QueView - Chicken sausage with sage and roasted garlic

shyzabrau · Apr 7, 2017

Starting a batch of chicken sausage and will finish it up today. Since y'all seem to like pictures, I took a few...

All the ingredients ready to go! (Note: this does not reflect the adjustments made after tasting the test patty, but the recipe below does. Not pictured: chicken stock.)

IMG_1224.JPG

shyzabrau
Apr 7, 2017

I cut the beef fat and chicken thighs into strips that would fit easily into the KitchenAid grinder feed. I coarsely chopped the roasted garlic and finely chopped the sage. Mixed it all together and then spread it on a sheet pan and popped it in the freezer to firm up.

IMG_1225.JPG

shyzabrau
Apr 7, 2017

Ran it through the grinder.

IMG_1228.JPG

shyzabrau
Apr 7, 2017

I added the chicken stock, and mixed it up well by hand. It was pretty sticky from the start, but I wanted to make sure that the fat was well distributed. Fried up a test patty. The wife and I decided it needed more roasted garlic and more black pepper.

IMG_1238.JPG

shyzabrau
Apr 7, 2017

Mixed in the additional black pepper and roasted garlic and then wrapped it in plastic. I'll leave it in the fridge overnight so the cure has a chance to incorporate and do its thing. I'll stuff the casings tomorrow morning. I will smoke half and keep the other half fresh.

IMG_1241.JPG

shyzabrau
Apr 7, 2017

Recipe:

4 lb chicken thighs (boneless, skinless)

18 oz beef fat

40 g kosher salt

7 g pink salt

20 g fresh sage

150 g roasted garlic

20 g coarse black pepper

1/2 c chicken stock

More pictures tomorrow!

sharryn · Apr 7, 2017

My mouth is watering. Can't wait to see the finished product! You hooked me at GARLIC!

DanMcG · Apr 7, 2017

Thats a boat load of garlic, I'll be waiting for your finial taste test remarks.
Any special reason for the beef fat? you don't see that used to often.

SmokinAl · Apr 8, 2017

Very interesting recipe!

I love garlic!

Al

crankybuzzard · Apr 8, 2017

Sounds good. I too am curious about the beef fat.

Waiting to hear the final results.

shyzabrau · Apr 8, 2017

DanMcG said:
Thats a boat load of garlic, I'll be waiting for your finial taste test remarks.
Any special reason for the beef fat? you don't see that used to often.

It really isn't a lot of garlic since it is roasted. Just provides a hint of the garlic character and some sweetness. (Not unlike adding some apple to a chicken sausage.)

I used the beef fat because I had beef fat! Simple as that...

shyzabrau · Apr 8, 2017

Some more pictures!

Stuffing the casings. My buddy stopped by to help with this step which makes everything run smoother! (Tip for other people using a KitchenAid grinder/stuffer - put a stock pot under a sheet tray so that the work surface is close to the output of the tube. Much better than dealing with a 12" drop...)

IMG_1244.JPG

shyzabrau
Apr 8, 2017

Forming the links. (Little baby link at the end!)

IMG_1245.JPG

shyzabrau
Apr 8, 2017

Sous vide bath to bring the internal temperature up to 155. I will smoke half the links and just vacuum seal the other half for grilling.

IMG_1246.JPG

shyzabrau
Apr 8, 2017

More pictures after smoking!

DanMcG · Apr 8, 2017

Looking good! I might have to get one of them SV units.

shyzabrau · Apr 8, 2017

After the sausage was fully cooked in the sous vide bath (the internal temperature was 150 F for half an hour), I put them in the ice bath. (I was surprised how long it took for the internal temperature to get below 40 F, even in the ice bath!)

IMG_1248.JPG

shyzabrau
Apr 8, 2017

After they chilled, I hung them to dry. The links on the right were cut apart, vacuum sealed and put in the freezer for another day (for grilling). The ones on the left went into the smoker.

IMG_1249.JPG

shyzabrau
Apr 8, 2017

I smoked them with cherry, without any additional heat for the first hour (by the end of the hour, the temperature on the inside of the Bradley smoker was 113 F, from the puck heating unit). Then I turned up the heat to 160 and smoked them for an additional two hours. The picture below is after the total three hours of smoke. I sprayed them down (but they definitely did not get an IT below 40) and hung them to bloom.

IMG_1250.JPG

shyzabrau
Apr 8, 2017

After they bloom, I'll post a picture of the interior of the wee little guy...

crazymoon · Apr 8, 2017

SZB, Nice job on your sausage, looks excellent ! points for a great post.

shyzabrau · Apr 8, 2017

Just about to wrap it up!

After smoking, I let the links bloom for a couple hours:

IMG_1251.JPG

shyzabrau
Apr 8, 2017

The little guy at the end seemed the perfect link for a quick taste! The flavor was fantastic, although the sage and the roasted garlic were a bit too subtle to stand up to the smoke. (Not a lot of smoke, of course, because chicken is a relatively delicate meat flavor-wise.) The texture was perfect.

I haven't tried the unsmoked version. That will have to wait until I'm up in DC visiting my sister and her husband next weekend. I'll try to remember to post a followup.

IMG_1254.JPG

shyzabrau
Apr 8, 2017

Tomorrow, my buddies and I are bottling some of the Flanders red ale that has been aging in a bourbon barrel for about a year. I'll bring some of the smoked chicken and andouille sausages for snacking while we work. We'll see how well it pairs with a sour beer!

