City Chicken. The delicious chicken dish that really isn't chicken. This fabulously tasty recipe is a Polish American recipe for making something very tasty which was developed during the Depression to help create a delicious supper dish that tasted like chicken, but was made with meats that were not quite as pricey to buy.
It is a recipe which was first shared with me by my sister many years ago and I have to say it is incredibly delicious!
Everything my sister does is done with great skill and expertise and she is good at all that she does. I have always considered her to be the great baker in our family.
She has always created cakes that rise and pastry that is as light as a cloud. I was always more of a savory cook. But one thing was certain, we both loved to create, cook and bake delicious meals and foods for our families to enjoy.
At a time when smaller families were most common, we both had what was considered somewhat larger, me having five children and she four children. Even my brother had four. I think we all just have hearts for family and home.
One thing my sister and I have done a lot of through the years is sharing recipes. Some of my favourites come from her, like her Portuguese Gumdrop Cake, her Zucchini Casserole, her Stove Top Mac and Cheese
All delicious, and then there is this one . . . City Chicken, which isn't really chicken at all, but cubes of pork threaded onto wooden skewers, breaded, fried and baked until tender and juicy and incredibly delicious.
It was a recipe she got from her late mother in law, and it was one of her then husband's favorite meals. She shared the recipe with me and it became one of ours. I love simple meals like this. Just the meat, some gravy, piles of fluffy mash and some peas and carrots on the side.
These kinds of recipes have always been my favorite kind of recipes. No question about it. Recipes that are handed down and shared and that become a part and a parcel of the fabric of your family.
I hope you will enjoy this very vintage and very delicious recipe as much as we do!!
INGREDIENTS NEEDED
TO MAKE
💛CITY CHICKEN💛
Simple ingredients put together in the most delicious way.
- 1 1/2 pounds of pork tenderloin, cut into 1 1/2 inch cubes
- salt and black pepper to taste
- 2 free range eggs, beaten lightly in a shallow bowl
- 1 1/2 cups (180g) seasoned dry bread crumbs in another shallow bowl
- oil for frying
- 6 to 8 wooden skewers, about 5 to 6 inches in length, pointed on one end
- 1/2 cup (120ml) chicken stock
💛NOTES ON INGREDIENTS💛
Pork Tenderloin
This will give you the best, most tender and juicy results. Other cuts can often come out dry.
Eggs
These are essential for helping the coating to adhere to the pork.
Fine Dry Bread Crumbs
These, along with some seasonings, form the main part of the coating, creating a crisp and moreish exterior for those meltingly tender pieces of pork inside.
Sharp Ended Wooden Skewers
These are used to thread the pork cubes together prior to coating and helps to keep them intact during the bake time. A sharp end ensures that they will pierce the pork easily.
Chicken Stock
This helps to cook and flavour the pork in the oven, creating a tender, melt-in-the-mouth result.
💛HOW TO MAKE CITY CHICKEN💛
This only looks complicated. Trust me when I tell you that it isn't.
- Preheat the oven to 350*C/180*F/ gas mark 4. Have ready a shallow casserole dish large enough to hold all of your skewers in one layer. (My baking dish was about 7 by 11 inches in size.)
- Trim and season the pork cubes with salt and pepper. Thread the pork onto the skewers, leaving a portion of the skewer bare at the end for holding. (Be generous with the seasonings unless you are using pre-seasoned bread crumbs. A sharp ended skewer is best for this.)
- Roll the pork skewers into the beaten egg and then roll them into the bread crumbs to coat completely. Set them on a plate as you go along. (I try to pat the crumbs on lightly in order to help them to stick.)
- Heat about 1/4 inch of oil in a large skillet over medium high heat.
- Working in batches as required (over-crowding the pan will cause the oil to cool), brown the pork skewers on all sides. (I use a pair of tongs to turn the pork as they brown.)
- Transfer the skewers to the casserole dish when browned. Make sure there is some space between each one. (Leaving space in between helps the air in the oven to circulate around the skewers.)
- Pour the chicken stock in between the skewers. Cover tightly with foil and bake in the preheated oven for 30 minutes. (This shortish bake time really helps to tenderize the meat and infuses it with flavours from the stock.)
- Uncover and bake for a further 10 minutes to help crisp the breading. (Don't skip this step if you want crisp skewers.)
- Serve hot with mashed potatoes, gravy and a vegetable on the side.
Mashed potatoes really go well with this, but so does rice or noodles. I used Bisto chicken gravy, and we had peas and carrots.
💛HINTS & TIPS FOR SUCCESS💛
Use Pork Tenderloin
Use pork tenderloin cut into 1 inch cubes for the best results. Pork tenderloin will give you a tender result in the time allotted.
