Chicken Sausage Italian

Discussion in 'Sausage' started by tropics, Jun 6, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Picked up 9+ pounds Chicken Thighs



    These are monster size Thighs


    12 of them I only used 10


    De-Boned 



    Made a nice pot of stock.


    Ground with the fine plate


    Wound up with 5 lbs 2 5/8 oz

    Had a lot to do so I covered it in the fridge til the next day


    Fried a few pieces to taste,salt was perfect


    Used 1 Sheep Casing to make a ring for the grill.

    Found a nice way to get them on the tube,using a big pot of water.

    Once you get them started, submerge the back of the tube getting enough water

    in the front it keeps from twisting and blowing out.


    Next pic was only a few secs later,you can see how the air and water released 


    Stuffed the Sheep Casing first


    Made my ring for the grill


    Now we get the hog casings filled and I make my first attempt at Links


    Links


    Wife was taking pics for me.


    5 pounds done 


    Thanks for looking
     
    crazymoon, waterinholebrew and disco like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! I need to make some more soon!
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Guess Chicken Sausage isn't on any one else's idea of sausage. Thanks for dropping a line,I smoked a small piece of the 1 in sheep casing. Came out nice  
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    First time using the Sheep Casing I had a blow out maybe 12" in at the start. Tied that off so I could grill or smoke it,the meat has cure #1 in it,my grill was hot from doing burgers, so it was more of a hot smoke taste test. Yes it is good wife loves it,she didn't object to buying the new grinder.


    hot smoke did dry these a little more then I like.


    Thanks for looking

     
     
    gary s likes this.
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Richie, I just saw this post and those sausages look excellent !!!!! [​IMG]
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks good, I've been using chicken more and more for sausage, I might have to try Italian like you.!
     
  7. johnnyb54

    johnnyb54 Smoke Blower

    Tropics, nice looking sausage. What seasonings did you use for the sausage (fennel, black pepper, ect.)? When you loaded the sheep casings why did you load the stuffer horn in a pot of water instead of just loading them on the stuffer? I have only used hog and collegen casings so I'm not familiar with sheep casings. I just ordered some so any tips would be appreciated.
     
  8. That looks good, Hadn't thought about trying Chicken ?     Nice Job    [​IMG]

    Gary
     
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    They look great! Do you have the recipe? I have tried a few Italian sausage recipes I found online and In books but haven't been thrilled with them. I like to use chicken as well for health reasons. Did you grind the skins in as well, or just the meat?
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Johnny I always load casing with running water,less tears.The Sheep casing was a little tight,and when I lifted the front of the tube I seen it open so it slid on real easy.
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CM Thanks for the point,this will probably having making different kinds of Chicken Sausage.Thanks for the kind words also.
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary Thanks for the point I am surprised you haven't tried Chicken yet,with all the recipes you have,thanks for the nice words.

    Richie
     
  13. Hey Richie, I am putting it on my list,  As much Chicken as we eat, I don't know either ???

    Gary
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    worktogthr Yes the skins were ground with the meat,I did not use all the skin.Here is my regular Italian Sausage recipe.Yesterday I was out of a lot of my spices so I substituted with Tones Italian Season.

      Ingredients for 5 LBS.                             

      5 lbs. Chicken Thighs skin on Ground               
      1 1/2   Tbsp. salt                                 

      8 oz. ice water                                    

      1 1/2  Tbsp. Fennel seed cracked                   

      1 tsp.  coarse Black Pepper                        

      1/2 Tbsp. sugar                                    

      1 1/2 tsp. crushed red pepper (optional)           

      1/2 tsp. caraway seeds                             

      1 Tbsp. Basil                                      

      1 Tbsp. Oregano                                    

      1 Tbsp. Parsley
      1 or 2 garlic toes
      8 Tbs Soy Protien Concentrate 
      1 1/2 Tbs. Dextrose
      1 level tsp cure #1 
     

      You can substitute Tones Italian Season for all  

    the other seasonings other then the Fennel,I used  

    4Tbs 

    Hope you enjoy this.

    Richie
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for the recipe. I have tons of chicken thighs in my freezer that would be perfect for this recipe. I don't have soy protein or dextrose. Can nonfat dry milk powder be used as a substitute? Don't have dextrose either. Can that be omitted? Relatively new to sausage making so I am not too familiar with the specialized ingredients and their functions.
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That all looks awesome Richie, very nice thread ! Thumbs Up Thanks for sharing your recipe as well. I think you'll really enjoy that new grinder when ya get it !
     
  17. danbono

    danbono Master of the Pit OTBS Member

    Nice job Rich. Hiow did they taste?Why the dextrose?.

    Dan
     
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Yes you can use that as a binder normally that is mine. I have a very good friend can not have dairy, so I am trying to make something for him.

    Dextrose can be omitted or replace with a little sugar.

    Richie
     
  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Justin Thanks for the point I appreciate it,that recipe is great with pork ( I even used pork loin) That grinder will be getting some use.

    Richie
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Dan I have always seen them used in some recipes that I have. Dextrose is only  a sugar 

    Richie
     

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