Broccoli cheese sausage

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Doug b

Fire Starter
Original poster
Nov 25, 2017
62
4
Theres a local place that sells this great smoked chicken sausage with broccoli and cheese in it. Id like to replicate it, but other then winging it, so to speak, Im blue in the face searching the net. Im assuming just add some blanched broccoli to the mix when grinding, along with cheese. Anyone with experience with this, recipes? Thanks you.
 
Sounds good to me... I'd sous vide the chicken... blanch the broccoli... Add all the other stuff and grind... mix in the finely cubed cheese and stuff..
I would also add cure#1 if you are planning on smoking the sausage... especially if you add any root vegetables to the mix... Garlic, onions, carrots, potato.... root vegetables live in the soil and so does botulism...
 
Thanks. I was going to add the cure. Guess Ill have to experiment with the amount of broccoli in it.
 
Will let you know. probably wont make until next weekend. if its half as good as the store bought Ill be happy. Wife really enjoys it.
 
Will let you know. probably wont make until next weekend. if its half as good as the store bought Ill be happy. Wife really enjoys it.

Well if she's happy, then chalk it up as a success!

Is it a drier sausage or a wetter one by the by?
 
Guess Id say wetter. Don't know what mine will end up like. lol
 
Doug, morning... I was at the store yesterday and saw a package of skin and bone in thighs... I thought about you... I almost picked them up... I still may do it... I've read where adding the skin, through the grinder of course, adds a good amount of flavor and moisture to the sausage... I think freezing the skin makes it grind much better... I'm thinking, maybe adding some medium cooked bacon when I make some... I'll grind it also...
Anywho... looking forward to your results...
Dave
 
Dave, let us know if and when you do make it. I know you are more profound at this them I am, only been doing it small time a couple years. id like to add the heat resistant cheese used in smoking, but I cant justify the price. Any thoughts on that? And, while I never found an actual recipe,you are right, i have seen where you should use some of the fat when grinding it up.
 
Get and try low fat cheese... The other thing you can do is use a pasteurization chart to fully cook your sausage at much lower temperatures.. A sous vide is a great way to fully cook at lower temps...
Smoke the sausage first, if you plan on adding real smoke, then sous vide... Then you can brown of a screaming hot grill for a very short period of time to add the nice brown color and flavor the browning adds..

Here is a sous vide pasteruization table from Baldwin...

P heating time from 41F.png


upload_2019-7-26_7-0-3.png

I use the table for poultry BECAUSE....listeria and salmonella are two really difficult bacteria to kill and ground meat is one of the most contaminated meats you can eat...

Example... if you are using 30mm casings...
Place in 138 deg. sous vide for 50 minutes to get to temp... THEN leave in the water bath for 2 1/4 hours to kill all the bad stuff... dunk in ice bath and let cool to ~40-50 F then put in the refer...

At 138F, the cheese is less apt to melt than if you cooked the sausage to 165 ish to kill all the bad stuff.... The sausage will also hold all the fat and will not have a fat out...

Baldwin's Sous Vide cooking guide is a very interesting read... I highly recommend it to anyone....
http://www.douglasbaldwin.com/sous-vide.html

..
 
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To SV your sausage.... Here's what I do...
Pack the links flat in a SV OK bag... SV per directions.. then I freeze the bags with links... they are ready to reheat whenever... I usually do 5 or 6 in a quart freezer bag.. Put a many bags in the SV it can hold.... Mine holds up to 6 bags... A bigger water chamber will hold more...
 
Well, the sausage turned out pretty darn well, according to my wife. Im more of a pork then chicken sausage guy though, but I enjoyed it as well. Next time I think ill spring for the high temp cheese, as its barely noticeable.
here is what I did.
2 1/2 # thighs with skin
2 # breast meat, no skin
1 1/2 head of broccoli blanched
1 Tsp. pink salt
1 cup nonfat dry milk
2 tbs. kosher salt
2 tbs. black pepper
2 tsp. sage
1 tsp. ground ginger
1 tsp. tyme
1 cup cold chicken broth
8 oz. pk. of grated sharp cheese
hung to dry, smoked at 140 degrees for 40 mins.
then 160 degrees 40 mins. with maple and hickory wood chips.
Hung to bloom for 2 hrs. Not much color though, I guess because it's chicken?
Smoker is Masterbuilt electric cheapo model.
My wife thought they were as good as the store bought ones, so, as long as she is happy.
keep in mind this was my first attempt at this type, so I had to estimate on the broccoli and cheese. Be interested to hear from any of you folks that might give it a try.
Thanks Dave for the chart.
 
Next time, try drying the sausage at ~ 110-120.. as soon as the casing is dry, probably about 30 minutes..... start adding smoke... Get some color then turn the heat up to cook... Might help with the color and smoke flavor... The ginger and sage "may" have overpowered the cheese flavor.. You could try cubing the cheese into 1/4" cubes so there was something to bite into... I find, when making grilled burgers, if the cheese melts, the flavor disappears.. they need the cheese to still be in a slab to get the full flavor of the cheese...
 
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