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Chicken Italian sausage

chopsaw

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Using tropics 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 .
 

jcam222

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

chopsaw

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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 .
 

drdon

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

pushok2018

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What’s the purpose of the cure in a fresh type sausage like this?
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...
 

tropics

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

Winterrider

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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

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Does the skin grind up easy? I would have thought that it would try to stretch or smear. Final product looks delicious.
Grinds up just fine . I keep all my sausage meat right around 32 degrees , so I'm sure that helps . Thanks for the comment .

Nice looking sausage, chopsaw! Yummy!
Thanks . I like the cure in brats , polish and any chicken sausage I make gets it . Try this one you won't be sorry .
 

gmc2003

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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
 

chopsaw

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Thank you Rich for the mention,the cure isn't needed but it doesn't hurt and you can always smoke some.
Richie
You bet bud ,,, it's a great sausage .
I used that recipe also. Everyone that has tried them , loves them. I think down to 1 package. Need to spin up another batch.
Yes they do . It's a favorite around here .
 

pc farmer

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Great thread Chop.I need to try it
 

chopsaw

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

Great thread Chop.I need to try it
Thank you .
It's a perfect spice blend . Tropics nailed that .
 

HalfSmoked

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

Warren
 

zwiller

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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!
 

chopsaw

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

Warren
Thanks Warren . Sounds like a great idea .

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


points! this looks great
Thanks Eddie , enjoy the cooler temps today .

points! this looks great
 

johnnyb54

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

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