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
Leave the skin on , bone them out cut into chunks .
Time to buy a lottery ticket
Add seasonings and let sit over night .
Next morning set up grinder .
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 .
Stuffed and drying .
Cooked some up last night . Love that cast iron grill pan . Cooks perfect sausage .
Puts some color on , then finish in the oven .
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 .
Thanks again Richie .
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
Leave the skin on , bone them out cut into chunks .
Time to buy a lottery ticket
Add seasonings and let sit over night .
Next morning set up grinder .
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 .
Stuffed and drying .
Cooked some up last night . Love that cast iron grill pan . Cooks perfect sausage .
Puts some color on , then finish in the oven .
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 .
Thanks again Richie .