DanMcG · Apr 8, 2017

Damn good looking sausage, nice work

unclejhim · Apr 9, 2017

Looks like good stuff. I'm making a batch this week.

cajuncpo · Apr 18, 2017

Well, I'm already gearing up to make and smoke 15 pounds of pork/beef and beef Andouille Sausage, 4 pounds of beef Tasso, and about 10+ pounds of Boudin this weekend. Looks like I'm going to be making at least 5 pounds of this Chicken sausage. Gonna be a busy time around the house this weekend. Will be my first attempt to smoke sausage and Tasso on my new Louisiana Grills LG1100 pellet grill. Can't wait to get started ...and it's only Tuesday! :sausage:

shyzabrau · Apr 18, 2017

CajunCPO said:
Well, I'm already gearing up to make and smoke 15 pounds of pork/beef and beef Andouille Sausage, 4 pounds of beef Tasso, and about 10+ pounds of Boudin this weekend. Looks like I'm going to be making at least 5 pounds of this Chicken sausage. Gonna be a busy time around the house this weekend. Will be my first attempt to smoke sausage and Tasso on my new Louisiana Grills LG1100 pellet grill. Can't wait to get started ...and it's only Tuesday! :sausage:

Dang! I feel adventurous when I do TEN pounds of sausage at once. (Matter of fact, I just ground ten pounds of pork and seasoned it with a basic SPOG and cure #1. I'll split it in four batches - Korean-style, sage, southwestern-style and maybe a spicy type. All in sheep casings at 2" length for snacking at parties.)

cajuncpo · Apr 18, 2017

Sometimes I get a wild hair and go on a sausage making frenzy around here. We're just about out of andouille sausage so this weekend's just as good a time as any to kick it into high gear and make some good Louisiana food. I can't get back home to southern Louisiana much so, we do the best we can here in florida to 'survive'. Bedsides, it's a good excuse to drink a beer or two...

shyzabrau · Apr 18, 2017

Please post your andouille recipe. I will definitely want to do some more of that before long...

shyzabrau · Apr 20, 2017

I finally got around to cooking up some of the chicken sausage that I DIDN'T smoke.

The sage was noticible, but still subtle. The roasted garlice was too subtle. It was still a fantastic sausage.

I only took a picture while cooking, not while plated. Sorry!

IMG_1311.JPG

shyzabrau
Apr 20, 2017

cajuncpo · Apr 22, 2017

[ATTACHMENT=3309]34F31943-7920-409D-B09F-DD4505B53435.jpg (519k. jpg file)[/ATTACHMENT]

15 lbs andouille, 6 lbs of garlic chicken sausage, and 5 pounds of beef Tasso in-process this morning. Cherry and Pecan pellets.

Sage 'n roasted garlic chicken sausage 1/2 batch on bottom right of grill. Cooked rest of chicken about an hour or so later. Andouille on rest of bottom shelf. Tasso 'n andouille top shelf.

cajuncpo · Apr 23, 2017

Shyzabrau said:
Please post your andouille recipe. I will definitely want to do some more of that before long...

First time I've posted this. Old family recipe I got from one of my Uncles back in Louisiana. Has a bit of a subtle bite at the end, but to us tastes great.

BILL'S BACK HOME CAJUN ANDOUILLE SAUSAGE
12 pounds Boston Butt or Pork Shoulder Roast (You can also cut the amount of pork in half and add in chuck roast or any other beef you want)
2 pounds fat - 1/2 pork and 1/2 beef
4 Tbsp Salt (we use Kosher)
1 Tbsp Black Pepper (add an extra teaspoon or 2 to spice it up a bit)
1 Tbsp Cayenne Pepper Pepper (add an extra teaspoon or 2 to spice it up a bit)
2 Tbsp Garlic Powder
Curing salt - I add it after everything is mixed in so I get a good weight

Cut 1/4 - 1/2 of the meat into 1/4" cubes - set aside until after grinding is done.
Cut 1/4 - 1/2 of fat into 1/4" cubes - set aside until after grinding is done.
Cut rest of meat up into whatever size will fit into your grinder then grind it and the remaining fat with a large plate.
Add in seasonings, cubed meat, and cubed fat.
Hand mix everything together to whatever consistency you want.
Test-fry to check taste. Adjust seasoning if needed.
Stuff into hog casing (we use 32-34).
Set In refrigerator overnight to dry casing and let seasoning set.
Smoke at 170-190 until internal temp hits 150-155 (or whatever temp you feel is safe).
Immerse in cold bath to stop cooking. I use Pecan and Cherry wood pellets in my pellet grill to smoke.

For this point on we usually let it sit in paper bags for a few hours then Vacuum seal it two links at a time.
The links are roughly 8 inches long and two are about a pound - give or take a few ounces.

8E070F02-31F1-42F8-9A89-1967CC6FD72B.jpg

cajuncpo
Apr 23, 2017

Some of our handy work in the process of being cooked last night.

QueView - Chicken sausage with sage and roasted garlic

Smoking Fanatic

Fire Starter

Smoking Guru

SMF Hall of Fame Pitmaster

Smoking Guru

Smoking Fanatic

Smoking Fanatic

Smoking Guru

Smoking Fanatic

Legendary Pitmaster

Smoking Fanatic

Smoking Guru

Meat Mopper

Fire Starter

Smoking Fanatic

Fire Starter

Smoking Fanatic

Smoking Fanatic

Fire Starter

Fire Starter

Similar threads

Hot Threads