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Basil Chicken Sausage

mickey jay

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Lots of chicken sausages on the forum lately; I figured I'd throw this one in the ring.  This was a bit of an experiment, and I wasn't sure I even liked it initially, but now that some of the flavors have had time to mellow/mesh, I'm really liking it.  I'd also never done chicken sausage before, but wanted to try it out because the amount of money the store wants for any chicken sausage is crazy compared to chicken thighs at Costco.  Additionally, I wanted to use fresh basil, but my plants started to turn funky just a couple days before I started this up, so I just used some dry basil instead.

I'll say it turned out pretty good although I might try white wine next time and probably half the basil.

5lbs Boned-out Chicken thighs w/Skin

4 tsp Kosher Salt

2.5 tsp Course Ground Black Pepper

1 tsp Cayenne

2 tbsp Dry Basil

1 tsp Ginger

1 tsp Sage

1 tsp Thyme

1/4 c Red Wine (I think I used Pinot Noir)

1 c NFDM









 
Last edited:

smoke damaged

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Wow. Those look excellent! May i ask, how was the texture/fat content? Im off next week so hopefully deer hunting is successful so i can tackle those.
 

mickey jay

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Thanks!  I forgot to include the NFDM I used as well so I've edited the post.

The texture is light, much less dense than I'm used to with brats or kielbasas; almost squishy, even when cooked, but not in a bad way.  Just a little different is all.  The fat content I'd say is dead on; It doesn't need any more, and could probably take less.  Chicken fat is different than pork in that blends much better into the ground meat, so it's hard to see that it's even in there, but for as moist as these are, and with the addition of the NFDM, I'd say it's just right.
 

SmokinAl

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Nice job!

The sausage looks delicious!

Al
 

crazymoon

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MJ, Great looking sausage, I like your recipe ! 
 

tropics

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MJ That looks great,nice job on the links. I also like the NFDM in the recipe

Richie
 

worktogthr

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Those look awesome! I'll put this on my list of recipes to try!  I love making chicken sausage and I agree that the fat is almost different.  The thighs make such a great sausage!
 

dirtsailor2003

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Great looking bird sausage! I leave the skin out when we make ours and have found that the fat from the thighs is enough. We use the skin to make schmaltz.

Point!
 

disco

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Nice sausage. Points for including the recipe.

Disco
 

slevin

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Do you think this recipe would work good with pork? Im looking for a sweet basil type recipe.
 

ab canuck

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Great looking sausage and thx. for posting your recipe, I will definitly be trying this one. Point
 

mickey jay

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Slevin,

Ya know, I don't see why it wouldn't work for pork, although when I do this again I'll put in half the basil and probably use a lighter red wine, or perhaps a white.  The wine mellowed after about a month in the freezer, but it was pretty strong initially.  So initially it was very floral.
 

slevin

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So I ended trying it. I went with 1 tbs of basil and I still think it was a little much. I used a rose wine and it was too foral tasting as well. I ended up adding more pork to mellow it out. I was definitely a good start. I think I'm going to add some fennel to itnext time.
 

DanMcG

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So I ended trying it. I went with 1 tbs of basil and I still think it was a little much. I used a rose wine and it was too foral tasting as well. I ended up adding more pork to mellow it out. I was definitely a good start. I think I'm going to add some fennel to itnext time.
Slevin, here's a recipe I use with great results. just leave out what ya don't want.
I'm not sure if you have a scale to measure grams or not but there's are sites that can convert it for ya.
http://www.smokingmeatforums.com/t/241766/tomato-basil-and-rosemary-sausage.

:ahijack: Sorry about that!
 

sandyut

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Making this one tomorrow, minus the skin.  I will keep all the existing thigh fats.  this looks like exactly the recipe I was looking for!  thanks for sharing!   Making chicken sausage and then grinding burger meat.  Great Sunday!
 

sandyut

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just made this and fried up a sampler.  Man that is some good S**T!  wow, super tasty.   the only change I made was no skin and white wine.  Ground the chicken course and stuffed almost 10ft!
 

ab canuck

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ny pics of the final product?  It is a good sausage, we made similar to this but I want to try this one.
 
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