Chicken Florentine Sausages

Discussion in 'Sausage' started by ddt79, Jul 29, 2013.

  1. ddt79

    ddt79 Fire Starter

    I wanted to do a Chicken sausage this time, and finally settled on this recipe.  Chicken Florentine is one of my favorite dishes, so I thought, might as well make it into a sausage.  

    I was pushed for time, so instead of grinding my own dark meat I decided to risk buying pre-ground 98/2 chicken and 93/7 turkey.  With my fingers crossed that the Sausages wouldn't dry out, I assembled the ingredient list.

    Chicken Florentine Sausage

    5lbs Ground Chicken

    8oz chopped spinach(I used Frozen)

    1/4 Cup of Minced Garlic

    1/4 Cup Italian Seasoning

    1/4 Cup Onion Powder

    1/4 Cup White Wine

    1 Tsp Bacon fat for S&G's

    I forgot to add 1/4 Cup of Shredded Parm.

    Cream Sauce

    1 cup Whipping Cream

    4oz Spinich

    Scallions (to taste, I used very little)

    1 fresh Jalapeno(I wanted to have a bit of heat)

    1/4 cup real Mayo

    1/4 cup Cream Cheese

    2Tsp Garlic Salt

    Dash of crushed pepper

    MES 40

    200*F

    3hrs

    AMNPS Applewood Pellets w/both ends lit.

    Pulled at 145*F internal temp.

    Put into HOT water until temp came up to appx. 175*F then Ice Bath and Ziploc or the weekend.

    On the Grill to finish and serve.

    Enjoy the show.


    Loose mix.  I didn't want to make Chicken Mush.


    Pin wheel of Snausage!


    Ready to go!


    Getting Happy. Pay no attention to the Belly..."This isn't the Pork you're looking for!" That was for Bacon of a Stick!


    The Cream Sauce was the kicker!  I put Shredded Parm on my other one!

     
  2. Looks great! Thanks for sharing the recipe.
     
  3. man that does look good. gonna have to copy you. any issues with it drying out when done cooking? i've had issues with it in the past so i add a lil bit of SPC when i use chicken.
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice job, well done!
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    That is some great looking sausage. Thanks for posting!
     
  6. Looks great. Nice job.........[​IMG]
     
  7. ddt79

    ddt79 Fire Starter

    Drying wasn't too bad.  It was white meat chicken so I knew what I was going to end up with.  To be honest I was going to add SPC but went plaid working at ludicrous speed and just forgot to add it.  Had I taken them to full temp on the smoker they would have been super dry.  Bringing them up to temp in the water helped.  I did loose a bit of the outer smoke when they hit the water, but it was a good trade.  I also babied them when they hit the Grill
     
  8. danbono

    danbono Master of the Pit OTBS Member

    Hi SPG??
    Thanks Dan
     
  9. soy protein concentrate
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They look good. May I suggest you scrap that Holland House Crap...To sell it in the grocery stores and not have minors purchasing it, they have to load it with a high percentage of Salt, not to mention they start with the cheapest wine they can get. Buy a inexpensive White Wine in a Box. It keeps forever because air can't get to the wine and oxidize it and I will guarantee your recipes containing wine will be a 1000X better tasting...JJ
     
    Last edited: Jul 29, 2013
  11. tonybel

    tonybel Smoking Fanatic

    Nice job!
     
  12. ddt79

    ddt79 Fire Starter

    Thanks for the tip JJ.  That was the end of that HH bottle.  Usually I crack open a bottle of the good stuff, and use the rest at dinner. 
     
  13. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG]
     

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