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Chicken Florentine Sausages

post #1 of 13
Thread Starter 

I wanted to do a Chicken sausage this time, and finally settled on this recipe.  Chicken Florentine is one of my favorite dishes, so I thought, might as well make it into a sausage.  

 

I was pushed for time, so instead of grinding my own dark meat I decided to risk buying pre-ground 98/2 chicken and 93/7 turkey.  With my fingers crossed that the Sausages wouldn't dry out, I assembled the ingredient list.

 

Chicken Florentine Sausage

 

5lbs Ground Chicken

8oz chopped spinach(I used Frozen)

1/4 Cup of Minced Garlic

1/4 Cup Italian Seasoning

1/4 Cup Onion Powder

1/4 Cup White Wine

1 Tsp Bacon fat for S&G's

 

I forgot to add 1/4 Cup of Shredded Parm.

 

Cream Sauce

 

1 cup Whipping Cream

4oz Spinich

Scallions (to taste, I used very little)

1 fresh Jalapeno(I wanted to have a bit of heat)

1/4 cup real Mayo

1/4 cup Cream Cheese

2Tsp Garlic Salt

Dash of crushed pepper

 

MES 40

200*F

3hrs

AMNPS Applewood Pellets w/both ends lit.

 

Pulled at 145*F internal temp.

Put into HOT water until temp came up to appx. 175*F then Ice Bath and Ziploc or the weekend.

On the Grill to finish and serve.

 

Enjoy the show.

 

 

Loose mix.  I didn't want to make Chicken Mush.

 

 

Pin wheel of Snausage!

 

 

Ready to go!

 

 

Getting Happy. Pay no attention to the Belly..."This isn't the Pork you're looking for!" That was for Bacon of a Stick!

 

 

The Cream Sauce was the kicker!  I put Shredded Parm on my other one!

post #2 of 13

Looks great! Thanks for sharing the recipe.

post #3 of 13

man that does look good. gonna have to copy you. any issues with it drying out when done cooking? i've had issues with it in the past so i add a lil bit of SPC when i use chicken.

post #4 of 13

Very nice job, well done!

post #5 of 13

That is some great looking sausage. Thanks for posting!

post #6 of 13

Looks great. Nice job.........biggrin.gif

post #7 of 13
Thread Starter 
Quote:
Originally Posted by junkcollector View Post

man that does look good. gonna have to copy you. any issues with it drying out when done cooking? i've had issues with it in the past so i add a lil bit of SPC when i use chicken.

 

 

Drying wasn't too bad.  It was white meat chicken so I knew what I was going to end up with.  To be honest I was going to add SPC but went plaid working at ludicrous speed and just forgot to add it.  Had I taken them to full temp on the smoker they would have been super dry.  Bringing them up to temp in the water helped.  I did loose a bit of the outer smoke when they hit the water, but it was a good trade.  I also babied them when they hit the Grill

post #8 of 13
Hi SPG??
Thanks Dan
post #9 of 13
Quote:
Originally Posted by DanBono View Post

Hi SPG??
Thanks Dan

soy protein concentrate

post #10 of 13

They look good. May I suggest you scrap that Holland House Crap...To sell it in the grocery stores and not have minors purchasing it, they have to load it with a high percentage of Salt, not to mention they start with the cheapest wine they can get. Buy a inexpensive White Wine in a Box. It keeps forever because air can't get to the wine and oxidize it and I will guarantee your recipes containing wine will be a 1000X better tasting...JJ

post #11 of 13
Nice job!
post #12 of 13
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

They look good. May I suggest you scrap that Holland House Crap...To sell it in the grocery stores and not have minors purchasing it, they have to load it with a high percentage of Salt, not to mention they start with the cheapest wine they can get. Buy a inexpensive White Wine in a Box. It keeps forever because air can't get to the wine and oxidize it and I will guarantee your recipes containing wine will be a 1000X better tasting...JJ

Thanks for the tip JJ.  That was the end of that HH bottle.  Usually I crack open a bottle of the good stuff, and use the rest at dinner. 

post #13 of 13

Looks-Great.gif

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