1st Sausage .. made with chicken

[paul catt]

The other day someone posted about chicken sausage and its been driving me nuts ..so now that I have my grinder I gave it a shot

I used olive oil ..italian seasoning ..onion powder garlic powder ..little cayanne pepper..salt and pepper  ..ground 6 boneless skinless tasteless chicken breast ...

first test fry and I added more salt and more oil ...next time I will double my oil

I didnt have a clue to what I was doing ..it was the first time I  loaded the casings ..wasn't sure if I was doing it right  but had watched a utube video  so ... Note to self ... need a sausage pricker ... used a needle  lol

since my hands were so nasty I didnt get a lot of photos

but here they are finished

Sausage.jpg

• paul catt
• Jan 26, 2013

and here they are cooking :)

Sausage2.jpg

• paul catt
• Jan 26, 2013

question .. if I use my food saver to bag them will it pop them  like it did the tin can lol ... or should I throw them in the freezer for a little bit first ?

 

[smoking b]

How was the moisture level once you cooked them? I know what you mean about using a needle - I keep forgetting to order a pricker 

Looks like you did a fine job on your first sausages 

 

[paul catt]

ya know it wasnt bad .... but I will add more olive oil next time ... the one thing was when I used the digital therm to check the temp  it squirted like a fountain .. but they do need a little more oil

on a sind note  Shannon gave me a idea to check with my piggly wiggly for the casings .. the sold me a hank for $5.50 ... they are in brine .. how is the best way to store them ?   I have them in the bag they came in ..and that bag in a ziplock ... lol I may never need to buy casings again

 

[smoking b]

I would keep them in your fridge in the brine they came in. If you dumped out the brine you can put salt over them to store them. $5.50 is a heck of a deal if you got a whole hank!

 

[paul catt]

good deal.. I saved the brine it just seems since I opened the bag  there is more guts than brine  can I add more water and kosher salt ?

also about my food vac .. should I freeze em a little before I pack em ?

 

[smoking b]

Yeah you can add a little more if you need to.  If you put them in the freezer for a bit to stiffen up it will keep them from losing their shape when you vac seal them...

 

[shannon127]

Looks pretty good to me!  I keep mine in the brine and add a bit more salt.  They are in the butter compartment of my frig. 

 

[junkcollector]

paul, for not having a clue, those turned out very nice looking. almost everything i make for the family here is done with chicken thighs. bad gout sufferer here. only use pork for partys etc at other locatiions. used breasts once and they turned out badly. i kindly just eyeball it when adding oil. a bit of SPC or powered milk will help in moisture/juice retention too. 

 

[paul catt]

Junk....your the second person today that has said something to me about powdered milk. ..I was thinking about using thighs but wasn't sure how they would grind up.....I think my next batch will have more cayenne pepper

I am thinking that a mix of thighs and breast would be nice... I'm assuming u don't grind the skin from the thighs......

I feel your pain on the gout.....I get it too. But pork doesn't set it off unless I really go overboard... no mine is sweets that set it off.....

I like to thank you all for your help I'm sure they would not have been as good with out all this info I get from all of you

 

[junkcollector]

i get boneless/skinless thighs and grind em right out of the pack. no trimming or anything. i used breasts once by theirselves and even with added oil, they were dry n crumbly. if i buy by the case at sams club, i get em for about $1.45lb