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Featured Chicken Italian sausage

Discussion in 'Sausage' started by chopsaw, Jul 21, 2019.

  1. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Using @tropics recipe for chicken Italian sausage again . When thighs go on sale , I make 5 lbs. of this . I follow his recipe , but add more fennel .
    Ingredients for 5 LBS. Here's the ingredients copied from his thread .

    5 lbs. Chicken Thighs skin on Ground
    1 1/2 Tbsp. salt

    8 oz. ice water

    1 1/2 Tbsp. Fennel seed cracked

    1 tsp. coarse Black Pepper

    1/2 Tbsp. sugar

    1 1/2 tsp. crushed red pepper (optional)

    1/2 tsp. caraway seeds

    1 Tbsp. Basil

    1 Tbsp. Oregano

    1 Tbsp. Parsley
    1 or 2 garlic toes
    8 Tbs Soy Protien Concentrate
    1 1/2 Tbs. Dextrose
    1 level tsp cure #1

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    Leave the skin on , bone them out cut into chunks .
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    Time to buy a lottery ticket
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    Add seasonings and let sit over night .
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    Next morning set up grinder .
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    At this point I add the binder and the liquid . I use dry white wine . Only add what it needs .
    Clean up this step , meat back in fridge .
    Then set up the stuffer and get the casings ready .
    Only way to keep natural casings . Always ready . Zero blowouts .
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    Stuffed and drying .
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    Cooked some up last night . Love that cast iron grill pan . Cooks perfect sausage .
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    Puts some color on , then finish in the oven .
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    Makes a great meal . Butter garlic and Olive oil on the pasta . This has perfect texture and flavor . This is my go to chicken sausage .
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    Thanks again Richie .
     
  2. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    Man those look amazing!! What’s the purpose of the cure in a fresh type sausage like this?
     
  3. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Thanks . I followed Tropics recipe , but I add it to alot of the fresh sausage I do like Bratwurst and Polish . I like the added safety factor with the chicken .
     
    jcam222 likes this.
  4. drdon

    drdon Smoking Fanatic ★ Lifetime Premier ★

    Does the skin grind up easy? I would have thought that it would try to stretch or smear. Final product looks delicious.
     
  5. pushok2018

    pushok2018 Meat Mopper SMF Premier Member

    Nice looking sausage, chopsaw! Yummy! I missed cure #1 in you recipe originally, while reading through. Then, looking at the pictures you have posted and based on nice pink color of your sausages I was wondering if I missed it while reading... Sure, I did.... Personally, I completely justify using Cure #1 even in fresh sausages, especially chicken sausage...
     
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  6. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Thank you Rich for the mention,the cure isn't needed but it doesn't hurt and you can always smoke some.
    Richie
     
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  7. Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    I used that recipe also. Everyone that has tried them , loves them. I think down to 1 package. Need to spin up another batch.
     
    chopsaw likes this.
  8. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Grinds up just fine . I keep all my sausage meat right around 32 degrees , so I'm sure that helps . Thanks for the comment .

    Thanks . I like the cure in brats , polish and any chicken sausage I make gets it . Try this one you won't be sorry .
     
  9. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Nice looking sausage chop, I haven't gotten into the sausage making aspect of smoking yet, but it's in the near future. After bacon that is.

    Point for sure
    Chris
     
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  10. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    You bet bud ,,, it's a great sausage .
    Yes they do . It's a favorite around here .
     
  11. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great thread Chop.I need to try it
     
  12. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Thanks Chris . You're gonna be hooked on curing , and making sausage .

    Thank you .
    It's a perfect spice blend . Tropics nailed that .
     
  13. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Nice looking sausage there friend. I'd be happy with a sammie with fried onions and peppers.

    Warren
     
  14. zwiller

    zwiller Master of the Pit OTBS Member

    LIKE. "time to buy lottery ticket" LOL!!! Totally making some of this when I get some time. How hard was the deboning ?

    EDIT Congrats on the carousel ride!
     
  15. uncle eddie

    uncle eddie Smoking Fanatic OTBS Member SMF Premier Member

    points! this looks great
     
  16. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Thanks Warren . Sounds like a great idea .

    Yeah I bought 3 trays of thighs . One was a bit short , so I grabbed 2 thighs out of the next tray . Cut it up and threw them in the bowl . You saw the number , lol . Sharp filet knife makes the bone out easy . I used to par freeze , but hurts my frost bite finger tips .


    Thanks Eddie , enjoy the cooler temps today .

     
  17. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    CS, Awesome looking sausage !
     
    chopsaw likes this.
  18. uncle eddie

    uncle eddie Smoking Fanatic OTBS Member SMF Premier Member

    Yes sir! We actually attended an outdoor wedding on Saturday - 97F - ugh!
     
  19. johnnyb54

    johnnyb54 Meat Mopper

    Awesome looking sausages! What size grind did you use and did you grind twice? Thanks.
     
  20. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Thanks , I use 1/4 " plate . Just grind one time .
     
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