Chicken Sausage Italian
- Thread starter tropics
- Start date
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Disco You will enjoy these,great taste no grease or splatter when cooking.Smoked they take the smoke really well. Thank You for the point I appreciate it.
Nice. I have to try this.
Disco
Richie
smokinvegasbaby
Master of the Pit
Tropics, your chicken sausage looks delish. I make chicken sausage all the time - love it and it 's guilt free eating ;o) I might have to try it with Italian spices...great idea! thanks for sharing.
Picked up 9+ pounds Chicken Thighs
These are monster size Thighs
12 of them I only used 10
De-Boned
Made a nice pot of stock.
Ground with the fine plate
Wound up with 5 lbs 2 5/8 oz
Had a lot to do so I covered it in the fridge til the next day
Fried a few pieces to taste,salt was perfect
Used 1 Sheep Casing to make a ring for the grill.
Found a nice way to get them on the tube,using a big pot of water.
Once you get them started, submerge the back of the tube getting enough water
in the front it keeps from twisting and blowing out.
Next pic was only a few secs later,you can see how the air and water released
Stuffed the Sheep Casing first
Made my ring for the grill
Now we get the hog casings filled and I make my first attempt at Links
Links
Wife was taking pics for me.
5 pounds done
Thanks for looking
Josie
I just wanted to check in and thank you for this awesome recipe! I've been searching for an Italian sausage recipe that reminds me of the good stuff you pay a fortune for at the Italian meat markets here on Long Island as well Brooklyn. This is right there with those.
Only have one pic of the batch I made but I wish I doubled the recipe:
They are in the middle there. It was mixed grill night haha. Thanks again for this awesome recipe. Next time I might try experimenting adding some cheese and parsley or maybe some sharp provolone or broccoli rabe!
Only have one pic of the batch I made but I wish I doubled the recipe:
They are in the middle there. It was mixed grill night haha. Thanks again for this awesome recipe. Next time I might try experimenting adding some cheese and parsley or maybe some sharp provolone or broccoli rabe!
Wow That is like a super praise,thank you for trying it and the complement. You can use Pork and it is even better.I just wanted to check in and thank you for this awesome recipe! I've been searching for an Italian sausage recipe that reminds me of the good stuff you pay a fortune for at the Italian meat markets here on Long Island as well Brooklyn. This is right there with those.
Only have one pic of the batch I made but I wish I doubled the recipe:
They are in the middle there. It was mixed grill night haha. Thanks again for this awesome recipe. Next time I might try experimenting adding some cheese and parsley or maybe some sharp provolone or broccoli rabe!
Richie
I know this thread is almost two months old but I thought I'd share a dinner I made which the last of your Italian sausages. I made chicken sausage with pesto, roasted red peppers and onions over asiago cheese grits! Thanks again Richie! This sausage is awesome!
After looking at the recent post about the turkey sausage , I wanted to give this a try . I used this recipe as posted , except I up'd the garlic and fennel , omit the dextrose . Everything else was as posted above in the recipe .
Made 5 lbs . using chicken thighs . This is without a doubt some of the best sausage I have made , and or eaten . It is fantastic . Perfect spice , nice hint of heat and very moist .
Cooked one up in a pan ,
Had a longer length I put in the smoker then finished SV .
Didn't get much color , but it's fantastic !
tropics
thanks for the recipe . Be doin these again for sure .
Chop
Made 5 lbs . using chicken thighs . This is without a doubt some of the best sausage I have made , and or eaten . It is fantastic . Perfect spice , nice hint of heat and very moist .
Cooked one up in a pan ,
Had a longer length I put in the smoker then finished SV .
Didn't get much color , but it's fantastic !
tropics
thanks for the recipe . Be doin these again for sure .Chop
After looking at the recent post about the turkey sausage , I wanted to give this a try . I used this recipe as posted , except I up'd the garlic and fennel , omit the dextrose . Everything else was as posted above in the recipe .
Made 5 lbs . using chicken thighs . This is without a doubt some of the best sausage I have made , and or eaten . It is fantastic . Perfect spice , nice hint of heat and very moist .
View attachment 382455 View attachment 382456
Cooked one up in a pan ,
View attachment 382457
Had a longer length I put in the smoker then finished SV .
Didn't get much color , but it's fantastic !
View attachment 382458
Chop
Rich They look great and the best part is you can adjust any of the seasonings.Thanks for trying the recipe I am glad you liked it. POINTS
Richie
Dusted this one off. Had to find a use for the new Jr. stuffer. This is the cats a**. Anyone thing about purchasing, don't hesitate. Anyhow, thank you very much Ritchie for the recipe. It is awesome and will use it many times in the future.
Sorry, didn't think of pics during the process.
throwing a little cold smoke to them now.
Sorry, didn't think of pics during the process.
throwing a little cold smoke to them now.
KillerNoms
Newbie
I don't speak science, so can't say I understand why, but dextrose is the preferred sweetener when curing or brining or fermenting. Supposedly it has something to do with the molecular weight.
They say dextrose is 70% as sweet as sucrose. I presume that is by weight.
More things google tells me, that I don't understand:
Dextrose is a monosaccharide. Sucrose is a disaccharide. Dextrose has a molecular mass of 180 g/mol. Sucrose has a molecular mass of 342.3 g/mol.
So like others have said, if the recipe calls for dextrose, use dextrose.
They say dextrose is 70% as sweet as sucrose. I presume that is by weight.
More things google tells me, that I don't understand:
Dextrose is a monosaccharide. Sucrose is a disaccharide. Dextrose has a molecular mass of 180 g/mol. Sucrose has a molecular mass of 342.3 g/mol.
So like others have said, if the recipe calls for dextrose, use dextrose.
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