Chicken and Wild Rice Sausage Recipe

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iggitheviking

Newbie
Original poster
Dec 9, 2016
7
10
I'm trying to recreate a recipe that some friends of mine and I made a few years ago. We made it while making a few other types of sausage that day and the chicken we kind of winged. We did it as a fresh sausage and hot smoked it. This time I wanted to try some cure. I plan to do this in at least five pound batches.  Based on what we remember this is what I've come up with.

1Lb of chicken skin included

1/4 cup wild rice

1 1/2 tsps MTQ

1 tsp paprika

1/2 tsp sage

1/4 tsp white pepper

1 tsp crushed red pepper

1 clove minced garlic

Cook rice and let cool while prepping the meat.

Cut and grind the chicken through course plate.

Mix in MTQ, paprika, sage and white pepper.

Grind through fine plate

Mix in garlic, red pepper, and rice until paste like.

Stuff into casings.

1. How long should I refrigerate to let the MTQ set? 

2. Can I cold smoke and store to cook when used or should I still hot smoke it?

Thought and advice?
 
Welcome!

Sounds like a good recipe.

I would mix, stuff, and let them sit overnight in the frig, and then smoke to completion using the following process.

1.5 hours at 130 with no smoke
After 1.5 hours, raise temp to 140 and add smoke
Bump temp up 10 degrees each half hour or so until you finally reach a pit temp of 170
Hold at 170 until you get an internal temp of 152-156 in the center of the sausage.

Should be good stuff!

Edited to correct misinformation.
 
Last edited:
Welcome!

Sounds like a good recipe. Morton's recommends 2 teaspoons of TQ per pound of meat, so depending on your final cooking style, you may need to take that into consideration.

I would go full 2 tsp in the mix, stuff, and let them sit overnight in the frig, and then smoke to completion using the following process.

1.5 hours at 130 with no smoke
After 1.5 hours, raise temp to 140 and add smoke
Bump temp up 10 degrees each half hour or so until you finally reach a pit temp of 170
Hold at 170 until you get an internal temp of 152-156 in the center of the sausage.

Should be good stuff!

I thought MTQ was 1 1/2 tsp per pound?

http://www.smokingmeatforums.com/a/curing-salts-for-sausage-making
 
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I just went back and reread the paper I had printed out that said "Morton Tender Quick Instructions".

Not sure where I got it, but it had the Morton logo and all on it. After looking it over, I just dropped it in the trash! Somewhere out there is someone that's calling for WAY too much TQ in sausage recipes!

Sorry about the confusion.
 
I just went back and reread the paper I had printed out that said "Morton Tender Quick Instructions".

Not sure where I got it, but it had the Morton logo and all on it. After looking it over, I just dropped it in the trash! Somewhere out there is someone that's calling for WAY too much TQ in sausage recipes!

Sorry about the confusion.
It's all good. I do my reading but some things aren't always covered, or there are conflicting answers. That's why I asked. You guys have more experience with this stuff. Right now I think I have some work ahead of me freezing water bottles to hold the temp down in my smoke hollow.
 
It's all good. I do my reading but some things aren't always covered, or there are conflicting answers. That's why I asked. You guys have more experience with this stuff. Right now I think I have some work ahead of me freezing water bottles to hold the temp down in my smoke hollow.

I hate making a mistake like that one, thankfully it was caught early on.

Is your smoke hollow electric or propane?
 
I hate making a mistake like that one, thankfully it was caught early on.

Is your smoke hollow electric or propane?
Propane, I had a CES that went on the fritz and got myself a 44' for my birthday last year. So far I'm loving it but holding low temps has been tricky. 
 
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