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Chicken Breast Sausage Recipee?

post #1 of 18
Thread Starter 

I am looking for a recipee similar to a brat that uses only chicken breast. My dad has a cholesterol problem and I would love to make him something. I am fairly new to sausage making so I'd like a tryed and true reipee instead of guessing at one. Thanks.

post #2 of 18

There are a few excellent chicken sausage recipes recently posted ... give it a search.

 

As far as breast ... VERY dry and I suspect you will have some poor results ... just have to have the fat.

 

Beg some deer meat and make something with a 70/30 deer to pork mix.  Pretty low in the C department and the fat.

post #3 of 18
Thread Starter 

My dad cant have any fat what so ever, and wont cheat a bit. He cant even have chicken thigh. Im going to be seeing him next weekend and want to surprise him.

post #4 of 18

It is not a perfect situation but you will get a satisfactory result if you are careful to not cook it much above 165*F. Nonfat Dry Milk will help retain moisture as well...JJ

post #5 of 18
Thread Starter 

will soy protien powder work? I have that.

post #6 of 18
yeap that will work
post #7 of 18
As a fat replacement try tapioca starch at a rate of 3% per weight of meat.
Or Go to Sausagemaker.com and get some fat replacer http://www.sausagemaker.com/17500fatreplacer12lb.aspx
Let us know how it comes out, I'm always trying for a good low fat recipe and would love your input.
post #8 of 18

For lean chicken sausage, I've used a good x-virgin olive oil to bring up the ideal fat-to-lean ration. Makes for a very tasty chicken sausage and for those with cholesterol concerns. The cholesterol-lowering effects of olive oil are even greater if you choose extra-virgin olive oil, meaning the oil is less processed and contains more heart-healthy antioxidants (per the Mayo Clinic studies).

 

Kevin

 

 

post #9 of 18
Quote:
Fat Replacer

Fat Replacer is a product made by the Sausagemaker™ in Buffalo, New York. It is made of Konjac flour (from a plant root), xanthan gum (fermented glucose), and microcrystalline cellulose (cellulose from plants). The first two ingredients are water soluble. Microcrystalline cellulose is not. Fat Replacer simulates the "creamy" mouthfeel of fat and can be used in everything from grilled burgers to dry-cured salami. It contains almost no calories and it’s affordable. A proven cholesterol fighter, it is USDA approved. One half pound will treat 60 pounds of meat.

And a little soy concentrate as a binder.

post #10 of 18

I know this is a really old thread, but MJ, did you ever do this? I'm constructing a recipe in my head for a green onion chicken sausage using only chicken breast. I'm planning on using NFDM as a binder/moisture retainer also. I'll be hot smoking them until IT of 160 and let carryover handle the rest. Just trying to see if you ever did it....or anyone else for that matter.

post #11 of 18

I tried a chicken sausage recipe using thighs and breast, with parmasean chease, sun dried tomatoes and basil.  The recipe called for fresh basil.  I only had dried.  My mistake was I used the same amount of dried as was called for fresh.  The basil was extremly over powering.  I think it would have been good otherwise.  I use exta virgin olive oil for the fat.  They were juicy, just too much basil.

post #12 of 18
Quote:
Originally Posted by Fished View Post
 

I tried a chicken sausage recipe using thighs and breast, with parmasean chease, sun dried tomatoes and basil.  The recipe called for fresh basil.  I only had dried.  My mistake was I used the same amount of dried as was called for fresh.  The basil was extremly over powering.  I think it would have been good otherwise.  I use exta virgin olive oil for the fat.  They were juicy, just too much basil.

 

How much EVOO did you use? A big in me making this is so that I can reduce the fat and calories in 1 link.

post #13 of 18

i used to use breast, i have found that if you trim thighs well, the fat content in the meat itself is good. if your set on breast meat, i was addding approx 1/4 cup of EVOO to my sausage when i was using breast meat. I also used NFPM to help keep moisture in. look up posts stated by me, there are a few using chicken.

post #14 of 18

Thanks junkcollector. I'll be sure to take a look. I think I'm going to be sticking with the breast only for this first run. I was planning on adding NFDM, but I wanted to get an idea of how much EVOO so that helps a lot. I'm really trying to create a low calorie/fat sausage that is juicy and flavorful. With using the chicken breast and 1/4 cup EVOO, I can keep the calories around 150 per link (approx 4oz) and the fat content around 7g. That could make having 2 of these not be a bad thing, and as long as they're tasty then even better. I'll also hot smoke them to an IT of 162 or so and let carryover take it up the last couple.

 

I'll be doing it this weekend, so I'll start a new thread with q-view of course.

post #15 of 18
As JJ pointed out, one of the most important things you can do is simmer them very gently. Think poach, not boil. I try to get my simmering liquid as close to 170f as possible when poaching chicken sausage, though I've never made it from scratch. It takes a while, but the result is much better. Also, not sure if your dad needs to watch his salt intake but the proper amount of salt in sausage will also go a long way in preserving moisture. And finally, proper mixing makes a difference too. Mix your seasonings with cold water then mix WELL into your ground meat. I'm a complete novice at sausage making but these are things I've picked up that have really helped me get much better results.
Good luck and let us know how it turns out!
post #16 of 18

Md, thanks for the notes. The sausages are for myself and my wife. I'm dieting but love sausage and love to make flavorful healthy food. I also love to experiment. I also mentioned my plans to a co-worker and if tasty, she'd be up for me selling her a few lbs. 

 

I won't be poaching these because I'm not a big fan of it and I'd like to smoke them. You are correct in that salt will help retain some moisture and of course it's needed for a proper balancing of flavors. I've only been making sausage for a half year or so so I would still be considered a novice. My practice for the seasonings is to mix the seasonings with 1/2 cup cold water per 5 lbs of meat and then mix this with the diced meat. Chill this mixture in the freezer for an hours or so and then grind. Then mix the ground meat by hand very well to develop the bind and to also get a thorough mixture of the seasonings. Personally, by mixing the seasonings with the diced meat and then grinding you get a more thorough distribution of everything. 

 

I will be sure to post back about the results.

post #17 of 18

Sorry I wasn't able to reply last night, I work 2nd shift.  I don't remember the amount of EVOO.  I think it was 1/4 to 1/3 for a 5 pound batch.  I found the recipe on this site.  There are a lot of good recipes here.  My wife likes the chicken sauages, that's why I wanted to make them.  She will not eat a hamberger any more, it has to be a turkey burger not.  Don't what changed, but if it makes her happy then I'm happy.

 

Thanks

post #18 of 18

You might also try adding some apple or perhaps black olives.

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