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Sweet Garlic & Pepper Chicken Sausage: 3 ways w/q-view

post #1 of 19
Thread Starter 
Do you like Chicken? Do you like Sausage? Then, you owe it to yourself to check this out…

This is a cured sausage suitable for cold smoking, which may be fully cooked by finishing in the smoker, or left as a cold smoked sausage for grilling or adding to other dishes and cooking.

Sweet Garlic & Pepper Chicken Sausage:

4.75 lbs lean trimmed chicken dark meat (thighs were used for this), chopped just until it starts becoming an emulsion (paste). I used a high capacity (12 cup/450 watt) food processor with ~1.5 lb batches until all meat was chopped.

1.25 lbs beef fat, chopped from frozen state into small crumbs. Cut into cubes before chopping.

*Note: this is approx. 21% fat content

2 Tbls Sweet Basil, dried/chopped

1 Tbls Oregano

2 Tbls Black Pepper, fine ground

1 Tbls Garlic powder

2 Tbls Paprika, mild

1 Tbls Green Bell Pepper, dried/powdered

6 Tbls Tender Quick cure


1. Fold beef fat crumbs into chopped meat, place in stand mixer with batter paddle. I mixed this in two separately weighed and measured batches of 3# with a 4.5 quart mixer. Add all dry ingredients and mix meat only enough to blend the cure and seasonings into meat. Using the batter paddle will also allow you to stop/raise the mixer periodically and remove any stringy connective tissue from the meat mix, as the paddle will catch a lot of it.

2. Immediately wrap in poly, forming into chubs removing as much air as possible while forming, and return to refrigeration. I prefer the smaller packaging to aid in more rapid chilling of the meat mixture. For this demonstration, I used 2 full 3# chubs. If possible, form the chubs as you want them shaped and leave undisturbed for the entire curing process.

3. Refrigerate @ 34-36*F for 24 hours to begin curing. If links are desired, form/wrap them in butcher/wax/parchment paper after the initial 24 hour cure time, and wrap tightly in fresh poly. Continue curing for an additional 48 hours for a total curing of 72 hours (3 days).

4. Remove wrapping(s) and place in smoker while well chilled (nearly frozen is best) to aid in handling, and smoke @ ~110* for a minimum of 3 hours for links and 6 hours for chubs. The smoke time may be increased, depending on the amount of smoke flavor and level of dryness you desire.

5. After desired smoking is completed, increase cooking temperature to ~160* until an internal temperature of 140*F is reached for cold smoked, or increase cooking temperature to 185-235* until an internal temperature of 160* is reached if you wish to fully cook the sausage at this time. Note that lower hot smoking temperatures will increase the level of dryness and render out more fat, while higher hot smoking temperatures will give an increased moisture content and slightly less rendering out of fat in the finished product.

6. If cold smoked only (uncooked), remove from smoker, and air cool at room temp or below for 15-30 minutes and pat rendered external fat from the surface before it cools and hardens. Wrap and chill or freeze.

7. If hot smoked to finish, you may serve hot, or follow step 6.

8. If slicing a chub for cold cuts, quick chill in freezer for 15-30 minutes (depending on thickness), then place in refrigerator until well chilled internally before slicing (overnight is best).

Lots of q-view to follow. The sausage has been curing for 3 days and is ready to smoke.

I have am currently having technical difficulties with an upright freezer. The intake vent for the chilled air has iced over. Once I get this cleared up and the freezer goods reloaded, I can get started with the day's smoking....I promise!


post #2 of 19
Sounds good. Looking forward to seeing it!
post #3 of 19
Thread Starter 
Thanks, I think I've got a good blend of seasonings...we'll see this evening. The whole idea seemed kind of off the wall at first, but if it's meat, you can grind it and season it, so.......

Smoke is on now!

post #4 of 19
Thread Starter 

Hot smoke in the GOSM w/charcoal, cold in the Vault...

