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Chicken Sausage problems

post #1 of 8
Thread Starter 

Hi all, I made up some chicken sausages, and had terrible problems with the moisture content bursting the casings.

 

Has anyone had luck making chicken sausages? If so how?

 

Any ideas on how to reduce the moisture either before or after grinding? Maybe cooking, or par cooking before grind?

 

Any help is appreciated.

post #2 of 8

Cougar78 has made many variations of chicken sausage....   One uses rice as a filling/binder...  It's good.... don't know if it is below....  I did a search for "chicken sausage" using the search bar at the top of the page....  check these recipes, and others, to see where your recipe differs...  without knowing what your recipe entails, it's almost impossible to diagnose your problem.......       Dave

 

 

http://www.smokingmeatforums.com/newsearch?search=chicken+sausage

 

http://www.smokingmeatforums.com/t/134947/chicken-sausage-with-sun-dried-tomato-basil-and-cheese-al-la-cougar78-recipe

 

http://www.smokingmeatforums.com/t/134350/chicken-sausage-ala-couger78

 

http://www.smokingmeatforums.com/t/141785/first-chicken-sausage-with-pics-courtesy-of-couger78

post #3 of 8
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

Cougar78 has made many variations of chicken sausage....   One uses rice as a filling/binder...  It's good.... don't know if it is below....  I did a search for "chicken sausage" using the search bar at the top of the page....  check these recipes, and others, to see where your recipe differs...  without knowing what your recipe entails, it's almost impossible to diagnose your problem.......       Dave

Thanks Dave, I sometimes forget the search bar. :frown:

post #4 of 8
Thread Starter 

I used bread crumbs to try and dry it out. That might have been a factor. Probably the added moisture of the hot sauce though.

 

Have you seen any Chicken sausage threads where the sausages are not poached?

 

I was able to poach mine as well.

 

Recipe was something like this:

 

1.5 cups cup Frank’s RedHot Sauce

5 pound ground chicken Thigh

4 eggs

5 stalks celery

4 cups bread crumbs

1/2 cup Blue cheese crumbles

 

 

post #5 of 8
Thread Starter 

Well I think I have it figured. I made Chicken Bangers since I added the breadcrumbs, they Bang open.

 

http://www.smokingmeatforums.com/t/91670/chicken-sausage-is-the-devil/20

post #6 of 8

Now we all know...... good searching.....    Dave

post #7 of 8
Quote:
Originally Posted by S2K9K 

edited post

38x38px-ZC-84cf1503_download.jpeg
S2K9K
Yesterday at 8:39 pm

Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:

http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team

That's OK, edit my posts as you like :deadhorse: 


Edited by Black - 10/17/13 at 5:30am
post #8 of 8
Thread Starter 
Quote:
Originally Posted by Black View Post
 

How did they taste?

 

They tasted good, mouth feel was not good. They were very "mushy".

 

Two things I would change (other than removing bread crumbs). Go with the largest grind possible, and use a binder.

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