1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Chicken/Mango/Jalapeno sausage

Discussion in 'Sausage' started by big-guy, Oct 27, 2010.

  1.  I did a test batch from a recipe I got from a friend

    Getting ready to grind some semi frozen, skinless, boned chicken legs and thighs


    chopping the veggies

    all mixed up

    stuffed and linked, now into the fridge overnight to meld the spices and set the links, I'll do a test fry tomorrow, maybe for breakfast. LOL

    In the frying pan

    on the plate, toast got a little dark, LOL

    I almost forgot, here is the recipe

    Chicken, Mango, Jalapeno sausage

    5 Lbs. deboned and skinned chicken legs and thighs
    ¼ cup Onion, chopped fine
    ¼ cup dried Mango, chopped fine
    ¼ cup red pepper, chopped fine
    ¼ cup yellow pepper, chopped fine
    1/8 cup Jalapeno pepper, chopped fine
    2 cloves garlic, chopped fine
    1 Tbs. coarse salt
    1 Tbs. Parsley
    ½ Tbs. black pepper
    ½ cup milk powder
    1 tsp. special meat binder
    5 oz. ice water

    Grind semi frozen chicken chunks through a medium plate. Add all ingredients and mix well. Stuff into hog casings.
  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    good looking sausage. might have to give that one a  try
  3. That sounds and looks delicious...you didnt mention how it ended up tasting?  I made 18 lbs of sausage last weekend, but didnt take any pics.  5# brats, 5# spicy italian and 8# of sweet italian.  Was my first attempt at making my own sausage.  Have only tasted the sweet italian and it was fantastic.  Another hobby to enjoy. 
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Hey big guy great looking sausage. We have made it several times and it is a family favorite. Try crumbling some of it up an serving with some mashed taters. Our Grandsons love it

    This recipe came from Fishawn (Scott) here on the forum and is a great and proven recipe. We recently used it in our 4H class and here is a link to another way to serve it. It is a killer recipe

  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Yes sir thats some fine looking sausage you have there. You also have made a nice breakfast too. [​IMG]
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Thanks for the recipe again big guy. I have a question on the powdered milk and the meat binder. Is either one of those non fat dry milk and if it is what is the other. I know soy protien or non fat dry milk is a binder.

    thanx again.
  7. squirrel

    squirrel Master of the Pit OTBS Member

    Man, you do some nice sausage sir! Thanks for sharing!
  8. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks great. ill have to try that
  9. Sorry for the late reply I've been out of town for a couple of days on a secret mission.

    The powdered milk is non fat dry milk, it helps retain moisture in the sausage and has some binding ability, but the special meat binder is a phosphate compound that binds the sausage beautifully, even a low fat sausage like chicken.
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    are you using

    Sodium Tripolyphosphate (phosphate), and where could I get it
  11. Butcherpacker.com or The sausagemaker.com both have it.
  12. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Great looking sausage... sounds very tasty... Gonna have to try it...