Finally got a chance to get some pics uploaded. Lot's going on today as you'll soon see...

Here's the Chicken Sausage #3 chub (front, CB rear) for a hot smoke with cherry/apple in the GOSM, just getting ready to head out to the smoker:

Just into the smoker...CB on top, Beef Salami in the middle, Chix Sausage and CB on bottom...nice load for the small GOSM:

0.5# chub just into the Vault with apple/cherry along with jerky (1.5 hrs in) for a cold smoke:

I need to get my CB thread going next chance I get.

Back with more of course! icon_mrgreen.gif

Thanks all!

post #5 of 19
Now thats a full smoker and it all looks good to Eric. So keep it up and we all will be really hungery for some of your fine work.
post #6 of 19
Looks good Eric, Thanks for the recipe also...PDT_Armataz_01_34.gif
post #7 of 19
Thread Starter 
Thanks Mark! Yeah, I put the meat & coals to it today...planned this a week ago and it's coming together just dandy.

Thanks! The recipe should work great for fresh sausage without the TQ as well.

The Finale on 2 styles coming ASAP!


post #8 of 19
Thread Starter 

The first 2 styles are finished & being eaten now!

I took the cold smoked 0.5# chub, seared it with some 1/4 lb links. Then I slice up the chub and put it with Cheese/Broccoli/Spinach Raviolis...yummo!

4 oz links just on for a slow sear:

I released the 8 oz chub from the Vault from it's cold smoke and laid the coals to it as well:

Just off the grill:

8 oz chub split down the middle for a good look at the texture...it has a nice crust to it, btw:

8 oz chub all sliced up for the finale:

Cold Smoked/Seared chub added to the Raviolis, and a 4 oz link on the side:

The flavor of this sausage is very good...has a bit too much salt from the TQ, but the flavors are just intense...I'll make it as a fresh/uncured sausage next time and add a few pinches of salt...the family says to do it again! PDT_Armataz_01_34.gif

I still have a 3# chub of sausage in the GOSM with my 15# of CB...salamis are out chilling for the slicer. The 3 lb'r goes under the rotary knife as well for sandwiches...can't wait to try this!

Hey all, how's this sound: Canadian Bacon, Beef Salami and Chicken Sausage Sandwich? Huh???????????????????????

Back with more later!

Thanks for peeking everyone!

post #9 of 19
Thread Starter 

3 lb Hot Smoked Chub is out!

I pulled this @ 165* I/T. I suspect that my lower starting temps and/or not using a binder such as powdered milk or gelatin in the meat mix caused a sagging issue, but it's only cosmetic. I could also use a mesh grate next time. This will get sliced after a good long chill.

Top and sides look great...you can see the specks of sweet basil in the crust...oh yeah, this is gonna make good sandwiches!:

Bottom is not quite as pretty......no biggy, it still tastes the same:

Slicing to follow in the AM...needs a few hours to chill...it's sitting in a 20* Q-fridge right now with my beef salamis.

More to come in the morning!


post #10 of 19
Thread Starter 

As promised...cold cuts for sandwiches!

I'm wittling away on my list of slicing projects today.

Last, but definately not least, style #3...cold cuts...my first look and taste of the sliced cold sausage reminded me of a high-end coarse chopped deli bologna...then, of a salami of sorts...at any rate, rave reviews here from the family. Oh, and the saltiness it had lastnight with the hot versions went away...it's a peferect balance as a cold cut, so my new discovery will be done again, and again...

Now, I wish I would have made more of the meat batch into large chubs for hot smoking/cold cuts. Dinner last night with the links and Ravioli was good, but this cold sliced is great! I need more dark meat chicken to make another batch ASAP!!!!!!!!!!!!!!

I got really good distribution of the seasonings...a few air pockets here and there...this meat mix is more difficult to work by hand than beef salami. I want a stuffer very soon!:

And here's a teaser, simple but oooooooooooooooh soooooooo tasty...my very own freshly smoked & cut chicken sausage/canadian bacon/beef salami sandwich:

I'm hooked on cured meats and sausages now...I'll be having dreams of a curing fridge, a meat grinder and a stuffer dancing through my head......LOL!!!!!!

