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Just got 40lb Boneless Skinless Chicken Breast

post #1 of 6
Thread Starter 

Hello,

I was given 40lb's of boneless chicken breast and wanted to make sausage for the first time before I start with pork.  It was given to me and I wanted to experiment before I picked up my pre-ordered pork this winter.   I am new to making sausage and have read through this site that the best cut of chicken is boneless chicken thighs w/ skins.  I however, saw different suggestions using BSCB and the norm is using SPC/DHFM, I have received SPC through SM today and was wondering does anyone have a recipe using both SPC with olive oil and any ratios on how much olive oil per lb of BSCB.  I was going to make 20lb of Italian and 20lb of breakfast sage sausage using Pop's family recipe.  

post #2 of 6

This thread may be some help... http://www.smokingmeatforums.com/t/128259/chicken-breast-sausage-recipee

 

Also PM DanMcG and Cougar78...There the GoTo guys on Chix Sausage. Good Luck...JJ

post #3 of 6
Quote:
Originally Posted by Chef JimmyJ View Post
 

This thread may be some help... http://www.smokingmeatforums.com/t/128259/chicken-breast-sausage-recipee

 

Also PM DanMcG and Cougar78...There the GoTo guys on Chix Sausage. Good Luck...JJ

yeahthat.gif

 

IMHO if your new to making sausage I would start with a small amount first. Find some cheap (sometimes 49 cents / lb) large fatty chicken leg quarters and add the chicken breast meat to the dark meat for fat

 

My 2 cents

post #4 of 6

Yeah lean chicken breast can come out tasting like cardboard.  You definitely need to moisten it somehow. 

post #5 of 6

I would save the breasts for smoking, and get yourself some thighs for sausage making. You can make sausage from breasts but it will be super lean. If you want to use the breasts get yourself some thighs to mix in. I have had good success using 50% breasts and 50% thighs, skin and fat included. The recipe I used in this thread is super tasty:

 

 

http://www.smokingmeatforums.com/t/183276/testing-out-the-lemon-squeezer

post #6 of 6

yeahthat.gif  all the above information is good, if you are going to use the lean breast you are going to have to add fat (of some type) or the sausage will be dry.

 

good luck with this adventure,

 

Keep on Smokin

 

Tom

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