Chicken Breakfast Sausage

[jcam222]

Nothing fancy but thought I'd share this. I've been working on a few batches this month. Comes in at 160 calories per 1/4 lbs vs the 420 in Jimmy Dean 1/4 lbs. I have been doing 5 oz patties at 200 calories as they seem to stay juicer. According to my neighbor and best friend it's not discernible from pork breakfast sausage. It will look like a lot of spice but with the leaner meat it takes that to flavor it up. I use Purdue Harvestland 92/8 ground chicken. My base spice which I keep on bulk is 1 cup kosher salt. 1 cup coarse pepper, 2 3/4 cups rubbed sage and 8T red pepper flake. For pork I start with only 1/4 cup of that per 5 lbs and adjust sage from there. For the chicken I am at 1/2 cup per 5 lbs. + 4T more of the rubbed sage and 1T of kosher salt. I was amazed just how much difference that extra tablespoon of salt makes. I made a batch and forgot it and ended up redoing the patties. Anyway this really hits the spot in my ongoing quest to keep calories in check but eat stuff I like. Give it a try, it's surprising just how tasty it is. Here's a couple ugly pics lol

 

[chopsaw]

Nice work Jeff . Chicken makes great sausage .

 

[Astralogics]

I've been really digging chicken sausages lately, so this'll hit the spot. Great work and thanks for sharing!

 

[Fueling Around]

Oh man
My wife has been thinking I need to try chicken.

 

[sawhorseray]

NICE WORK JEFFRO, THOSE PATTYS LOOK PERFECT. I'VE MADE SAUSAGE FROM DEBONED CHICKEN THIGHS A NUMBER OF TIMES, USE THE SKIN FOR FAT. ALL I'LL BUY ARE THIGHS OR WHOLE BIRDS ANYMORE, STILL GET THEM FOR 99¢LB. I THINK I'LL GIVE YOUR SEASONING BLEND A GO, MIGHT TWEAK IT A LITTLE. THIS RIGHT?

1 cup kosher salt.
1 cup coarse pepper,
2 3/4 cups rubbed sage (1.5 CUPS)
8T red pepper flake. (1/2 CUP)

 

[BrianGSDTexoma]

Wow I can tell you put some work into this. I bet those are tasty!

 

[DRKsmoking]

Nice Jeff, nothing ugly about those.

Sounds like a good blend, I like ground chicken or turkey.
Love your bulk idea and just twick it for different meats.

David

 

[jcam222]

NICE WORK JEFFRO, THOSE PATTYS LOOK PERFECT. I'VE MADE SAUSAGE FROM DEBONED CHICKEN THIGHS A NUMBER OF TIMES, USE THE SKIN FOR FAT. ALL I'LL BUY ARE THIGHS OR WHOLE BIRDS ANYMORE, STILL GET THEM FOR 99¢LB. I THINK I'LL GIVE YOUR SEASONING BLEND A GO, MIGHT TWEAK IT A LITTLE. THIS RIGHT?

1 cup kosher salt.
1 cup coarse pepper,
2 3/4 cups rubbed sage (1.5 CUPS)
8T red pepper flake. (1/2 CUP)

Ray the RUBBED sage is 2.75 cups. Seems a lot but it's fluffy and takes a lot. The additional sage and salt at the end is crucial too.

 

[zwiller]

Looks great! Won't be too long and you'll dive into full tilt sausage. Think I posted it already but TVP is what the pros use to bump the quality of low fat sausage.

 

[Parshooter]

Great looking patties. I've been buying/enjoying chicken andoullie sausage links from Costco. Not spicy enough for me but pretty good flavor, for what it is.

 

[gmc2003]

Nicely done Jeff. I bet they taste great

Point for sure
Chris

 

[in. pred]

looks good! ill have to try that with the leggs#29 ive been using.

 

[jcam222]

looks good! ill have to try that with the leggs#29 ive been using.

Just guessing but it will probably take 1.5 to 2x as much vs what you use in pork.

 

[in. pred]

maybe ill use the #10 then. its pretty strong jimmy dean flavor. thanks

 

[chopsaw]

maybe ill use the #10 then. its pretty strong jimmy dean flavor. thanks

Never had the #29 . I have #10 and #109 .
If you do this , use the mix at the recommended rate , and if you think it needs more , add that spice . That way you don't double up on the salt .

 

[in. pred]

29 is a bit milder. imo