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Chicken/Mango/Jalapeno sausage

big-guy

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 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



grinding



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.
 
 

ifitsdeadsmokeit

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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. 
 

scarbelly

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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

http://www.smokingmeatforums.com/fo...peno-sausage-on-a-sourdough-cheese-onion-roll
 

mballi3011

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Yes sir thats some fine looking sausage you have there. You also have made a nice breakfast too.
 

boykjo

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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.
 

squirrel

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

bmudd14474

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Looks great. ill have to try that
 

big guy

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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.
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.
 
 

boykjo

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are you using

Sodium Tripolyphosphate (phosphate), and where could I get it
 

beer-b-q

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

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