or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Buffalo chicken sausages... Questions?
New Posts  All Forums:Forum Nav:

Buffalo chicken sausages... Questions? - Page 2

post #21 of 26
Quote:
Originally Posted by tropics View Post

From what I can tell is not enough fat,leave a little skin on next time.It does have possibilities 
Richie
points.gif

Not a liquid problem it's a fat problem. Liquid evaporates when cooking, fat renders into the meat and keeps it moist.

When I do chicken sausages, and I do a bunch, I take all the skin off (thighs). I do not scrap the fat off the meat, but I do scrap the back side of the skin and add that to the grind.

Now how about this. I save the skin to Schmaltz. I like to call it chicken butter. If you add a tablespoon or so back into the meat mixture it will add enough fat back in

If you haven't baked rolls, cookies, bread with schmaltz, then you're missing out!
post #22 of 26
Thread Starter 
Quote:
Originally Posted by tropics View Post

From what I can tell is not enough fat,leave a little skin on next time.It does have possibilities 
Richie
points.gif

Quote:
Originally Posted by dirtsailor2003 View Post

Not a liquid problem it's a fat problem. Liquid evaporates when cooking, fat renders into the meat and keeps it moist.

When I do chicken sausages, and I do a bunch, I take all the skin off (thighs). I do not scrap the fat off the meat, but I do scrap the back side of the skin and add that to the grind.

Now how about this. I save the skin to Schmaltz. I like to call it chicken butter. If you add a tablespoon or so back into the meat mixture it will add enough fat back in

If you haven't baked rolls, cookies, bread with schmaltz, then you're missing out!

Thanks guys... You have been my main support system and I was truly depressed about the texture haha. Richie, when I made your chicken sausage, I did not add the skins and the texture was great. I also did a batch of breakfast and hot Italian recipe with skinless thighs in the past and I had similar results. I definitely agree that fat gives texture and flavor that is superior. I think this recipe lacks fat and has too much liquid. Seems like bad combo.
post #23 of 26
One more note, try it without the NFDM. I've found with poultry it doesn't work like other meats.
post #24 of 26
Are you going to update your recipe? I really want to try this.
post #25 of 26
Thread Starter 
Quote:
Originally Posted by mummel View Post

Are you going to update your recipe? I really want to try this.

I will try this again in the future. Just haven't gotten around to it. Recently I Made hot Italian pork sausages which came out great and pork chorizo which had that same crumbly texture (used a fatty butt for it so it couldn't be lack of fat). Someone on the forum asked me if the chorizo recipe had vinegar which it did and that got me thinking. The recipe from this post used vinegar and wing sauce (which contains vinegar). Does vinegar really have the potential to break down the mix?
post #26 of 26

If you are concerned about the bad fat from the chicken skins try substituding it with something like olive oil, a heathier choice.  I would like to try it, but my wife wouldn't eat it.

 

Thanks

Ed

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Buffalo chicken sausages... Questions?