Salchicha cajún de pollo

Ingredientes

• 2 teaspoons smoked paprika
• 1 teaspoon regular paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1 teaspoon salt
• 1.5 lbs (680 g) ground chicken thigh
• 2 cloves garlic, minced
• 1 tablespoon olive oil, plus extra for the skillet
• 1 teaspoon hot sauce, optional

Preparación

1. 1

   Make the spice blend: Combine all spice blend ingredients in a small bowl and stir until evenly mixed. Set aside.

2. 2

   Season the chicken: Put the ground chicken thigh in a large bowl. Add the minced garlic, olive oil, hot sauce if using, and the full spice blend. Mix with clean hands until completely combined. Stop as soon as everything is incorporated.

3. 3

   Rest the mixture: Cover the bowl tightly and refrigerate for at least 30 minutes. This lets the spices bloom and firms the mixture so it holds its shape when rolled.

4. 4

   Shape the links: Divide the mixture into 8 equal portions (about 3 oz / 85 g each). Roll each into a link about 4 inches long and 1 inch thick, or press flat into a patty.

5. 5

   Sear until browned: Heat a cast-iron or heavy skillet over medium-high heat with a thin film of oil. Sear the links for 3 to 4 minutes per side until deeply browned and a crust has formed.

6. 6

   Finish to temperature: Reduce heat to medium and continue cooking, turning occasionally, for 3 to 5 more minutes until an instant-read thermometer reads 165°F (74°C). Rest for two minutes before serving.