Search results for query: chicken sausage recipes

There are some really good looking recipes that have been posted when i searched the forum....Thai, Moroccan, sun-dried tomato, jalapeno cheddar, italian, etc....I made an italian that was really delicious with 50/50 chicken/venison and want to make another batch of something.  What is your...

Pepperoni is orange because of the Paprika that makes the spice mix. Think of this as colors. If you are using a white meat like chicken and you add Paprika to the mix which is a dark red then you are going to get an orange color when you grind, emulsify and cook the meat. One, its more for...

Well I am now fully started on my first 13lbs of sausage. I have to say that getting started was a daunting task. First there was fear......"damn am I going to kill someone with tainted meat?" Second there was a fear of something new. Now, I've gotten really proficient at Butts, ribs...

Well I am now fully started on my first 13lbs of sausage. I have to say that getting started was a daunting task. First there was fear......"damn am I going to kill someone with tainted meat?" Second there was a fear of something new. Now, I've gotten really proficient at Butts, ribs...

Congrats on the new smoker! As with any smoker there will be some quirks to work out and the MES is no exception. 1. It's max temp is 275F so if you do chicken it is likely that you will have issues with edible/leather skin. Some report no issue, others do (I had issues). 2. The MES smoker...

Thanks for all the info JJ! Quick question on brining - do you do it when the turkey is frozen, partly thawed, or completely thawed? All your recipes look great!

I cheated on the chicken after exactly what you guys said I kept reading about the recipes not working ou so I found a premixed brat seasoning from a local sausage/restraunt supply store & grabbed some high temp blue cheese from them plus chicken thighs were on sale for 1.49 a lb. Here is the...

As some of you know, I cooked jambalaya and white beans last week... https://www.smokingmeatforums.com/threads/smoked-chicken-and-wild-hog-smoke-sausage-jambalaya-with-white-beans-and-tasso.273393/ First, the remoulade sauce. This is a white remoulade and the one I grew up on. There are many...

Those look awesome! I'll put this on my list of recipes to try!  I love making chicken sausage and I agree that the fat is almost different.  The thighs make such a great sausage!

Chef and Author Josh Owner of Granja La Colina 502 BBQ and La Colina 16 Ave Deli bbqguatmala.com  facebook: bbqguatmala instagram: bbqguatemala twitter: bbqguatemala Process: 5000 lbs of Pig per month Specialize: Bacon Salami pepperoni Ham Sausage of many countries Breakfast...

Hi everyone.  So I discovered Chicken Galantine like 3 nights ago and was very intrigued so I gave it a shot today.   After a little research I saw many different approaches and recipes.  It gave me an idea to try a Tex-Mex version of a Chicken Galantine and I found no reference to such an...

I like the Italian I did a while back making it again tomorrow Richie http://www.smokingmeatforums.com/t/201583/chicken-sausage-italian

First, I realize that sausage itself isn't particularly healthy regarding fat content but I want to make a venison sausage that is pork free and Beef free (not by my own choice).  Most recipes I've seen combine pork and venison to add moisture to the sausage.  I've found very little recipes that...

Just a short note and huge thanks for sharing your recipes. After reading them i new I had to try. So got some chicken thighs ,deboned them mixed the spices for cheese and parsley.could not get the cheese so just mixed in handful of shaved asiago. Stuffed and let rest in fridge over night...

WNCT I make Chicken sausage it has enough fat if you grind with the skin. http://www.smokingmeatforums.com/t/201583/chicken-sausage-italian Check the link use the chicken thighs like you would pork or beef Richie

I'm really glad you enjoyed it! I have made them with Asiago too and they turn out just fine. Just a word of caution... since these sausages are not cured the cooking process should be fairly quick. It sounds like you might have had them in the danger zone a bit too long. The methods you...

October 23rd, 2017 Well, I did my end of year cleanup this weekend and I made another batch of Bio-Char, using, pallets, cardboard, junk mail, documents, dog poo (only what was collected this week), Bones, woodsy plant trimmings, some hardwoods and the tomato plants. I tore out all the summer...

Hello, Great site, been reading so much. I have started my new venture of making sausage(s). I process my own deer from field to table. But I get a good buy on meats, beef, pork chicken whatever  at the store I get it and butcher up to what I want. We also can and freeze vegetables, sauces etc...

Read these two tips here and it'll save you a ton of grief! http://www.smokingmeatforums.com/t/255662/best-practices-for-sausage-making/40#post_1700572

I ran out of my home made breakfast sausage last week, so it was time to make another batch.  I usually take trimmed pork butts and grind them for this, but this time I went another route. I used pork loins instead.  Yes, it's a leaner cut, but my original though was I can add pork fat to get...