A tribute to Wutang's sausage making. w/ Qview.

Discussion in 'Sausage' started by smokey mo, Apr 18, 2010.

  1. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    Wutang make killer sausage...period! My maiden voyage in sausage stuffing was a good turn of events. This is the second time I have made his Chipotle Lime Chicken Sausage. I picked up some fresh collogen casings from American Spice Co. online. I made the sausage and began stuffing.

    The KitchenAide IMHO may not be the best thing to do this with. It seemed to labor and mushed the sausage a little too much for my likeing.

    I got great flavor and smoke just a wierd texture. So here come the Qviews...
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks like it turned out good. Great first try. [​IMG]
     
  3. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Nice go at it !
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Truely amasing sausage you have there. Now I would really like to be there for the finish of that smoke. For all the good yummies sausage and fattie. Not a whole lot better then that.
     
  5. werdwolf

    werdwolf Master of the Pit OTBS Member

    Those look great. I may have to put that on the to do list. (where am I going to find the time for all the smoking on my to do list?)
     
  6. sounds interesting!!
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...[​IMG]

    What is the Recipe?
     
  8. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    Sorry  Paul I didn't see this in my list to check out.

    This is what I used.

    The basic recipe
    3 lbs boneless/skinless chicken thighs
    3 TBSP oats
    2 large chipotles in adobo sauce, diced up
    zest of 3 limes
    juice of 3 limes
    2 tsp Southwest seasoning blend
    1 palm fresh minced cilantro
    1 tsp kosher salt

    Cut the meat into chunks, partially frozen. Then blended in the seasonings.

    IMHO I would use a larger die to cut for better texture.  I only have a kitchen aid that is getting on 10yrs old. Good luck.

    Rick
     

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