The Glenorie Butcher Chicken and Corn Sausage
Makes: 80 – 100 sausages
My father-in-law Rob would often visit the outer-Sydney suburb Glenorie both for work and to pick up kilos of this sausage.
He would message the family on WhatsApp and we would all put in our orders. Nobody ever missed out on an order.
When Nat and I were married, late in the night after my brother James’ leg ham and bread roll station had been exhausted, Rob and I hauled up a BBQ and cooked dozens and dozens of these.
Everyone was blown away. The best chicken sausage.
Sadly, during Covid, the butcher shut up shop. Hard enough being an independent butcher, during a pandemic, when your rent goes up and you’re old enough to get out of the game.
On his last visit to the butcher, Rob asked for the recipe and given quite literally the tonnes he had purchased over many years, they were happy for it not to go to the grave.
Nat and I decided to take the plunge and recreate; hand-on-heart, this is the recipe. Served on these incredible bread rolls with Lurpak butter and a tomato sauce by Nat: hearty BBQ at its best.
A few tips we picked up on the journey.
- Use chicken thigh with the skin on to give you the fat you need for a wonderful sausage. As with the various sausages we’ve made in the past, fat is key.
Also, use a quality brand of chicken or sourced from a good butcher. And frankly, you won’t be able to get thigh with the skin on outside of a chicken specialist or an order to your butcher.
- Use a thin, natural casing. They’re harder to handle, though they’re thinner and much nicer. Run water through the casing to wash and rinse the salt from the outer.
I used our local butcher – Hummerstons – for both the chicken and casings and as a butcher, they’re the real deal. Many butchers are reluctant to sell casings, though these guys are not precious at all. They just love meat and what can be done with it.
Every time I tell them how I am going to cook a cut of their meat, they’re genuinely excited.
- The seasoning is from J Delaney & Co in Warriwood. They will sell you a 1.5kg bag of Chicken Supreme which will do 15kg of chicken.
- Rest the sausages for two days prior to cooking.
Immediately after the first batch, Nat literally ordered us a semi-commercial sausage stuffer. We can easily foresee the demand from the family!
Unquestionably, the greatest chicken sausage we’ve had and we’ve cracked the code! Farewell Glenorie Butcher and also farewell to my old man Bill whom we farewelled yesterday.
He loved the Chicken and Corn sausage as much as we did and he would have been proud. He gave us a wonderful bottle of the Giant Steps Tosq Vineyard Pinot Noir from Central Otago and wasn’t it a like-for-like swap!
I’m dedicating this blog and this recipe which is now ours, to Bill.
We miss you Billy. You’re love of wonderful food and even better wine always inspired us.
500gm J Delaney & Co Chicken Supreme (no added water)
5kg chicken thigh, skin on cut into pieces
500gm corn kernels
1/4 c honey
Thin, natural sausage casings – 15 meters at least
- Grind the chicken on a 6mm blade in your meat grinder.
- Mix together the chicken with the remaining ingredients.
- Stuff into the casings using your stuffer. BBQ and enjoy.