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More Buffalo Chicken Sausage

post #1 of 15
Thread Starter 
I know ive been complaining about the chicken but man it tastes better than pork sausage i think.I used siracha this time and the test pattie was awesome!!!

post #2 of 15
WOW Those look fantastic! Great job! points.gif For sticking to it till you get it right!

post #3 of 15
I'll take a few pounds of that! Looks great!
post #4 of 15
Thread Starter 
Thanks!! also anyone that makes their own sausage you need to make these because they taste way better than you would think, i thought buffalo chicken sounded kinda gross but they are my favorite now.
post #5 of 15
Sriracha works very well with it. We grilled up some more this weekend.
post #6 of 15
Really good looking links! PDT_Armataz_01_34.gif
post #7 of 15
You did a real good job....
post #8 of 15
Now that is some good looking sausage alright. I'm also a little curious about the taste but maybe I'll have to try it next time I doing some sausage. points.gif
post #9 of 15
nice sounds good...pork rules though :)
post #10 of 15
You smoke those at all or are they more of a raw brat style sausage?
post #11 of 15
Great Looking Sausage...PDT_Armataz_01_37.gif
post #12 of 15
Great looking sausage. Will you share the recipe & process with us?

Thanks!!! PDT_Armataz_01_37.gif
post #13 of 15
Thread Starter 
heres the link but i used siracha hot sauce and seven and a half lbs of boneless skinless thighs and only one lb of bacon and threw some oats in there for a binder.
post #14 of 15
Thread Starter 
just wanted to say that the blue cheese does add great flavor to them, this batch i didnt use it and they are not as good, so next time i will use it.
post #15 of 15

I know this is an old thread, but I'm making this recipe in a 5 lb batch on Sunday and wanted to see if anyone has done it recently and had any feedback. I'm removing the bacon all together....I know I know. The batch is for a non pork eater, thus the purpose for making chicken sausage. 


Also, I see that someone above was adding oats as a binder. I understand the idea, but I'm unsure of the amount to be used in a 5 lb batch. Are they processed to be more like a flour then added or just thrown in hole right out of the box. I'm also going to season with dry seasonings only before grinding. I don't like the idea of running a somewhat liquidy mixture through my grinder. Nor do I see this as being a benefit.


Thanks guys!


Have I said how much I love this place yet?

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