Anyone try a Korean Bulgogi flavor sausage?
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I read a post today of someone making fresh sausage of chicken with roasted red peppers. It looked good, but I’m not a fan of chicken sausage usually. I got thinking what I DO like for spicy chicken mixes, and thought of Korean bulgogi using chicken. Seemed like it might make a good sausage, lot of garlic, Korean red pepper flakes, onions or onion powder, maybe that red spicy pepper paste? Could even use rice for filler.
Of course, daiji-gogi is the pork version which would also be awesome! So I searched forum for any posts, just found 4 but none on sausage. I really want to try these two, but figured I’d see if anyone has done it and their comments first!
Thx -
I read a post today of someone making fresh sausage of chicken with roasted red peppers. It looked good, but I’m not a fan of chicken sausage usually. I got thinking what I DO like for spicy chicken mixes, and thought of Korean bulgogi using chicken. Seemed like it might make a good sausage, lot of garlic, Korean red pepper flakes, onions or onion powder, maybe that red spicy pepper paste? Could even use rice for filler.
Of course, daiji-gogi is the pork version which would also be awesome! So I searched forum for any posts, just found 4 but none on sausage. I really want to try these two, but figured I’d see if anyone has done it and their comments first!
ThxDave in AZ I have thought about it and would definitely love to get that flavor profile in a sausage. I fell in love with Korean food many years ago when Uncle Sam sent me for a visit.
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