Use a Sharp Skewer
Using wooden skewers with sharp ends makes threading the meat cubes a lot easier.
Season generously
Season generously or to taste. How much seasoning depends on if your bread crumbs are seasoned or not.
Put the eggs and bread crumbs in shallow bowls
Putting the eggs and bread crumbs in shallow bowls enables you to be able to coat the pork skewers more easily.
Use one hand for egg and one for bread
This helps to keep the bread hand dry instead of it becoming all coated with sticky egg and bread.
Brown slowly
Don't be in a rush to brown the meat. Too high a temperature and you risk burning the crumbs. You want them evenly browned all over.
Use a good chicken stock
Use a good quality chicken stock as this will not only help to tenderize the meat but also impart some flavour.
Cover for the first portion of baking
Covering the skewers with foil enables them to really get tender and prevents the stock from evaporating too quickly.
Uncover for the past part of the bake time
This helps to crisp of the coating and ensures a lovely finish.
💛FREQUENTLY ASKED QUESTIONS💛
WHAT IS CITY CHICKEN?
Despite its name, city chicken doesn't contain any chicken at all. It is a vintage comfort food dish made with cubes of pork, and sometimes veal, threaded onto skewers, breaded and cooked until golden brown. The finished skewers resemble chicken drumsticks which is where the dish got its name.
WHY IS IT CALLED CITY CHICKEN?
This is a dish that became popular during the Great Depression when chicken was often more expensive than pork in some urban areas. Resourceful cooks created this dish using affordable cuts of meat while giving it the appearance of chicken.
CAN THIS BE MADE AHEAD OF TIME?
Yes, you can assemble and bread the skewers several hours ahead of time and refrigerate them until you're ready to cook. This makes it a great option for entertaining or busy weeknights.
WHAT CAN I SERVE WITH CITY CHICKEN?
We like mashed potatoes and gravy, which is classic, but it's also wonderful served with rice, or noodles, buttered vegetables, coleslaw or even a simple garden salad.
CAN LEFTOVERS BE REHEATED?
Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help maintain the crispy coating.
CAN I FREEZE THIS?
Yes, cooked City Chicken freezes well. Cool completely. Wrap tightly. Label and date and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
💛A FEW OTHER VINTAGE RECIPES TO ENJOY💛
I am a real lover of vintage recipes. I think they are delicious, simple to make and more often than not very economical. Here are a few favourites of ours.
LAZY DAISY MEATBALLS - These are really easy to make. Tender and juicy with a simple, flavourful gravy. Served with potatoes and veggies. These were a part of a whole Vintage Menu I cooked several years ago, including all the sides and dessert.
VINTAGE GRIDDLE CAKES - Pancakes by any other name. This is a recipe taken from the 1943 Better Homes & Gardens Cookbook. They are light and fluffy and puff up very nicely, without deflating after you cook them. Always a bonus! They have become my favorite pancakes!
Pin this delicious recipe to your Delicious Mains, Vintage, or Pork recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
City Chicken
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
This is an old, old recipe I got from my sister back in the 1970's. It was a favourite of her in laws. It isn't chicken at all but beautifully tender pieces of pork that melt in the mouth.
Ingredients
- 1 1/2 pounds of pork tenderloin, cut into 1 1/2 inch cubes
- salt and black pepper to taste
- 2 free range eggs, beaten lightly in a shallow bowl
- 1 1/2 cups (180g) seasoned dry bread crumbs in another shallow bowl
- oil for frying
- 6 to 8 wooden skewers, about 5 to 6 inches in length, pointed on one end
- 1/2 cup (120ml) chicken stock
Instructions
- Preheat the oven to 350*C/180*F/ gas mark 4. Have ready a shallow casserole dish large enough to hold all of your skewers in one layer.
- Trim and season the pork cubes with salt and pepper. Thread the pork onto the skewers, leaving a portion of the skewer bare at the end for holding.
- Roll the pork skewers into the beaten egg and then roll them into the bread crumbs to coat completely. Set them on a plate as you go along.
- Heat about 1/4 inch of oil in a large skillet over medium high heat.
- Working in batches as required (over-crowding the pan will cause the oil to cool), brown the pork skewers on all sides.
- Transfer the skewers to the casserole dish when browned. Make sure there is some space between each one.
- Pour the chicken stock in between the skewers. Cover tightly with foil and bake in the preheated oven for 30 minutes.
- Uncover and bake for a further 10 minutes to help crisp the breading.
- Serve hot with mashed potatoes, gravy and a vegetable on the side.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
If you're looking for a burger that's a little bit different from the ordinary, these Fruity Sausage Burgers are sure to hit the spot. Juicy sausage meat is paired with sweet dried fruit to create a delicious combination of flavours that has long been a favourite in British cooking. Served on a soft roll with your favourite flavour additions such as lettuce, mayo, grainy mustard or even fried onions, these burgers are hearty, flavouful and wonderfully satisfying.
