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GUYS QUICK HELP - buffalo chicken sausage recipe! - Page 2

post #21 of 26

A quick Search on SMF gave the links below. Both members used this Recipe and claimed great results... http://www.choosy-beggars.com/index.php/2009/06/19/buffalo-chicken-sausages/

 

Personally, I would use all Chicken Thighs with the skin, skip the Hot Sauce and add Sriracha to taste. A lot less Vinegar and a reduced risk of a bad texture. When it comes to sausage, I always search SMF first, then go off site if needed. Sorry you had a bad result...

 

http://www.smokingmeatforums.com/t/91518/buffalo-chicken-sausage

 

http://www.smokingmeatforums.com/t/166406/chicken-andouille-and-buffalo-chicken-sausage

 

Regarding Vinegar's effect on meat, this includes Citrus Juice, there is a common misconception that it dissolves the meat. While it can have a limited effect breaking connective tissue, in sausage, Vinegar can toughen the meat protein causing the meat to have a Granular mouth feel. Here is an excerpt from an Article by Shirley Corriher, a recognized authority on Food Science, that describes what happens...JJ

 

Marinades Add Flavor but Don't Always Tenderize

There is a commonly held belief that soaking a tough cut of meat in a marinade will make it tender. Sadly, this just isn't true much of the time. While some marinades are very successful at adding flavor to meat, chicken, and fish, they are, with one exception, a disaster at tenderizing.

The two most popular types of marinades are acidic (made with citrus, vinegar, or wine) and enzymatic (made with ingredients such as pineapple and papaya). Although both types work primarily on the surface of the food, they lead to different results: highly acidic marinades can actually toughen food, while enzymatic marinades can turn the surface of the food to mush. For true tenderizing, the most effective marinades are those that contain dairy products.

Acidic marinades add flavor but may toughen

One marinade family relies on mildly acidic ingredients, like citrus juice, vinegar, or wine.

Acidic marinades "denature" proteins. Imagine the protein in raw meat, chicken, or fish as individual units of coiled ribbon, with bonds holding each coil in a tight bundle. When these proteins are exposed to an acidic marinade, the bonds break and the proteins unwind. Almost immediately, one unwound protein runs into another unwound protein and they bond together into a loose mesh. (This is the same thing that happens when proteins are exposed to heat.)

At first, water molecules are attached to and trapped within this protein mesh, so the tissue remains juicy and tender. But after a short time, if the protein is in a very acidic marinade, the protein bonds tighten, water is squeezed out, and the tissue becomes tough. If you've ever tried marinating shrimp in highly acidic ingredients, it's likely that you're familiar with this result.

In limited cases, mildly acidic marinades can add wonderful flavor to fish and meat, especially if you enhance the mixture with fresh herbs, spices, or perhaps another liquid like Worcestershire sauce. The key is to use the correct strength acid for the food you're marinating. For shrimp, I use a low-acid marinade (perhaps one part mild acid to four parts oil) to avoid toughness. For example, I might use two tablespoons each of vinegar and caper juice and one cup of oil.

A fairly tight-textured cut of meat like flank steak can survive a more acidic marinade. Since the marinade only penetrates a fraction of an inch, it won't toughen the meat.

 

Enzymes make meat mushy

Another approach is to use enzymatic marinades, which work by breaking down muscle fiber and collagen (connective tissue). Raw pineapple, figs, papaya, honeydew melon, ginger, and kiwi all contain such enzymes, known collectively as proteases (protein enzymes). Unfortunately, these enzymes work almost too well, turning tough meat muscle into mush without passing through any intermediate stage of tenderness. The longer the meat marinates, the greater the breakdown of proteins and the mushier the texture.

My experience with tenderizing enzymes mirrors that of Dr. Nicholas Kurti, a famous Oxford physicist who tried tenderizing a pork roast by injecting half with pineapple juice, leaving the other half untouched. A noted chef, Michel Roux, was to judge on television which side was better. After cooking, the half treated with pineapple was total mush and looked like a pile of stuffing. Not surprisingly, Chef Roux preferred the untreated half. (He did try to find something nice to say about the mushy half. Noticing its crisp skin, Chef Roux announced, "But the crackling is superb!" Dr. Kurti used the comment as the title for his book on his experiments with tenderizing enzymes.)

Most commercial meat tenderizers rely on enzymes to do their "tenderizing" (a papaya enzyme, papain, is a common ingredient in these products), so I stay away from them.

The entire article... http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx?pg=0

 


Edited by Chef JimmyJ - 8/25/15 at 4:49am
post #22 of 26
Thread Starter 

Thanks Jimmy.  Really interesting stuff.  That recipe looks pretty involved but I will try it out once my family leaves.

post #23 of 26
Quote:
Originally Posted by Foamheart View Post
 
Quote:
 Never even heard of chicken sausages before....and I been to two county fairs and a goat ropin!

 

That's not the way I've heard that expression......lol

post #24 of 26
This is really great info Jimmy! The whole reason however that I didn't use that recipe from choosy beggars was the seemingly high fat content. The only and I mean only reason that I am always messing around with chicken sausage is for health reasons. If I can have a link containing about 8-10% fat as opposed to one with 25-30, I feel like I can eat it more often, kind of like a week day meal. I understand you will sacrifice some juiciness but if it's tasty and not overcooked it will still be really good. For example, I made Richie's chicken sausage recipe and used straight thighs with no skin or any other fat (did use some NFDM) and they came out great! If you all haven't tried this one, you should!

http://www.smokingmeatforums.com/t/201583/chicken-sausage-italian
post #25 of 26
@mummel. I found a way to salvage these sausages. I took them out of the casing and fried it up in a pan.


Unfortunately that's the only pic I took but what I did was:

Put the cooked sausage and all the liquid that came out of it in a bowl.

Mixed in a half cup of mozzarella and a half cup of blue cheese and some extra buffalo sauce.

Took this mixture and wrapped it in a tortilla and nuked it for about 30 seconds just to melt the cheese a little bit more.

And what I ended up with was a delicious buffalo chicken wrap or burrito. This recipe as is tastes really great, texturally as sausage it was a nightmare.
Edited by worktogthr - 9/2/15 at 6:46pm
post #26 of 26
Thread Starter 

I cant believe these guys havent removed this recipe yet, honestly WTF........

 

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