Chicken Cousy in Jacuzzi
Chicken sausage 8oz (226.76g) 2 ea
Amber Ale 12 fl oz (355ml) 1 can
Okra 2.85oz (80g) 6 ea
onions 5.30oz (150g) 1ea
shiitake mushrooms 2oz (57g) 8 ea
Snap peas 1.10oz (31g) 4 ea
Garlic 0.20z (5g) 3 cloves
Apple chutney 43g
Basil 0.030oz (0.81g) 1 leaf
- D-stem the shiitake mushroom and slice them
- Slice your okra in half
- Cut the top and bottom off your onion and julienne 1/2 the onion
- Slice and then mince your garlic
- Bias cut your snap peas
- At the last minute you add the snap peas
Making the Cousy
- Preheat your pan to high heat, then add olive oil
- Add your sausages to get a sear on both sides. Once you have done that, slice open up with a paring knife (not like the video, I pulled the trigger to late..)
- Add your onions, mushrooms, garlic, Okra (can add later if you want to keep the color)
- Keep stirring to sweat the veggies and so they don’t burn. Once the onions are transparent, add the beer to make the jacuzzi. While this is deglazing the pan.
- Reduce the liquid and flip the sausages once in a while so the sausage doesn’t get dry.
- When the sauce is almost like a gloss, add your snap peas, you want a little crunch
- Set up your area with your plates and begin plating garnish with the apple chutney
You can save the stems from the mushrooms and dehydrate them to use it for a stock or turn them into a powder for a sauce.
When cooking the sausages, if you don’t want to add more beer or water, just put a lid on if you are not worried about losing the color of the okra.
The longer you cook the okra it will turn dark brown, it’s best to add later not so early like I did… Note! When the okra cooks it releases the starch out of the okra making things snotty.
Sear both sides of the sausage and open then and sear the open part to stay more together, then add your veggies
Cooking for a party:
When cutting basil, if you want to cut it ahead of time for a big party or something, slice with a sharp knife and get a damp paper towel, wrap it and put into the fridge. It can last 2 days without turning brown, but if it does your knife wasn’t sharp.
It’s not ideal to sear every sausage in a pan if you are cooking for 10 people to 1000.
A hack you can do is when cooking for a large number is to crank up your oven at high heat to give the exact sear. If you have a rack that is more ideal to give even cooking make sure you open the sausages before hand otherwise they will not open up.
Then while you’re cooking the sausages, grab your veggies and with 2 skillets or pans do the same method above deglaze and reduce.