Chicken Fajita Sausage from Season 3 of Celebrate Sausage

[LoydB]

Season 3 of Celebrate Sausage (thanks Cajuneric ) has already had a couple of inspiring episodes. In addition to this sausage, I've also got a stick of the Mole Salami in the chamber as well.

This one fought me a bit. My chicken skin wasn't frozen hard enough for my grinder (freshly sharpened blade & plate), so I ended up having to break it down and remove the skin that was wrapped around the auger. Fortunately, I have plenty of frozen backfat, so I grabbed some of it to make up for the missing fat.

Instead of cheddar, I used manchego cheese. It was way meltier than cheddar, so I have to be gentle when re-heating.

It's a very tasty chicken sausage, but I'll probably just make fajitas next time...

 

[gmc2003]

Looks good to me Loyd,

Point for sure

Chris

 

[boykjo]

Very nice........ Love the butchers twine. Gives it an old school look and its the best way to tie. I always use it.

 

[indaswamp]

Very nice! That one and the Mole salami caught my eye too! But I made Compania salami becasue I did not have tomato powder on hand.

 

[tbern]

looks awesome!!

 

[Fueling Around]

Love chicken sausage and yours looks mighty tasty
I’m going to check out Celebrate Sausage
Ive been on a sausage making kick for about a month now

 

[DougE]

Excellent job on this one and it's one I have always meant to try.

Very nice........ Love the butchers twine. Gives it an old school look and its the best way to tie. I always use it.

I usually twist to link natural casings unless I have to repair a blowout, but I tie collagen and the like rather than trying to twist.

 

[DougE]

This one fought me a bit. My chicken skin wasn't frozen hard enough for my grinder (freshly sharpened blade & plate), so I ended up having to break it down and remove the skin that was wrapped around the auger.

Takes a little more knifework, but I cut the skin down into thin strips, mix it in with the chicken meat. Chill the whole mess down, and it usually goes through the grinder fine that way. The meat helps pull the skin through, I think.

 

[LoydB]

Thanks all! I'm not sure I'll ever do another chicken sausage, but if I do, the skin and fat will be frozen solid first :)

 

[DRKsmoking]

Great looking sausages, love the colour

David