I just finished up a batch of Chicken Apple breakfast sausage this weekend. I really appreciate the help that I got from the members. I used it to create my own version. It got rave reviews from the family and neighbors.
I received my new Cabela's 1/2 hp commercial grinder from UPS a week ago and man is it nice compared the KA. The KA was nice but the Cabela's grinder kicked butt. I finally feel that I have a set up that will let me do most anything short of dry cured sausage. I think that will be my next project this fall.
I used Len Poi's Apple Sage recipe as a departure point to develop this recipe.
6 lbs Chicken Thigh meat with skin ground through medium plate
1 1/2 cups granny smith apples peeled and diced approx 1/4 x 1/4"
1/2 cup dice onions (lightly sautéd in bacon grease with apples then cooled)
2 Tbs salt
3 Tbs sugar
2 tsp white pepper
2 Tbs rubbed sage
1 tsp. allspice
1 1/4 tsp ground ginger
1/2 tsp. ground clove
1/2 tsp cinnamon
1/4 cup white wine
1 1/4 tsp cure #1
Stuffed in sheep casings
Several recipes call for the apples to be dried before mixing but I found a reference in a cook book that said to saute' them. I lightly saute'd them with some onion in bacon grease then cooled them in the refrigerator. I added everything to the meat and mixed it real well then added the apples and onion right at the end so they did not get too mashed. It worked great. I think the secret is to be sure not to cook them to much.
I dried the sausage in the smoker at 115 for about an hour then I smoked them at 120 - 135 for about four hours with Pecan chunks and with water in the water pan. Then I bumped it up to 150 - 160 for about an hour. I took them off and finished by steaming them up to an IT of 165. Then into a water bath to cool. I left them set overnight in the refrigerator and vacuum sealed what didn't get eaten. It was a great breakfast on Sunday.
The end result was a nice mild breakfast sausage with little touches of sweetness from the apple and a nice smoke flavor. I really like the results but I am still looking for a bit stronger smoke flavor. I will probably bump the spices a bit during the tasting also. Next batch will be done with hickory or maybe use my AMTS with pit masters blend. I just finished some jerky with PMB and I really liked the flavor. The apple and onion worked out just like I had hoped.
Here are some Q views.
I received my new Cabela's 1/2 hp commercial grinder from UPS a week ago and man is it nice compared the KA. The KA was nice but the Cabela's grinder kicked butt. I finally feel that I have a set up that will let me do most anything short of dry cured sausage. I think that will be my next project this fall.
I used Len Poi's Apple Sage recipe as a departure point to develop this recipe.
6 lbs Chicken Thigh meat with skin ground through medium plate
1 1/2 cups granny smith apples peeled and diced approx 1/4 x 1/4"
1/2 cup dice onions (lightly sautéd in bacon grease with apples then cooled)
2 Tbs salt
3 Tbs sugar
2 tsp white pepper
2 Tbs rubbed sage
1 tsp. allspice
1 1/4 tsp ground ginger
1/2 tsp. ground clove
1/2 tsp cinnamon
1/4 cup white wine
1 1/4 tsp cure #1
Stuffed in sheep casings
Several recipes call for the apples to be dried before mixing but I found a reference in a cook book that said to saute' them. I lightly saute'd them with some onion in bacon grease then cooled them in the refrigerator. I added everything to the meat and mixed it real well then added the apples and onion right at the end so they did not get too mashed. It worked great. I think the secret is to be sure not to cook them to much.
I dried the sausage in the smoker at 115 for about an hour then I smoked them at 120 - 135 for about four hours with Pecan chunks and with water in the water pan. Then I bumped it up to 150 - 160 for about an hour. I took them off and finished by steaming them up to an IT of 165. Then into a water bath to cool. I left them set overnight in the refrigerator and vacuum sealed what didn't get eaten. It was a great breakfast on Sunday.
The end result was a nice mild breakfast sausage with little touches of sweetness from the apple and a nice smoke flavor. I really like the results but I am still looking for a bit stronger smoke flavor. I will probably bump the spices a bit during the tasting also. Next batch will be done with hickory or maybe use my AMTS with pit masters blend. I just finished some jerky with PMB and I really liked the flavor. The apple and onion worked out just like I had hoped.
Here are some Q views.
