BTW here is my equipment
Masterbuilt 30" Electric Smoker
2.6 h.p. grinder
Probably going to have to get a larger smoker so u can keep up with the demand im getting from friends.
There are plenty of good chicken sausage recipes on the forum. This is one of my favorites:
Something to be careful about is that the majority of sausages use natural hog casings so if the person you want to make sausage for cannot eat pork because of religious reasons, the casing will be off limits as well. You can order sheep casings and I believe there are some synthetic but edible casings available. Or you can just make patties and not worry about the casing at all.
Poultry sausage can be dry, as mentioned.... I think it is important to use dark meat... use the skin also as it has fat attached, freeze it first before grinding, sharpen the cutter blade and surface sharpen the plate for a perfect fit up so there is no smearing... I think Brican or MrT has a good video on how to fit up blade and plate...
I would also use a something like Soy Protein Concentrate to hold moisture and bind the product.... Also Ames Phos holds moisture very well.. I use both of those products when making sausage...
My mistake.... Cranky Buzzard made the videos...
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