I’ll try to be as clear as I can be here so everyone understands what I am talking about. Lately I have been replacing about 25% of my standard pork sausages with ground, skin on chicken thighs, I am really liking the results of this method. But today I got to thinking about the binding abilities of the ground chicken. By that I mean, if you fine grind pork with fat it can bind a sausage that has fairly large chunks of meat in it. Will the chicken thighs work this way as well? I am working on a modified version of a Len Poli recipe that has 1 inch cubes of pork, med ground pork, fine ground pork and emulsified pork in it. Where would the chicken do the most good? Maybe I’m just overthinking this, anyone have any comments or ideas?
Cal
Cal