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First chicken sausage, with pics, courtesy of Couger78 - Page 2

post #21 of 30
I was just walking through Big R looking at meat grinders and other sausage making things. I may need to splurge and give these a go.

My wife won't eat pork, so I'm trying to convince her that she can eat chicken sausages!
post #22 of 30
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I was just walking through Big R looking at meat grinders and other sausage making things. I may need to splurge and give these a go.

My wife won't eat pork, so I'm trying to convince her that she can eat chicken sausages![/quote]

Yup, that is exactly why I made these. My sister-in-law will eat chicken and turkey, but not pork, beef, lamb, etc. The great thing about this recipe is that you use the chicken skin and fat, instead of pork fat. Which worked really well. I still used pork casings (but did not volunteer this information), but I suppose collagen casings would be an option.
post #23 of 30
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I was just walking through Big R looking at meat grinders and other sausage making things. I may need to splurge and give these a go.

My wife won't eat pork, so I'm trying to convince her that she can eat chicken sausages!

Yup, that is exactly why I made these. My sister-in-law will eat chicken and turkey, but not pork, beef, lamb, etc. The great thing about this recipe is that you use the chicken skin and fat, instead of pork fat. Which worked really well. I still used pork casings (but did not volunteer this information), but I suppose collagen casings would be an option.
post #24 of 30

Yep, those are some good looking chicken sausages.  I need to make up another batch over here as well!!!!!

post #25 of 30
Quote:
Originally Posted by SnorkelingGirl View Post

Yup, that is exactly why I made these. My sister-in-law will eat chicken and turkey, but not pork, beef, lamb, etc. The great thing about this recipe is that you use the chicken skin and fat, instead of pork fat. Which worked really well. I still used pork casings (but did not volunteer this information), but I suppose collagen casings would be an option.

Since my wife is a converted vegetarian, even the collagen casings are going to a hard sell! But I'm going to try. We regularly use the veggie (hope I don't get banned) chorizo (it's pretty tasty). But all those veggie sausages come in plastic casings!

If I have to go that route, I'll just stuff the sausage in Ziplock bags :)-

Hmmm I have an idea, corn husk casings!!!! Oh my!
post #26 of 30
Thread Starter 
Quote:
Originally Posted by dward51 View Post

Yep, those are some good looking chicken sausages.  I need to make up another batch over here as well!!!!!

Thank you, Dave. Good stuff to have on hand. Thanks for stopping by!

Quote:
Originally Posted by dirtsailor2003 View Post

Since my wife is a converted vegetarian, even the collagen casings are going to a hard sell! But I'm going to try. We regularly use the veggie (hope I don't get banned) chorizo (it's pretty tasty). But all those veggie sausages come in plastic casings!

If I have to go that route, I'll just stuff the sausage in Ziplock bags :)-

Hmmm I have an idea, corn husk casings!!!! Oh my!

Corn husk casings sounds intriguing...like a cross between sausage and tamales! Yum! And a little masa to capture the fat. Wow, sounds awesome!

Also, although I don't have any personal experience with them, I think you can buy collagen casings that are stripped off after the sausage is cooked to leave you with skinless sausage. I'd really miss the snap of casings, myself, but you do what you have to do when catering for vegetarians! biggrin.gif
post #27 of 30
Quote:
Originally Posted by SnorkelingGirl View Post

Thank you, Dave. Good stuff to have on hand. Thanks for stopping by!
Corn husk casings sounds intriguing...like a cross between sausage and tamales! Yum! And a little masa to capture the fat. Wow, sounds awesome!

Also, although I don't have any personal experience with them, I think you can buy collagen casings that are stripped off after the sausage is cooked to leave you with skinless sausage. I'd really miss the snap of casings, myself, but you do what you have to do when catering for vegetarians! biggrin.gif

These would have no Masa, just the meat! I suppose you could do the masa, intriguing!
post #28 of 30

Hmmm.... veggie sausage with a masa base in a strippable casing (like hot dogs).  Either smoke 'em or immerse them in the water bath to cook.  You just might be onto something new here!

 

The April throw down challenge......  meatless sausage!     (and for bonus points, make it gluten free)

post #29 of 30

Nicely done, Clarissa! thumb1.gif

 

You've got me a'chompin' at the bit to get back to sausage making once again!

It's been a looooong hiatus!

 

Kevin

post #30 of 30
Thread Starter 
Quote:
Originally Posted by Couger78 View Post
 

Nicely done, Clarissa! thumb1.gif

 

You've got me a'chompin' at the bit to get back to sausage making once again!

It's been a looooong hiatus!

 

Kevin

 

Thanks, Kevin!  I hope you do have time to get back to sausage making soon.....all of my best recipes have come from you!!!

 

Thanks for all of the great sausage posts that us lesser mortals can learn from!

Clarissa

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