The contrast between the savoury sausage and the subtle sweetness of the fruit creates a unique burger experience that's both comforting and memorable. Easy to make and perfect for family meals, casual suppers, or weekend gatherings, these Fruity Sausage Burgers are proof that simple ingredients can produce extraordinary results!
.jpg "Fruity Sausage Burgers")
One of the things I really fell in love with in the U.K. was their sausages. Not the typical supermarket ones, but quality thick and meaty sausages, or a good Butcher's sausage. You just couldn't ask for anything better. My sister and I make our own sausages these days. Sometimes we pop them into casings, but more often than not we just make the meat and freeze it in bulk without skins. That makes it really simple and easy to use in recipes such as this one I am sharing with you today. Our favourites are Cumberland and Sweet Italian.
These Sausage Burgers are a real favourite, using a rich and delicious sausage meat, loaded with plenty of chopped cranberries and creamy pinenuts. This is a triune of flavour perfection.
They are super easy to make. You simply mix everything together, shape and then bake until golden brown and juicy. Ready to slip into a soft roll and enjoy. I like to add some peppery rocket/baby arugula leaves, but you could simply add a mix of spring greens, romaine or even iceberg if that's how you roll.
A spritz of spicy mayo or grainy mustard also goes very nice with the other flavours. On their own, or with some crisp potato chips these make a lovely lunch. Add some soup or oven chips and a salad and you have a hearty, simple and affordable family meal that everyone will enjoy!
INGREDIENTS NEEDED
TO MAKE
🍔FRUITY SAUSAGE BURGERS🍔
There is nothing complicated about any of this. Just use the best you can afford and you'll be very happy.
- 8 of your favourite thick sausages (Can use sweet Italian, Bangers, Honey Garlic, etc. Use a good lean, well flavoured one, a generous pound in weight altogether)
- 1 cup (80g) of dried cranberries
- 2/3 cup (80g) of pinenuts
- 4 toasted rolls (split in half and toast under the grill, toasting one side only)
- Fresh Baby Arugula/ Rocket Leaves
🍔NOTES ON INGREDIENTS🍔
Sausages
Good quality pork sausage will give you the best flavour. Traditional British style sausages work beautifully in this if you can find them, but feel free to use your favorite variety. The key is choosing sausages that are well seasoned and meaty rather than over-lean.
Dried fruit
The dried fruit adds a gentle sweetness that pairs wonderfully with the savoury pork. Dried cranberries are a favourite, but raisins and sultanas are good choices, apricots or even dried cherries can be used for a different flavour profile.
Pinenuts
Add a delicate buttery sweetness that works very well with the pork and a bit of crunch.
Buns
Soft white buns are traditional and provide the perfect contrast to the hearty filling. If you can find soft rolls then you can use soft burger buns, or even crusty bread rolls. I like soft white buns the best and potato buns are wonderful.
Fresh Baby Arugula
Adds a nice fresh peppery touch. You could use lettuce if you prefer, but I love the meatiness and peppery flavour of arugula which is perfection in my opinion.
🍔HOW TO MAKE FRUITY SAUSAGE BURGERS🍔
Nothing could be easier.
- Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with baking parchment. Set aside. (Use a sheet pan with a heavy bottom and a lip.)
- Skin all of the sausages, discarding the skins. Place the meat into a bowl. (Crumble it up.)
- Chop the cranberries finely and add to the meat, along with the pinenuts. Mix well together with your hands. (Your hands are the best tool. If it bothers you, you can wear disposable gloves.)
- Shape into 8 balls, flattening the balls into patties. Place onto the prepared baking tray. (The bottom of a metal measuring cup makes the perfect tool for flattening them. Butter it first.)
- Bake for about 25 minutes, until golden brown and crisped up on the outsides. (They should not be pink on the insides and the juices should run clear. Inner temperature should be 145*F/63*C)
- Place a toasted bun bottom on each of four plates. (I butter the cut sides of the buns and toast them lightly under the grill.)
- Top each with a handful of Rocket and two sausage patties. Top with the top bun halves. Serve immediately. (You could add some crumbled cheese to the top of the hot sausage patties if you wish, allowing it to melt. Stilton would be really nice with the sweetness of the fruit.)
🍔HINTS & TIPS FOR SUCCESS🍔
Choose good-quality sausages
The sausages are the star of the show here. Use the best quality you can find. A well-seasoned pork sausage with plenty of flavour will make all the difference.
Don't skip the fruit
The fruit isn't there to make this dish sweet. Instead, it adds little bursts of sweetness that complement the savoury flavour of the sausage beautifully and create a delicious balance of flavours.
