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italian chicken sausage

post #1 of 8
Thread Starter 
Hello all I had some time to kill and 7 lbs of ground chicken, so I made some italian sausages. Here are some photos. and another they were poached and brought up to an it of 152. I never got any pictures of them cooked. Cause I had kids and wife that kept taking and eating them as I was removing the plastic casings. Tell me what you all think.
post #2 of 8

I think they look Great! would you share the recipe? I can see those being good pickled.

Happy smoken.

David

post #3 of 8

Them there look good from here.

post #4 of 8

grim, those look really nice. just ruined a the keyboard drooling all over it. :biggrin: You use a spice pack or mix up your own? Thanks, now i'm going to have to make some sausage this evening. Last 2 weeks its been bulk chicken/italian for wife's pizzas. 

 

mule, you got a recipe for a good pickling solution for sausages?

post #5 of 8
Quote:
Originally Posted by junkcollector View Post
 

grim, those look really nice. just ruined a the keyboard drooling all over it. :biggrin: You use a spice pack or mix up your own? Thanks, now i'm going to have to make some sausage this evening. Last 2 weeks its been bulk chicken/italian for wife's pizzas.

 

mule, you got a recipe for a good pickling solution for sausages?

 Boil 2 dozen eggs, shell and cool OR boil 2 dozen gizzards (turkey) until done and cool. OR 2LB fully cooked sausage (kilbasa) OR okra

Cook: 4 tsp. salt
4 tbsp. sugar
1 c. water to dissolve sugar and salt

 Add this to: 4 c. white vinegar
1 lg. onion, sliced
2 tbsp. pickling spices, tied in a bag
1/2 tsp. pepper

1 tbsp pepper flakes ( or to taste)

 Add eggs, or gizzards, or sausage, or okra, to the brine and refrigerate at least 24 hours. Leave spices tied in bag in brine for a couple days, then remove.

Happy smoken.

David

post #6 of 8

Fine looking sausage, sir.

 

Disco

post #7 of 8

That sounds good, I will give that recipe a try.

 

I'm curious, why did you spend the time tying them instead of linking? Is your casing prone to spin and not hold the link?

post #8 of 8
Thread Starter 
They are plastic casings, and I found when I have them in the water poaching they slowly un twist and then they ballon up. I will post the recipe shortly.
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