Worktogethr Buffalo chicken

actech · Jan 30, 2017

I made worktogethr recipe. Added some bleu cheese crumbles to it. Was good. Should have done finer grind imo. Kids said it tastes like Buffalo chicken dip in a casing.

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actech
Jan 30, 2017

ready to rest over night

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actech
Jan 30, 2017

gave a couple hours of apple smoke at 140

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actech
Jan 30, 2017

bagged and sous vide at 165 for awhile

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actech
Jan 30, 2017

my cooker on way back to
165
Sorry no cut pics. May add later. Got leftovers gonna cut up and add to pasta with some kind of creamy sauce.

pc farmer · Jan 30, 2017

Very nice stuffing skills.

Looks great. I would be liking some sliced pics if you could.

actech · Jan 30, 2017

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actech
Jan 30, 2017

As you can see I added parsley also. Next time more cayenne too.

SmokinAl · Jan 31, 2017

It looks delicious!

Nice job!

Al

driedstick · Jan 31, 2017

Looks great Nice job

crazymoon · Jan 31, 2017

ACT, looks like some tasty sausage!

ab canuck · Jan 31, 2017

Sounds and looks really good, Did you use a recipe or was it your own? How big a batch to blue cheese addition did you go? Our kids are crazy about buffalo chicken. Any Info would be great. Thx. Point

tropics · Feb 1, 2017

Nice job on the sausage

Richie

actech · Feb 1, 2017

AB Canuck said:
Sounds and looks really good, Did you use a recipe or was it your own? How big a batch to blue cheese addition did you go? Our kids are crazy about buffalo chicken. Any Info would be great. Thx. Point

I used the recipe worktogthr posted last week 5lb chicken 1 c wing sauce 2T kosher salt 2T paprika 1 t cayenne. I added some parsley and about 2.5 oz bleu cheese crumbles. what was left in container of Kraft crumbles

worktogthr · Feb 1, 2017

Looks great! I am glad the kids liked it! I made up a 2.5 pounds of it in that post as an experiment but hadn't eaten any yet. hahah I make more food than I can possibly eat. Maybe I will pull some out of the freezer this week to try!

donr · Feb 1, 2017

Frank's makes a Powdered version of their Red Hot that I have been thinking about trying. Anyone ever use it?

I would have to do some math on salt content to not over do it, but it would be interesting.

actech · Feb 1, 2017

donr said:
Frank's makes a Powdered version of their Red Hot that I have been thinking about trying. Anyone ever use it?

I would have to do some math on salt content to not over do it, but it would be interesting.

I'd like to try that. The sausage is quite "juicy". I was thinking of cutting franks down and more cayenne. To dry it a bit, but didnt want to lessen the flavor. Gonna google the Franks dry.

worktogthr · Feb 1, 2017

actech said:
I'd like to try that. The sausage is quite "juicy". I was thinking of cutting franks down and more cayenne. To dry it a bit, but didnt want to lessen the flavor. Gonna google the Franks dry.

The original recipe that I adapted this from had almost a cup and half of liquid so I understand what you mean about juicy. I adjusted it down to 1 cup since most sausage recipes I mix with a cup of water out of habit. The powder definitely sounds like a great idea. I'm curious about the measurements in that case.

donr · Feb 2, 2017

serving size is 1/4 tsp (1.2g) of seasoning.

290 mg sodium /1.2g (1/4 tsp) of seasoning (from the back of the package)

388mg sodium/1g of salt

290/388 = .747g salt/1.2g (1/4 tsp) of seasoning.

=.623g salt/1g of seasoning.

Franks Red Hot Sauce

190mg sodium per tsp.

190/388 = .49g salt per tsp.

48 tsp /cup

=23.52g salt/cup of sauce

donr · Feb 2, 2017

The X-hot has the same amount of sodium per tsp.

You may be able to thin it out a little bit by not needing to add as much liquid this way.

Worktogethr Buffalo chicken

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