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GUYS QUICK HELP - buffalo chicken sausage recipe!

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mummel

mummel

Master of the Pit
Original poster
Apr 8, 2015
2,294
64
Massachusetts
Im busy cutting up the chicken as we speak to make some buffalo chick sausage for my family who are visiting tonight.  I thought there was a recipe on Jeff's site but now I cant find anything! 

Does anyone have a recipe I can use?  I was going to go with Franks Red Hot, but I dont know how much to add and what else to add.  Please help!!  Thanks all.
 
I ended up making this recipe.  It was a complete disaster.  My in-laws were not impressed.  I've made many things since getting my smoker and some have been so-so, but this was outright destined for the trash.

http://www.seriouseats.com/recipes/2013/01/buffalo-chicken-sausage-recipe.html
  • 4 pounds pounds skin on, boneless chicken thighs, cubed
  • 1 cup Franks Red Hot Buffalo Wings Sauce
  • 1/4 cup Franks Red Hot Sauce
  • 2 tablespoons Kosher salt
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1/4 cup apple cider vinegar, chilled
It was so dry.  It tasted like cardboard.  Hard to eat.  I used skinless boneless chicken thighs.  Bad idea.  The other issue was that when stuffing, there was Franks sauce bursting out the other end of the casing.  And I mean a lot of it.  It looks like the recipe had waaaaaaaaaaaaaaaaaaaaaaay too much sauce in it.  The meat was mushy and too wet.

I dont know.  This one I would rather forget.  No one spoke much at dinner.  Everyone was just trying to be polite.  Not good!!!
 
This could have used some binder in the formula like powdered milk when using thighs and that much liquid combined.  Don't know if that would have helped the flavor, but it would have absorbed excess moisture.  How was the flavor?  Reinhard
 
Lets see there was another thread on this where someone used the same recipe and had similar results. One issue is you should have added in some of the chicken skin for fat. When I make chicken sausages I use thighs with the skin and bone. I trim the meat from the bone, remove the skin. I then weigh the meat and add back in 5-7% fat to make a 95/5 or 93/7 mix.

Now for that recipe. That recipe has 1 1/2 cups of liquid for 4 pounds of meat. Most recipes never have that much liquid in them. I would say that 1/4-1/2 cups of liquid max per 5 pounds.  Even then a binder probably would need to be used . NFDM would work and give a bit of tang to ad to the mix.
 
Yeah I cant believe that recipe comes up on Google.  Man that recipe is a clusterfck.  Horrible. 

On the flip side, the flavor was good.  I added some blue cheese to the mix.  But it was so dry.  There are no words. 
 
mummel said:
I ended up making this recipe.  It was a complete disaster.  My in-laws were not impressed.  I've made many things since getting my smoker and some have been so-so, but this was outright destined for the trash.

http://www.seriouseats.com/recipes/2013/01/buffalo-chicken-sausage-recipe.html

  • 4 pounds pounds skin on, boneless chicken thighs, cubed
  • 1 cup Franks Red Hot Buffalo Wings Sauce
  • 1/4 cup Franks Red Hot Sauce
  • 2 tablespoons Kosher salt
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1/4 cup apple cider vinegar, chilled

It was so dry.  It tasted like cardboard.  Hard to eat.  I used skinless boneless chicken thighs.  Bad idea.  The other issue was that when stuffing, there was Franks sauce bursting out the other end of the casing.  And I mean a lot of it.  It looks like the recipe had waaaaaaaaaaaaaaaaaaaaaaay too much sauce in it.  The meat was mushy and too wet.

I dont know.  This one I would rather forget.  No one spoke much at dinner.  Everyone was just trying to be polite.  Not good!!!
Click to expand...

I wish I could have warned you haha. I did this recipe as well and they are in my freezer taking up space because I was really disappointed. I thought flavor wise they were good but the texture was god awful! There is way too much liquid in this recipe which makes for a really weird texture. I'm sorry you had a bad experience. Maybe we can both use the left overs by taking the casings off and making buffalo chicke. Tacos or quesadillas or something.
 
dirtsailor2003 said:
Lets see there was another thread on this where someone used the same recipe and had similar results. One issue is you should have added in some of the chicken skin for fat. When I make chicken sausages I use thighs with the skin and bone. I trim the meat from the bone, remove the skin. I then weigh the meat and add back in 5-7% fat to make a 95/5 or 93/7 mix.