Thanks everyone!

post #11 of 19
That is some sammy! Looks great.
post #12 of 19
Thread Starter 
Thanks Rick, I had a blast these past days-off work...cured meats are really getting popular around my house now...corned beef brisket from scratch is next on my MUST DO list.

All the meats in that sandwich were done the same day...I had a great day of smoking!

Oh, I mentioned briefly about the salt content in this sausage...it is best as a cold cut...the saltiness is very light this way...served hot, the salt content seemed very high...I don't know yet why that would be, and I don't even have a theory on the subject yet....no idea.

Very good eats cold though...enjoy!

post #13 of 19
thanks for the recipe. how would this be stuffed into casings? never tried poultry sausages yet, but wanting to try some. what about pork fat instead of beef?
post #14 of 19
That my freind looks great !
post #15 of 19
Thread Starter 
You're welcome.

I'm not an avid sausage maker myself, but I'm trying some things after reading about many types for a year or so...getting my feet wet so to speak. I searched for a couple days of & on, but could not find a poultry sausage recipe, so I came up with this instead.

I would suggest if stuffing into casings that it be stuffed into a large callogen casing for salami, and cured a few days. You could cold smoke @ ~120* for several hours, then increase the chamber temp gradually as you would with Kielbasa to ~180-190* until the internal temp reaches 160*. This is a fairly long process, so hot smoke it unless you can commit a day plus of your time.

If hot smoked, go for 225-240* will be fine, to 160* I/T as well. It is actually best as a cold cut due to salt from the TQ.

If stuffed as a dinner sausage, in say a 32-38 mm hog or edible callogen casing, after experiencing eating the sausage freshly cooked, I would substute the TQ with 1/2 that amount of salt. Stuff, rest in the fridge a few hours and hot smoke (225*) to 170* I/T...that would be considered a fresh (un-cured) sausage, and must be treated/cooked accordingly.

Nothing wrong with pork fat, should be a great mix as well. I used beef for a bit heavier flavoring with the chicken...it actually has a very unique flavor with the beef fat added to lean dark chicken meat. Think of a coin-toss between a high-end coarse-ground deli bologna and an Itallion salami...that's what it reminded me of after having eaten several slices spread out over a few days time. The coarse pieces of meat along with the emulsion of finer meat, and the flavors...oh my...it had me pulling at my senses trying to figure out what it tasted like the first couple of bites..it's really a flavor experience to be enjoyed!

If you have a stuffer and smaller casing I'd go for the fresh version and hot smoke. Large casing, do the cold cut version (cold or hot smoked)...it was a big hit here.

Pork fat or beef, I think you'll be pleasantly surprised with the outcome.

post #16 of 19
Thread Starter 
Thanks, it's been a huge hit here. I took some to work today when I went to our fleet maintenace shop for servive on my truck. Both mechanics and the field supervisor got to taste my CB, regular salami, hot salami and chix sausage...they had all good comments about the whole lot. I was pleased to say the least.

This is a pretty easy one to do for a starter sausage.

If you want to try something REALLY easy and tasty...have you ever made fresh chopped chicken patties? Do this recipe, without TQ, add 1/2 that amount of salt instead of TQ, form patties and slap 'em on a nice hot grill! Did this once for giggles...very good eats.

post #17 of 19
Oh Man Eric!!!! So good.
No words!

Should have sent a poet...

What do I have to do to get a sandwich like that?
post #18 of 19
Thread Starter 
Gotcha with that one, did I? HEH-HEH-HEH!!!!!

VERY good sammies we've been havin' lately!

You gotta just follow my recipes, and go for it my friend!

post #19 of 19
That's some NASTY stuff you got there. Good Job! points.gif
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