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Snake Bitten Chicken Sausage Monterey Recipe

post #1 of 9
Thread Starter 
Well not this weekend but next available I will be putting this together as an experiment as promised all be it a bit late maybe. Here is the Recipe I came up with as a starting point after looking at about a dozen chicken sausage recipes to get an idea of the balance of seasonings in them. I had to try and calculate the rub ingredients and come up with a exceptable per pound of meat measurement. I am not 100% sure but I think I am close and would appreciate any suggestions from the masters of the sausage art.

Snake Bitten Chicken Sausage Monterey

5 lbs chicken meat (white, dark, or both)
5 tsp ShooterRicks Snake Bitten Chicken Rub
1 1/4 tsp. caraway seeds, crushed
1 1/4 tsp. dried marjoram
1/2 cup shredded Monterey Jack Cheese

Prepare the casings and grind the meat through a large disk. Mix the remaining ingredients with the meat. Chill the mixture for thirty minutes in the refrigerator. Grind through a small disk and stuff into casings. Refrigerate for up to two days or freeze

Revision!! After discussion with some fine sausage makers This recipe is going to be dry unless you add at least 1 oz liquid per lb of meat. I suggest chilled chicken broth.
post #2 of 9
Darnnit Rick I just started making bacon thenks to jerry and now you make this snake bitten sausage now I'm going to have to get all the stuff to make sausage. Now thats a good reason to sell the wife on the new additions to the out door kicthen. Thank alot really rick. Ive tried some of the other snake bitten and they are really good too.
post #3 of 9
My 2 cents is that you might be a little light on the spices, but I like bold flavors.

I looked at your rub and a Cajun chicken sausage I posted. Now this stuff was not to eat directly but cut up in to something.

I would start with what you got and just fry it up quick and see.

Good luck and waiting the finished product with anticipation. PDT_Armataz_01_34.gif
post #4 of 9
Thread Starter 
Talked to a fella that I know has great skills. He suggested to use both white and dark meat or all dark for moisture content. I think I wll use the mix of both but add a cup of chilled chicken broth to the mix.
post #5 of 9
I will be looking forward to your end comments on this rick. As I looked at the recipe I couldn't help but think that grilled or smoked turkey might be great in this as well. Wonder if adding a few percent of a fat might me a good idea?
post #6 of 9
The recipe I used, used cooked onion to keep the moisture content up.

Here is the link:

The only thing I would probably do different is start with skinless and boneless thighs. There was a lot of work cleaning all that up for about 20 lbs of sausage.
post #7 of 9
Sounds good Rick.

Where can I find the rub or the recipe for your rub?
post #8 of 9
Thread Starter 
It is a sticky under sauces rubs ect. Good smokes.
post #9 of 9
Thread Starter 

NOt Forgotten

I promise I have not forgotten this but Sams is a good jump for me and just have not gotten there yet for the skinless boned thighs for the sausage. It is not a dead horse just please be patient as I know it is late. Sorry.
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