Chicken Sausage with Rice and Red Miso Remoulade
Inspired by the bold, cross-cultural flavors in Ed Lee’s New Southern Kitchen, this dish is my homage to his genius for blending the familiar with the unexpected. At its heart is a deceptively simple concept: chicken sausage, served over fluffy rice, and brought to life with a red miso remoulade. But the magic lies in the details—crushed peanuts lend a satisfying crunch, while a kiss of orange sweetness cuts through the savory depth, tying every element together into a bowl meant to be stirred, savored, and shared.
If you’ve been following along, you already know how much I admire Ed’s fearless fusion of Southern comfort and Korean intensity. Cooking through his books has not only expanded my pantry—it’s reframed how I think about the flavors of my childhood. Each recipe feels like a quiet conversation between traditions.
Lessons in Flavor
This particular recipe taught me two valuable tricks I’ll be using again and again: how to layer bold flavor into a remoulade and sauces using miso, and how to make deeply savory chicken sausage patties from scratch.
The result? A dish that’s soulful, textured, and unapologetically craveable. Whether you’re a devotee of Southern cooking or just miso-curious, this is one you’ll want to keep in your back pocket.
This is a beautifully delicious meal in a bowl. It is savory and sweet, soft and crunchy. In short, it’s perfect. Print
Chicken With Rice and Red Miso Remoulade
Pan fried chicken sausage patties on rice with red miso remoulade and orange
- Prep Time: 45
- Cook Time: 30
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Ingredients
Red Miso Remoulade
- 1/4 cup perfect remoulade – get the recipe HERE
- 1 TBL japanese sesame oil
- 2 TBL red miso
- 4 TBL fresh orange juice
- 1/2 tsp soy sauce
- 1/2 tsp sugar
Chicken Sausage Patties
- 1 lb fresh organic chicken breast strips – coarsely ground
- 1/2 cup daikon radish – finely grated and squeezed to remove excess water
- 2 tsp soy sauce
- 1 garlic clove – micro-planed
- 1 tsp Japanese sesame oil
- 2 tsp whole milk
- 1 tsp worcestershire sauce
- 1 tsp maple syrup
- 3/4 tsp salt
- 1/2 tsp fish sauce
- 1/2 tsp freshly ground black pepper
- 3 green onions – finely chopped
- 4 TBL olive oil – for frying the patties
Finishing the Dish
- 16–20 pan-fried chicken sausage patties
- 1/2 cup red miso remoulade
- 1 orange – peeled and cut into segments – garnish
- Fresh bean sprouts – garnish
- 2 oz cracked salted cocktail peanuts – garnish
- 1 sheet of nori cut into matchsticks – garnish
- 4 cups steamed jasmin rice
Instructions
Red Miso Remoulade
- Mix all the ingredients together in a bowl and refrigerate until ready to serve
Chicken Sausage Patties
- Pat the chicken breast strips dry with paper towels and freeze for about 30 minutes to firm them up before grinding, then coarsely grind the chicken into a mixing bowl
- Add all the remaining ingredients, mix well by hand and form quarter sized patties and place them on a wax paper covered baking sheet
- Heat a skillet over medium heat and add a tablespoon of olive oil
- Fry a batch of patties without crowding the pan for about 2 minutes on one side and then flip them and fry for another minute until both sides are golden brown
- Remove the cooked patties and drain on a paper towel covered rack. Repeat the process until all the patties are fried
Chicken Sausage with Rice and Red Miso Remoulade
- Place a cup of steamed rice into a soup bowl
- Arrange about 3 orange segments and add 4-5 chicken patties on the rice
- Pour a generous serving spoonful of remoulade over the chicken and garnish with the bean sprouts, cracked peanuts and nori matchsticks
- Admire your artwork and then mix it up before eating!
Notes
Courtesy of Chef Edward Lee of Louisville, Kentucky from his best-selling cookbook Smoke & Pickles – Recipes From a New Southern Kitchen, 2013.