I've been playin around with sausage for better then 25 years and this is the first time I've done one with chicken.They came out pretty good, I used my standard wiener recipe but cut down on the salt since the bacon was already salted. I also left out the cure, they got poached right after stuffing so they'd be a cooked sausage and didn't need it.
Here's how it went.
Started with a small whole chicken and deboned it, got about 2.5 pounds of meat out of it. layed it out on a tray, then froze it solid. then sliced it up for the grinder. This worked really well, first time I did anything totally frozen.
Added about 3/4 pound of smoked bacon,
ground everything through a medium plate then mixed it all together with the spices and ground it through a fine plate. then stuffed into 26 mm plastic casings and poached them in a pot of water @ 170° till they got to 152° internal. next into a cold shower and stripped of there casings.
BAM, Chicken and Bacon wieners.
First test patch,
And of course all dressed up,
Last but not least.... a sliced view.
Overall I'd give them a 7 out of 10. I would have like more of a smoke flavor from the bacon and they were just a little on the salty side for me. but over all pretty dang good for chicken.
Thanks for checkin out my sausages,