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chicken sausage

post #1 of 12
Thread Starter 

Used my grinder for the first time today and made almost 20 lbs of chicken sausage.

i used a recipe from Emeril .

 Turned out very tasty and not bad for my 1st try.

 The recipe calls for seasoning the meat and letting it sit overnight in the fridge.

 I ground it thru  the med plate and then again thru the small plate.

 Only problem i had was even w/ mixing cut up chicken by hand ,grinding , mixing by hand a second time and grinding again i did not get an even distribution of spices.

 Since i had chilli powder , paprika and cayanne i could not go by color at all.

post #2 of 12

Congrats Bob! Where are the pics?

post #3 of 12
Thread Starter 

no camera = no pics

 

post #4 of 12

Any chance you could post the recipe?

 

post #5 of 12

Congrats but no pic it didn't happen! LOL

post #6 of 12

Congrats on your first run on the grinder Bob

Not sure why your spices wouldn't be distributed after an over night on the meat and 2 grinds.

post #7 of 12

Lots of ways to skin the old cat?

 

That is why I like to grind my meat, mix the spices in liquid, then mix.  But either way, you can git er done!

 

Good luck and good smoking.

post #8 of 12

Yea, I would think half a cup of ice water would have helped with the spice distribution.   How did the sausage come out, was it pretty moist with out the additional water?  Did you stuff in casings or just use fresh? 

post #9 of 12
Quote:
Originally Posted by DanMcG View Post

Congrats on your first run on the grinder Bob

Not sure why your spices wouldn't be distributed after an over night on the meat and 2 grinds.
 

 

What part of the chicken did you use, White,dark or both.. With the chicken being so lean with no fat The spices might look like they didn't disperse but just marinated the meat

 

Joe

post #10 of 12
Thread Starter 

I used 16 lbs of chicken breast and 4 lbs of smoked bacon.

 No stuffing yet just fresh patty sausage.

 It is good and moist and binds good for making patties.

 if i decide to stuff some of it ,i will have to add some liquid to get it through the stuffer.

 

 BB Fan . It is Emerils home made spicy chicken sausage recipe  from emerils .com

post #11 of 12
What the reason to grind twice ?
Why not just grind with the small plate the first time?
I see most people grind twice just wondering the reason behind it ?
post #12 of 12

congrats Bob-I also agree with mixing with small amount of water. spices don't mix very well in ice water and since it's going into the fridge after u can use a luke warm,with no probs.when you get into stuffing it's just in the hand mixing,mix-mix-and mix again. good luck sausagemaker!

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