Now for that recipe. That recipe has 1 1/2 cups of liquid for 4 pounds of meat. Most recipes never have that much liquid in them. I would say that 1/4-1/2 cups of liquid max per 5 pounds.  Even then a binder probably would need to be used . NFDM would work and give a bit of tang to ad to the mix.
Click to expand...

Unfortunately that was me who posted that thread. The proportions are all out of wack for sausage especially the amount of liquid.
 
worktogthr said:
Unfortunately that was me who posted that thread. The proportions are all out of wack for sausage especially the amount of liquid.
Click to expand...
The guy that posted that recipe is Joshua Bousel from Astoria, NY.  His email address is [email protected] in case anyone wants to share their thoughts.  I will be contacting him and letting him know.  Hopefully he will remove that recipe immediately.  He must have had a typo in the # of cups used. 
 
Last edited:
This is my biggest fear when trying something new when we have guests over. I try to let my wife be the guinea pig on a new recipe before feeding to other people. 
 
bmaddox said:
 
This is my biggest fear when trying something new when we have guests over. I try to let my wife be the guinea pig on a new recipe before feeding to other people. 
Click to expand...
100% the same here. Moments like this are embarrassing and can diminish one's drive to continue smoking and bbq'ing. I feel horrible for the OP. Sorry I didn't see this sooner. The moment I looked at the recipe I knew the %'s of liquid were WAY off.
 
What makes it worse is that when I tried this recipe I used 5 pounds of ground chicken thinking that would help with the texture a little bit. Wrong! Still way too much liquid. The only other sausage I made with bad texture was chorizo which also had vinegar. Any of the sausage veterans know if vinegar can have a negative affect on the mix?
 
Last edited:
If vinegar dissolves meat and the Franks sauce was too much, was this guy on crack when he posted the recipe?  Serious Eats is legit.  How the heck did he get past their mods???
 
Last edited:
I have looked at a lot of his other recipes, and to be honest, not the greatest content. Which surprises me a lot. Kenji and the team at SE are really solid, and 99% of the content there is awesome. Sad.
 
We just have to be happy that it was chicken thighs, one of the less expensive meats. For me it was about an 8 dollar lesson. Oh no wait and casings too and perfectly good hot sauce. That son of a...
 
mummel said:
If vinegar dissolves meat and the Franks sauce was too much, was this guy on crack when he posted the recipe?  Serious Eats is legit.  How the heck did he get past their mods???
Click to expand...

How can they be legit when they put out crappy recipes....

Mummel, why are you spending time at SE when we have the best smoking forum on the web....
 
DaveOmak said:
 
mummel said:
If vinegar dissolves meat and the Franks sauce was too much, was this guy on crack when he posted the recipe?  Serious Eats is legit.  How the heck did he get past their mods???
Click to expand...
How can they be legit when they put out crappy recipes....

Mummel, why are you spending time at SE when we have the best smoking forum on the web....
Click to expand...
yeahthat.gif


Chicken sausage is hard to get right. You need some (filler) alternative for fat IMHO.....adding liquids to ground chicken is not a good thing.

When making sausage, an alternative to liquids is a powder. I have powdered smoke and powdered Worcestershire .  Just googled buffalo wing powder and there is a franks red hot powdered buffalo wing sauce..... I would try that..........  You can get almost anything thats in a liquid form in a powder for like maple, honey, terriaki, soy sauce flavorings The chicken sausage didn't go to waist.. You learned something.....

Cougar78 has made some chicken sausage and he's good at it.....

http://www.smokingmeatforums.com/t/123843/a-new-chicken-sausage

Joe
 
Last edited:
boykjo said:
 The chicken sausage didn't go to "waist".. You learned something.....

Joe
Click to expand...
Its the only reason I could find for chicken sausages, its a cheap way to learn. Yuck....... I threw mine away, but I learned a lot making 'em. Like i didn't want to start learning sausages using an old #12 combo manual grinder/stuffer.  <Mumbles> Never even heard of chicken sausages before....and I been to two county fairs and a goat ropin!
 
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