Chicken sausage experiment

Discussion in 'Sausage' started by poopypuss, Jan 21, 2012.

  1. poopypuss

    poopypuss Smoke Blower

    I'm currently in the middle of whipping up 15 lbs of chicken sausage!

    5 lbs of Buffalo Chicken
    5 lbs of Sun-dried Tomato, Black Olive, Spinach, and Feta
    5 lbs of Pineapple, Bacon

    The meat is cooling to be ground, and I'm off for last minute ingredients.

    Will follow with pics and recipes!

    Wish me luck, I've never done chicken sausage before!
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Good Luck!...JJ
  3. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Chicken Sausage is fantastic! We enjoy it more than pork sausage. What part of the chicken are you using? I have been using chicken thighs. I tried using the skin on one batch and it was too greasy for my family,. So now I use skinless chicken thighs, I have been thinking about doing three chicken thighs to a boneless skinless breast and see what that does.

    Good Luck and keep us posted.

  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Good luck!! always looking for a nice chicken sausage recipe.
  5. poopypuss

    poopypuss Smoke Blower


    I snuck that last one in...SUCCESS!

    Pictures are coming.

    Oh, I did have an epiphany...grinding is easy when the proper grinding plate (8 mm instead of 4 mm) is installed!
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    I love chicken sausage. We use it for lots of things, Burgers - breakfast and in mashed taters
  7. poopypuss

    poopypuss Smoke Blower

    Pineapple - Bacon - Habanero Chicken Sausage:

    3 lbs Skinless Chicken Breast

    1 1/2 lbs Skin on Chicken Thigh

    1 1/2 lb Bacon

    1 15 oz can crushed pineapple including juice

    5 Habanero peppers

    1 tsp Kosher salt

    1 tsp crushed black pepper

    2 tsp fresh crushed ginger

    2 tsp fresh crushed garlic

    Cut chicken into 1 inch pieces

    Cut bacon into 1 inch pieces

    Mix all ingredients

    Chill for at least 3 hours

    Grind using 8 mm (5/16) plate.
  8. sprky

    sprky Master of the Pit OTBS Member

    Cool beans 
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    thanks for the recipe, I'm looking forward to some Q-view
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks for the recipe

    Looking forward to those pics [​IMG]
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

  12. johnnie walker

    johnnie walker Smoking Fanatic

  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Sausage I want to see some sausage.
  14. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Thanks for posting the recipe what goes into the buffalo chicken ones??
  15. poopypuss

    poopypuss Smoke Blower

  16. poopypuss

    poopypuss Smoke Blower

    Pictures, as requested!

  17. poopypuss

    poopypuss Smoke Blower

  18. poopypuss

    poopypuss Smoke Blower

    Waiting on the mods to allow my pics.

    Hopefully, they're enjoying a cold one with something like this:


    Some of my older works

  19. slownlow

    slownlow Smoking Fanatic

    Nice pics thanks for sharing!!!!
  20. gersus

    gersus Smoking Fanatic

    Did the pineapple batch work out? Pineapple is kinda tricky since it has enzymes in it. 

    I hope they all taste great, my family would love some chicken (or turkey) sausages!

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