Cut the fruit into small even pieces
This helps distribute it evenly throughout the filling so that every bite contains a little bit of both sweet and savoury goodness.
Brown the patties nicely
A good, golden-brown colour adds extra flavour and helps to create a richer taste in the finished dish.
Warm the buns before using
A few minutes in a low oven can make all the difference. Warm, soft rolls are the perfect home for the flavourful sausage patties.
Add your own twist
A spoonful of chutney, a little wholegrain mustard, a spicy mayo, or a scattering of fresh herbs, maybe even some sauteed onions can elevate these sausage burgers even further.
Great for meal prep
The sausage filling can be made in advance and refrigerated until needed. Simply cook and assemble when ready to serve.
🍔MY TOP TIP🍔
The key to this recipe is embracing the sweet and savoury combination. If you're unsure about fruit with sausage, trust the process! It's a classic pairing that has long been popular with pork dishes because the sweetness complements the richness of the meat beautifully.
🍔FREQUENTLY ASKED QUESTIONS🍔
WHAT TYPE OF SAUSAGE WORKS BEST IN THIS RECIPE?
A good quality thick and meaty sausage works best. If you can locally sourced, Butcher's sausage that is ideal. But here in North America you could use a mild sweet Italian or a sausage that has been designated as being a British Banger. I miss Cumberland sausage. That was my favourite in the U.K.
WHY ARE THESE CALLED "FRUITY?"
The addition of dried fruit brings a lovely touch of sweetness that pairs beautifully with the savoury sausage meat, bringing the perfect balance of sweet and savory to every bite.
CAN THESE BE MADE AHEAD OF TIME?
Yes! You can prepare the filling ahead of time and store it in the refrigerator. Shape and place of a plate. Cover tightly. Simply cook and assemble when you are ready to serve.
WHAT CAN I SERVE WITH THESE?
These are lovely on their own with perhaps a dollop of spicy mayonnaise, but are also very nice served with some potato chips, a simple salad, baked beans or even a bowl of soup on a chilly day.
CAN THIS RECIPE BE DOUBLED?
You can certainly double this recipe. Simply multiply everything by two.
CAN THESE BE FROZEN?
You can only freeze the raw patties if your sausage has not been previously frozen. Otherwise, cook and then freeze, tightly wrapped, dated and labeled. Use within three months.
CAN I USE DIFFERENT DRIED FRUITS?
You certainly can. Dried apricots, figs, dates, sour cherries or even sultana raisins are all great choices!
WHAT MAKES THIS RECIPE SPECIAL?
This recipe is simple, economical and packed with flavour. The combination of juicy sausage meat, soft rolls and sweet fruit creates a delicious twist on a traditional sausage sandwich.
🍔A FEW OTHER SAUSAGE RECIPES TO ENJOY🍔
Here are a few other delicious sausage recipes for you to consider.
OVEN BARBEQUED SAUSAGES - Meaty plump sausages, browned with onions and then oven braised in a delicious homemade BBQ sauce. The sauce thickens in the slow bake into a glossy rich sauce, filled with lovely bits of onion, coating and glazing the sausages beautifully. Lovely served with piles of fluffy mash. This is sausage and mash, but not as you know it.
SAGE ROASTED BANGERS with MASH & ONION GRAVY - Nice and meaty sausages roasted with sage until golden brown. Moist and delicious with a crisp snappy skin. Served with a delicious pile of fluffy mashed potatoes and a tasty homemade onion gravy. Comfort food doesn't get much better than this.
Pin this delicious recipe to your Delicious Mains, Sausage, or Pork recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 4
Fruity Sausage Burgers
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These are sooooo simple and very tasty. All you need is a good sausage, some tasty buns and a few other simple ingredients. Quick, easy, delicious.
Ingredients
- 8 of your favourite thick sausages (Can use sweet Italian, Bangers, Honey Garlic, etc. Use a good lean, well flavoured one, a generous pound in weight altogether)
- 1 cup (80g) of dried cranberries
- 2/3 cup (80g) of pinenuts
- 4 toasted rolls (split in half and toast under the grill, toasting one side only)
- Fresh Baby Arugula/ Rocket Leaves
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with baking parchment. Set aside.
- Skin all of the sausages, discarding the skins. Place the meat into a bowl.
- Chop the cranberries finely and add to the meat, along with the pinenuts. Mix well together with your hands.
- Shape into 8 balls, flattening the balls into patties. Place onto the prepared baking tray.
- Bake for about 25 minutes, until golden brown and crisped up on the outsides. (They should not be pink on the insides and the juices should run clear. Inner temperature should be 145*F/63*C)
- Place a toasted bun bottom on each of four plates.
- Top each with a handful of Rocket and two sausage patties. Top with the top bun halves. Serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons