Made these up a couple weeks ago, but haven't had the time to post them.
I've been playin around with sausage for better then 25 years and this is the first time I've done one with chicken.They came out pretty good, I used my standard wiener recipe but cut down on the salt since the bacon was already salted. I also left out the cure, they got poached right after stuffing so they'd be a cooked sausage and didn't need it.
Here's how it went.
Started with a small whole chicken and deboned it, got about 2.5 pounds of meat out of it. layed it out on a tray, then froze it solid. then sliced it up for the grinder. This worked really well, first time I did anything totally frozen.
Added about 3/4 pound of smoked bacon,
ground everything through a medium plate then mixed it all together with the spices and ground it through a fine plate. then stuffed into 26 mm plastic casings and poached them in a pot of water @ 170° till they got to 152° internal. next into a cold shower and stripped of there casings.
BAM, Chicken and Bacon wieners.
First test patch,
And of course all dressed up,
Last but not least.... a sliced view.
Overall I'd give them a 7 out of 10. I would have like more of a smoke flavor from the bacon and they were just a little on the salty side for me. but over all pretty dang good for chicken.
Thanks for checkin out my sausages,
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I've been playin around with sausage for better then 25 years and this is the first time I've done one with chicken.They came out pretty good, I used my standard wiener recipe but cut down on the salt since the bacon was already salted. I also left out the cure, they got poached right after stuffing so they'd be a cooked sausage and didn't need it.
Here's how it went.
Started with a small whole chicken and deboned it, got about 2.5 pounds of meat out of it. layed it out on a tray, then froze it solid. then sliced it up for the grinder. This worked really well, first time I did anything totally frozen.
Added about 3/4 pound of smoked bacon,
ground everything through a medium plate then mixed it all together with the spices and ground it through a fine plate. then stuffed into 26 mm plastic casings and poached them in a pot of water @ 170° till they got to 152° internal. next into a cold shower and stripped of there casings.
BAM, Chicken and Bacon wieners.
First test patch,
And of course all dressed up,
Last but not least.... a sliced view.
Overall I'd give them a 7 out of 10. I would have like more of a smoke flavor from the bacon and they were just a little on the salty side for me. but over all pretty dang good for chicken.
Thanks for checkin out my sausages,
/ message sig