Chicken Sausage problems

redwood carlos

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Mar 12, 2013

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Redwood City, Ca

• Sep 24, 2013

• #1

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.

 

daveomak

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Omak,Washington,U.S.A.

• Sep 24, 2013

• #2

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/...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

 

redwood carlos

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Mar 12, 2013

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Redwood City, Ca

• Sep 24, 2013

• #3

DaveOmak said:

 
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

Click to expand...

Thanks Dave, I sometimes forget the search bar.

 

redwood carlos

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Redwood City, Ca

• Sep 24, 2013

• #4

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

 

redwood carlos

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Mar 12, 2013

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Redwood City, Ca

• Sep 24, 2013

• #5

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

 

Last edited: Sep 24, 2013

daveomak

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• Sep 24, 2013

• #6

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

 

black

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Jan 9, 2013

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Santiago Chile (1,706.04 ft)

• Sep 25, 2013

• #7

Originally Posted by S2K9K   [h3]edited post[/h3]

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

Click to expand...

That's OK, edit my posts as you like

 

 

Last edited: Oct 17, 2013

redwood carlos

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Redwood City, Ca

• Sep 25, 2013

• #8

Black said:

 
How did they taste?

Click to expand...

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.