp
unbleached all purpose flour	2 1/4 cup
sea salt	1/2 tsp
water bath:
hot water	1 cup
baking soda	1 1/2 tbsp
unsalted butter	for brushing
course / pretzel salt	for dusting
extra virgin olive oil	for cooking
cheddar sliced	for stuffing

prepare the home chicken Italian sausage. you can get the directions and ingredients from my pizza alla romana recipe. if you have a meat grinder with sausage making tube, use that. if not, follow the next step to shape the sausages
line cling film on a working surface. scoop 1 tbsp of marinated chicken sausage onto the cling film. cut the cling film. pull the lower end of the film and tuck the sausage tightly while continue rolling and pulling to distribute the sausage into a log. tighten the 2 ends by twisting tightly. continue this process until all is done
in a large pot of boiling water, gently drop the wrapped sausages into the boiling water. let blanch until the sausages start to turn white. remove from the water, drain off excess liquid in wire cooling rack and let cool completely
once cooled, carefully unwrap the cling film and set aaside. heat up a pan over medium heat. drizzle in olive oil. sear the chicken sausages on all sides until lightly golden brown. drain off excess oil in wire cooling rack. when all is done. keep in fridge until ready to wrap with pretzel
lets make pretzel: in a bowl, mix in lukewarm milk, sugar and yeast. stir until sugar is dissolved. set aside for 5 minutes until the yeast mixture becomes foamy. in another large bowl, add in flour, salt and butter
once the yeast mixture becomes foamy, gradually add the yeast mixture into the flour mixture, while stirring with a spatula. once the mixture comes together, use your hands to knead into a dough. transfer to a lightly floured surface and knead for about 5 minutes. the dough is tacky and soft. but not sticky. if the dough is too dry, add in water, 1 tbsp at a time. if the dough is too sticky, add in flour, 1 tbsp at a time
form the dough into a ball, transfer to a lightly greased bowl and cover with a damp lint free kitchen towel. let rise for 1 hour. while the dough is rising, take your sausages out of the fridge. cut a slit in the middle and carefully stuff the cheddar cheese in
once the dough had risen, divide into 8 equal pieces. roll the dough into a long and thin log. start from the center, using your both hands, roll and pull outwards, until you get a thin and long log. wrap the sausages in a spiral motion. pinch the edges. continue this process until all is done
prepare the water bath: in a shallow bowl, add in hot water and baking soda. whisk until the baking soda is dissolved. line parchment paper on a baking tray. preheat oven to 230 degrees. bath the pretzel sausages into the water bath and place in the baking tray. continue this process until all is done
lightly dust with course or pretzel salt. wack into the oven for about 10 to 15 minutes or until golden brown. as soon as they are out of the oven, brush with butter. serve. voila! pretzel chicken Italian sausage!

you can get the direction and ingredients of homemade chicken italian sausage from my pizza alla romana recipe.

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Pretzel Chicken Italian Sausage "Mummies Zombies" #Halloween

人数 8人