2nd time Chicken Sausage ..this time its real good

[paul catt]

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A few weeks ago I saw someone had made chicken sausage and I had to give it a try ..the flavor was good but it was dry ...Junkcollector on here told me about boneless skinless thighs ..So off to Sams Club I went ...I ended up with 5 lbs of thighs

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• paul catt
• Feb 10, 2013

Didn't trim a thing..  cut in squares and spiced em up let them sit for a while and to the grinder they went

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• paul catt
• Feb 10, 2013

Soaking too many casings

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• paul catt
• Feb 10, 2013

Grinding away ....I did learn something ..last time my friend was over and he put the blade in backwards ... I thought my grinder was not strong enough to the grind the thighs ...I was not a happy camper, but then I checked the blade and then it was going like melted butter

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• paul catt
• Feb 10, 2013

OK ..I don't know who invented the test fry ... but man  what a life saver .... I had to do 3 frys to get the flavor I liked ....this time I added fennel ..these things are to die for ...well I think so ...I guess I need to start measuring and writing this down lol

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• paul catt
• Feb 10, 2013

I like em fat

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• paul catt
• Feb 10, 2013

OK serious question here ....of course I filled the whole section up ... only to be short by about 12 inches ..I bet that happens allot  lol

Here is the question ...is there anyway to get the stuff that is in the tube and auger out or are u just stuck making some pattys as a treat for later

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• paul catt
• Feb 10, 2013

Here is the finished product ...oh and one more thing  in my last chicken sausage post I mentioned that I didn't have a sausage pricker yet ...well look what I found in drawer. Oh and here is a tip for us new guys ...I'm sure u old guys  (U Know who U are) already know this but ..I put a mark on my cutting board so now all my sausages are the same size when I twist them

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• paul catt
• Feb 10, 2013

 

[roller]

They look great ...You did a real nice job...

 

[pgsmoker64]

Sausages look really great!

Bill

 

[paul catt]

Cooked some for supper last night ...they were good and juicy too ..even with the chicken fat I still added some olive oil ....can someone explain the powdered milk thing to me

Thanks

 

[smoking b]

Hey Paul - take a dowel rod & use it to push the rest of the meat through the stuffing tube & into your casing.

Edit: Typo

 

[boykjo]

You can take the ends from your loaf of bread and run it through the grinder

 

[woodcutter]

Your sausage looks great!

 

[jp61]

 Nice job Paul! They look great!

 

[junkcollector]

glad those thighs turned out well for ya man. their our preference here. 

i use a piece of dowel rod to clean out the stuffer tube, it goes right into my warm pan where i do my fry test.

the milk powder i've read reference many times its to retain juice/moisture. i don't use it if i'm making brats/italians/keilbasas since i'm happy with the way they turn out. getting ready to make emulsified knackwurst as soon as i get the bearings replaced in the bowl chopper, the seasoning pack calls for it so not going to vary on the first 5lb batch. first time will be done by the instructions. 

 

[rong]

Them do look good! Thanks for the tip about marking the board.

 

[dirtsailor2003]

Chicken sausages are on the top of my list as soon as I get better set up for making sausage! Yours look great! I have the same problem about writing down the recipe. Drives my family and friends nuts cause they are always want the recipe! Top secret!!!

 

[reinhard]

you did a great job on the chicken sausage. been making sausage for over 35 years and never made a batch of chicken sausage. about time  i guess LOL. i use a steel to get the stuff out of the stuffing tube. i like your sausage poker.  i use powdered milk in all my smoked sausage. it does absorb moisture and acts as a binder. also helps with the texture of the sausage. i have not used it in fresh sausage. Reinhard

 

[couger78]

Great looking chicken sausages! The key to successful chicken sausages, I've discovered thru trial & error, is to use an adequate amount of fat and plenty of spice.

This is true of almost all sausages—but with chicken, it's essential. Chicken is so lean and rather bland that the results will definitely show where one skimped on either the fat content or seasoning. Commercial poultry sausages tend to overcompensate by over salting/seasoning, particularly if its a 'low-fat' variety.

Here is the question ...is there anyway to get the stuff that is in the tube and auger out or are u just stuck making some pattys as a treat for later

In the past, I've used a few slices of dry/stale bread to clear the auger of the meat. You'll see a distinct difference when the meat ends & the bread begins so you can easily pinch or twist off the sausage end.

Kevin

 

[driedstick]

Nice

 

[paul catt]

Thanks every one about the nice comments ... Im going to have to make a new batch soon as all my friends have eatem most of the last batch :) ..I guess that means tey were good

Junkcollector turned me on to boneless skinless chicken thighs ...from Sams Club they worked really good ... I noticed that the pork grinds easier that the chicken ... I though it would have been the other way around

 

[junkcollector]

paul, your a lucky man to have em last this long.the 5 lbs i made the other day is over 1/2 gone already. 

 

[reinhard]

i think you may find it easier to grind the chicken if it was partialy frozen [slightly stiff]. Reinhard