Cougar78 posted this awhile back....Darn it looked good... you know when you see something that "looks so good you just have to make it"... Well, that is why I am posting this... It happens quite often on this forum... Things you never thought of just drive you to gettin' up and makin' something that looks good.
The big W-M had chicken legs and thighs in a 10# bag.... I weighed the bag and sure-nuff weighed 10#'s...
Boned the meat and I got 7#'s of meat off the bones...
I love homemade chicken soup.... Bride makes good soup.... In go the bones....
Simmered for a few hours to concentrate the stock....
Be sure to skim off the "junk" that floats to the top during the simmering....
By the way, simmering is important to have a clear broth.. boiling will mess that up...
Recommendation... Use the chicken broth to cook the rice... DO NOT RINSE THE RICE to remove the starch before cooking.... I rinsed the rice and it needed the starch to hold the sausage together... That is where I screwed up... thought I was making sushi rice I guess... Sometimes I'm an idiot... (sometimes ???)
I followed Cougars recipe EXACTLY except for an addition I will explain later....
Peanuts and rice were mixed to added concurrently to the cut up chicken....
The chicken was put in the freezer, in the bowl, for a couple hours....
I wanted to insure the fat and skin were very cold to help with the grinding...
I also added the nuts/rice alternately into the grinder to help clean the grinder plate in the event skin and fat were
building up on the plate....
Grinding went smooth....
The additional ingredients were added to the ground mix... I added cure #1 to the mix as I wanted to smoke the links...
While cooling the mix I prepared the casings and stuffer.... 2 Casings rinsed and installed on the tube...
Here is the mix after the rest in the refer......
Here is the taste test.... this was done before the mix went in the refer... tasted good to me... no need to adjust at this time...
The "stuff and twist"..... No blowouts... I'm happy....
Into the smoker to dry the casings... Darn, dropped a whole coil onto the concrete... Haven't even had a beer yet....
Back into the kitchen and rinsed off the casings.... I figured iffin they stored "poop" at one time, and that could be rinsed out....
well, a little dirt and stuff would not be a problem.... If I share these with guests, I will not share that story with them....
Dried for a couple hours... pellets were in the smoker to dry while the casings were drying....
fired up the pellets with a string of mesquite chips on top...
About 4 hours later the links were 168-175.... Took them into the kitchen and rinsed with hot water to rinse off the fat...
Rinsed with cold water to cool them down some and put in the fridge......
Had to taste before they went to the fridge.... Very good.....
Out of the fridge.... Aren't those beauties....
Taste even better this morning.... I do believe we have a keeper......
Here is the tough part... What changes would I make next time....
Bride says the heat is just right... I would add red chili flakes and some ground up for more flavor....
The rice was made using the sushi rice method... rinse, rinse, rinse, etc, rub, rub, and then cook...
I would use chicken stock for the liquid medium.... I would also come up with some herbs and spices
to add to the chicken stock like rosemary and others....
The flavor was good, don't get me wrong here... It just lacked that depth of flavor that goes WOW...
Also I would cut back on the peanuts... I used dry roasted nuts.... Maybe I should have shelled real peanuts you get in the bag...
Anyway, the first thing bride said, "tastes like peanut butter". That may have been the goal on the original recipe...
I was not ready for chicken sausage to have a background flavor of peanut butter... Dave loves Peanut Butter, it's just that I
wasn't ready for it.... guess I do not have the experience to know what stuff will taste like before it is cooked...
JJ, and others here, would have known what the flavor profile would end up being without having to taste it...
I would recommend this recipe for folks to try... Dave
The big W-M had chicken legs and thighs in a 10# bag.... I weighed the bag and sure-nuff weighed 10#'s...
Boned the meat and I got 7#'s of meat off the bones...
I love homemade chicken soup.... Bride makes good soup.... In go the bones....
Simmered for a few hours to concentrate the stock....
Be sure to skim off the "junk" that floats to the top during the simmering....
By the way, simmering is important to have a clear broth.. boiling will mess that up...
Recommendation... Use the chicken broth to cook the rice... DO NOT RINSE THE RICE to remove the starch before cooking.... I rinsed the rice and it needed the starch to hold the sausage together... That is where I screwed up... thought I was making sushi rice I guess... Sometimes I'm an idiot... (sometimes ???)
I followed Cougars recipe EXACTLY except for an addition I will explain later....
Peanuts and rice were mixed to added concurrently to the cut up chicken....
The chicken was put in the freezer, in the bowl, for a couple hours....
I wanted to insure the fat and skin were very cold to help with the grinding...
I also added the nuts/rice alternately into the grinder to help clean the grinder plate in the event skin and fat were
building up on the plate....
Grinding went smooth....
The additional ingredients were added to the ground mix... I added cure #1 to the mix as I wanted to smoke the links...
While cooling the mix I prepared the casings and stuffer.... 2 Casings rinsed and installed on the tube...
Here is the mix after the rest in the refer......
Here is the taste test.... this was done before the mix went in the refer... tasted good to me... no need to adjust at this time...
The "stuff and twist"..... No blowouts... I'm happy....
Into the smoker to dry the casings... Darn, dropped a whole coil onto the concrete... Haven't even had a beer yet....
Back into the kitchen and rinsed off the casings.... I figured iffin they stored "poop" at one time, and that could be rinsed out....
well, a little dirt and stuff would not be a problem.... If I share these with guests, I will not share that story with them....
Dried for a couple hours... pellets were in the smoker to dry while the casings were drying....
fired up the pellets with a string of mesquite chips on top...
About 4 hours later the links were 168-175.... Took them into the kitchen and rinsed with hot water to rinse off the fat...
Rinsed with cold water to cool them down some and put in the fridge......
Had to taste before they went to the fridge.... Very good.....
Out of the fridge.... Aren't those beauties....
Taste even better this morning.... I do believe we have a keeper......
Here is the tough part... What changes would I make next time....
Bride says the heat is just right... I would add red chili flakes and some ground up for more flavor....
The rice was made using the sushi rice method... rinse, rinse, rinse, etc, rub, rub, and then cook...
I would use chicken stock for the liquid medium.... I would also come up with some herbs and spices
to add to the chicken stock like rosemary and others....
The flavor was good, don't get me wrong here... It just lacked that depth of flavor that goes WOW...
Also I would cut back on the peanuts... I used dry roasted nuts.... Maybe I should have shelled real peanuts you get in the bag...
Anyway, the first thing bride said, "tastes like peanut butter". That may have been the goal on the original recipe...
I was not ready for chicken sausage to have a background flavor of peanut butter... Dave loves Peanut Butter, it's just that I
wasn't ready for it.... guess I do not have the experience to know what stuff will taste like before it is cooked...
JJ, and others here, would have known what the flavor profile would end up being without having to taste it...
I would recommend this recipe for folks to try... Dave
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