Search results for query: chicken sausage recipes

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Badger2W1, a first smoke can be pretty intimidating but it shouldn't be.  You'll have it figured out in no time flat.  Here are a few things you need to know. 1.  Since you have a side burner, make sure your fire is hot and the yucky, creosote white and grey smoke has started to turn blue...

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Hi What Bratwurst mix did you used..I'm trying to get a Bratwurst tatse like I had when I stationed in Kaiserslautern Germany..I use to walk into town had then for lunch almost every day. Tried a few of the already mixes didn't come close, even tried some recipes from scratch. I haven't tried...

That looks delicious!! My stomach is growling for a bite!! Excellent post. I will make thanksgiving week. As for the mop, I think I'll go for it. I use a gasser, so I'm thinking for cranking up the temp when I get close to my target IT. What do you have in mind for the mop sauce in other...

I ended up making this recipe.  It was a complete disaster.  My in-laws were not impressed.  I've made many things since getting my smoker and some have been so-so, but this was outright destined for the trash. http://www.seriouseats.com/recipes/2013/01/buffalo-chicken-sausage-recipe.html 4...

...    Pete is correct.....    There are many recipes that have misprints or in general errors that seemingly come out of thin air.... For a brine solution....    weigh the meat..   weigh 50% of the meat weight in water.... TOTAL the weight of meat and water....   Gently heat the water to...

Unfortunately that was me who posted that thread. The proportions are all out of wack for sausage especially the amount of liquid.

I've been  trying my hand at sausage making for a few years now . Had some good results with the traditional recipes ( pork ) . I wanted to try a chicken sausage .  So I saved trimmings and some skin , and added some breast meat . Decided on Italian . I had 3 lbs of meat . Used my formula for 5...

I would make sure and have some of Pop's breakfast sausage spice mixed up and make at least a small about of it. Its totally outstanding breakfast sausage and it really simple. I always have a ball jar full of the made up spice. Most recipes will be for 5 or 10 lbs, you'll have extra left over...

I wish I could have warned you haha. I did this recipe as well and they are in my freezer taking up space because I was really disappointed. I thought flavor wise they were good but the texture was god awful! There is way too much liquid in this recipe which makes for a really weird texture...

worktogthr Yes the skins were ground with the meat,I did not use all the skin.Here is my regular Italian Sausage recipe.Yesterday I was out of a lot of my spices so I substituted with Tones Italian Season. Ingredients for 5 LBS. 5 lbs. Chicken Thighs skin on...

Hello, From my initial browsing, there is a wealth of information on this forum. I started smoking, primarily Salmon, when I lived in Alaska.  There was no shortage of fish to smoke.  My favorite was Copper River Red salmon but Silvers and Kings also hit my Little Chief and my Outers.  I never...

Unfortunately, the downside to my cooking and smoking addiction is that many of the standards: ribs, butts, briskets, pork sausage, etc. are not the healthiest. Im always watching what I eat, especially during the week as I was once 340 pounds and changed my whole life style in order to lose...

There are as many recipes for gumbo in Louisiana as there are cooks. Everyone has their own way to cook it. I make a more traditional gumbo in that I make my own stock and my own roux. No Swanson chicken broth or jar roux here. That also means it takes 3-4 hours to cook. So, here we go...

Thank you!! I've been cooking since I was about 3 years old. I started BBQ when I was about 13 or so when my dad was at work offshore for Memorial Day and it didn't seam right to me not to have BBQ on that holiday so I got his recipe for ribs from him. (But he goes through an entirely different...

Hi Guys.     I would not tell and spoil Wades fun even if I KNEW how he makes them.  Wade and I may even make ours differently.  What I can tell you is that there is not ONE recipe for biscuits OR cornbread.  OR sausage gravy ( not like anything you folks have tasted here ) OR hushpuppies (...

Tropics, your chicken sausage looks delish.  I make chicken sausage all the time  - love it and it 's guilt free eating ;o)  I might have to try it with Italian spices...great idea!  thanks for sharing. Josie

Tom, yeah, now that Dave mentioned it, brisket fat in a mix can present you with a seasoning challenge, as the flavor can become strong, if not overwhelming, to some folks. Of course, blending in pork fat will tame it down if the ratio is acceptable. I have used brisket fat in a smoked/dried...

Thanks! I'm thinking of mopping the entire thing, then maybe throwing it under the broiler for a few mins to give it a high-heat crisp (not sure if this will work or not).... unfortunately my half-mop method just made for awkward looking pictures. I've never made a fattie before and was...