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Chicken sausage with sundried tomatoes

post #1 of 17
Thread Starter 
Made 5 lbs. of chicken sausage with sundried tomatoes. As my wife and I were looking for something a little healthy (yes I'm on a freakin diet and it sucks!) I decided to make chicken sausage.

Started out with 5 lbs. of boneless skinless chicken thighs. These were cutup into nice size chunks for my grinder. They were partially frozen to make grinding a little easier. The grinder I use is a Kitchenaire #12 grinder.





All ground up using the 1/4 in. plate




All the spices mixed and the sundried tomatoes and onions all chopped ready to to be mixed into the chicken.




All stuffed into 32mm hog casings using a LEM 5 lb. stuffer.




Here is one grilled and ready to be taste tested. I have to say they were very good and moist








The recipe I used was:
Chicken & Sun-Dried Tomato Sausage

5lb-boneless chicken thighs with skin
12-oz onions, peeled and quartered
7-oz sun-dried tomatoes, soaked in hot water to soften (15 minutes), then drained
2-tbsp coriander seed
2-tbsp fennel seed
2-tbsp rosemary
2-tbsp oregano
1-tbsp celery seed
1-tbsp thyme
2-tbsp Kosher salt
2-tbsp fresh ground pepper
Grind the chicken and skins through a 1/4inch plate
Grind the sun-dried tomatoes and onions
Mix all into a large bowl with seasonings along with the spices and salt
Stuff into hog casings

Thanks for looking
post #2 of 17

Man those look great   Nice Job   points1.png

 

Gary

post #3 of 17

  Nice ! I will have to try that one.

 

   Mike

post #4 of 17
Great looking sausages. Thanks for sharing the recipe. My won't do pork so we make a bunch of chicken sausages.
post #5 of 17

Very nice step by step and thanks for the recipe!!  Great work on the links as well.  :points:Reinhard.

post #6 of 17
Yummo!!!! Chicken sausages are shockingly expensive at the store, what a great recipe! We have some straight run chicks that have some boys destined for for the freezer so maybe I can make some sausage with those guys....
post #7 of 17

Great looking recipe.

 

points1.png

 

Disco

post #8 of 17

Those look great!  Thanks for sharing the recipe.

Ed

post #9 of 17

Great job!!! Wheres my batch LOL 

 

A full smoker is a happy smoker

 

DS
 

post #10 of 17

JB54, Nice looking sausage !

post #11 of 17

Very nice Thanks for the recipe. I will be giving this a shot soon.

 

:points:

post #12 of 17
Nothing wrong with a lean/poultry sausage.

Just ordered my first meat grinder, should get it by 6-15-15.

Johnny, have you tried turkey breast, pork loin, dark/lite chicken combinations yet? I've made awesome meatballs with pork loin, black beans and some sweet tater, healthier and makes ur meat stretch and gets the wife to get her to eat her vegetables...


And do you have to use a curing agent if you freeze it?
post #13 of 17
Thread Starter 
Thanks for lookin Knightsilver. I have not used turkey or pork loin for sausages but I have used chicken breasts with Italian seasoning and peppers to make Italian chicken sausage. I many use pork butts for sausage but since we are on a diet to lose some of our winter weight I decided to go healthy for awhile. As for a curing agent I do not put any in if I'm going to freeze the raw sausage immediately. I do use a curing agent if I'm going to slow cook the sausage like when I'm making a Texas hot link, snack sticks or summer sausage. Once those are cooked I keep out what I'm going to use then freeze the rest. Hope this helps and good luck with your new grinder. What are you going to use for a stuffer? I have the LEM 5 lb. stuffer and for my needs it works great and makes stuffing a breeze.
post #14 of 17
Quote:
Originally Posted by johnnyb54 View Post

Thanks for lookin Knightsilver. I have not used turkey or pork loin for sausages but I have used chicken breasts with Italian seasoning and peppers to make Italian chicken sausage. I many use pork butts for sausage but since we are on a diet to lose some of our winter weight I decided to go healthy for awhile. As for a curing agent I do not put any in if I'm going to freeze the raw sausage immediately. I do use a curing agent if I'm going to slow cook the sausage like when I'm making a Texas hot link, snack sticks or summer sausage. Once those are cooked I keep out what I'm going to use then freeze the rest. Hope this helps and good luck with your new grinder. What are you going to use for a stuffer? I have the LEM 5 lb. stuffer and for my needs it works great and makes stuffing a breeze.

johnny I have the chicken with the sun dried tomatoes Itailian style gettin ready to stuff

Thanks for getting this going

post #15 of 17
Thx Johnny.

I don't have a hopper yet. Just use the tubes that come with the grinder, to start anyways.
Ill make my own thread, for what I'm wanting to do, don't won't to hijack ur thread.

But I was a cook for 20 years, hurt my back/neck,had to quit, so I'm sure I can handle not having a hopper for a month or two, just me and the wife anyways....
post #16 of 17
Thanks for sharing the recipe johnnyb54. It sounds interesting.
post #17 of 17
Chicken sausages have always been a hit in our household. After a long sabbatical from sausage-making, I'm looking forward to getting back into it again. Chicken sausages done right are tough to beat!
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