CHICKEN SAUSAGE ALA COUGER78

chef willie

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Willamette Valley, Oregon

• Jan 12, 2013

• #1

I thought Kevins chicken sausage with sun-dried tomatoes, parmesan cheese and fresh basil looked great and decided to riff on it some for my second batch of sausage making. I used all skinless chicken breasts adding a pound of bacon for additional fat content to use up a bag of breasts I had in the freezer & used the sun dried tomatoes packed in olive oil from Costco bumping it up to a full cup and a cup of parmesan along with 2 ounces of fresh basil and 1/2 cup of chopped garlic. I did a single grind through the smaller plate on the KitchenAid on the semi-frozen breasts & bacon and after mixing everything in stuffed into casings and let rest overnight in the fridge. Poached all off the next day to an IT of 165 following Cougers advice and wound up with 6 1/3 pounds of sausage. I took about six, cut up, over to the VFW for the guys to nosh on with mustard & beers and had a coupla for dinner, seared in a skillet, with pasta and marinara sauce. Both ways were great. Thanks for posting the original recipe Kevin.

ground breasts with bacon grind on top

GND CHICKEN.jpg

• chef willie
• Jan 12, 2013

stuffed and twisted

CHICKEN SAUSAGE.jpg

• chef willie
• Jan 12, 2013

cut sausage after poaching

CUT SAUSAGE.jpg

• chef willie
• Jan 12, 2013

 

chef jimmyj

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• Jan 12, 2013

• #2

Very nice. I can see a plate of Spaghetti in the near future...JJ

 

diggingdogfarm

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• Jan 12, 2013

• #3

MMMmmmmmm, chickeny!!!!! :biggrin:

Looks good!


~Martin

 

dirtsailor2003

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• Jan 12, 2013

• #4

Chef those look great! My Fiancee wont eat pork (fine by me more bacon, ribs, etc.. for me!!!) But she will eat turkey and chicken brats! If I can eliminate the bacon fat I might be able to make her some too!

 

boykjo

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• Jan 12, 2013

• #5

Sausage looks great........

  I need to try some of that....
 

 

smoking b

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• Jan 12, 2013

• #6

Wow those look tasty! Does the bacon keep them from being dry? I would like to make something like that for my grandparents but yeah they look great! 

 

couger78

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• Jan 12, 2013

• #7

Nice job, Willie! I'm glad you like this recipe.

Those do go great with a nice marinara sauce.

Kevin

Smoking B said:

Wow those look tasty! Does the bacon keep them from being dry? I would like to make something like that for my grandparents but yeah they look great! 

Click to expand...

Chicken breasts are VERY lean, so the bacon was added here to add the fat (juiciness). In my version, I used all thighs with fat & skin.

Bacon (or any fatty pork) I think would work just fine to counter the leanness of the chicken.

Here's the recipe I used. Just sub in the alternate fats if you decide to use breast meat.

http://www.smokingmeatforums.com/t/123843/a-new-chicken-sausage

 

smoking b

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• Jan 12, 2013

• #8

Originally Posted by Couger78  

Here's the recipe I used. Just sub in the alternate fats if you decide to use breast meat.

http://www.smokingmeatforums.com/t/123843/a-new-chicken-sausage

Click to expand...

Thank you - much appreciated! I will make some of these very soon 

 

chef willie

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Willamette Valley, Oregon

• Jan 13, 2013

• #9

Thanks all for the comments. Cougar answered your questions on the fat needed. I used only breasts so added the bacon, original post was with dark meat and using the chicken skin as well so no need for the bacon if going that route.

 

dward51

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• Jan 13, 2013

• #10

Cougar & Chef Willie,

Saved both versions of this.  Starting the "diet" (ugh....) on Monday and I see chicken sausage in my future.

 

snorkelinggirl

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• Jan 13, 2013

• #11

Hey Chef Willie,

Those sausages look really great. Did you stuff them using your KA stuffer attachment, or did you use a sausage stuffer?  They look amazing.

I've saved your recipe and Couger's and will try them out soon.  They both look way better than the chicken sausage recipe in Charcuterie.

Have a great day!  Brrr......looks like we are settled into freezing fog for the week.  Better than rain, but CHILLY!

Clarissa

 

driedstick

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• Jan 13, 2013

• #12

That looks great

 

chef willie

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• Jan 13, 2013

• #13

SnorkelingGirl said:

Hey Chef Willie,

Those sausages look really great. Did you stuff them using your KA stuffer attachment, or did you use a sausage stuffer?  They look amazing.

I've saved your recipe and Couger's and will try them out soon.  They both look way better than the chicken sausage recipe in Charcuterie.

Have a great day!  Brrr......looks like we are settled into freezing fog for the week.  Better than rain, but CHILLY!

Clarissa

Click to expand...

Yep, used the KA stuffer butttt, I will admit not fond of it. I'll live with the KA grinder for now since it's doing fine for smaller batches but a verticle stuffer has been bumped to the top of the list of 'things to get' instead of a grinder.. If starting from scratch I would lean towards the original with the skins being used. Even with the addition of a pound of bacon I personally think more moisture would be nice. Although, they were great at room temp sliced up with toothpicks inserted and dipping mustard handy as an appertizer.