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Smoked Chicken Sausage with QView

post #1 of 13
Thread Starter 
My experiment with cured smoked chicken sausage was a success! The dried bell peppers and tomatoes rehydrated perfectly and the sausage itself came out nice and savory and smoky! There was more shrinkage than I'd had before, with a more wrinkled end product but I figured I'd lose some fat having to cook the meat to 165 degrees.

Here's a view of the end product. You can see the wrinkling. My yield for 5.25 Lbs of Chicken/Fat was 6- 12 Oz. sausages:

Here's a cut view. The green and red bits are the peppers and the tomatoes. I added some Paprika and Cayenne for color and zip. It really tastes good.

post #2 of 13
Oh all of those peppers and stuff sound great! Good Job. PDT_Armataz_01_37.gif
post #3 of 13
look good and I bet tasted even better
post #4 of 13
Looks awesome!
post #5 of 13
Looks delicious. What's your recipe? My wife wants me to start trying more healthy choices with sausage making.
post #6 of 13
Yes it looks great there Ringo. I do like the peppers for a kick too.PDT_Armataz_01_37.gif
post #7 of 13
Very nice.
post #8 of 13
Thread Starter 

Check your mailbox Grogger

Good luck! Let me know how yours works.
post #9 of 13
Great looking sausage - nice job
post #10 of 13
Have you tried the Ice Water Bath, right out of the smoker?
post #11 of 13
Thread Starter 
I did, but I think I just couldn't get the chicken packed tightly enough in the casings with my grinder. I really need a stuffer!
post #12 of 13
Looks good.

I second the recipe request.

Are you using it like a summer sausage?
post #13 of 13
Thread Starter 
Good luck if you try it!
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