Chicken Sausage Done!

Discussion in 'Sausage' started by smokinvegasbaby, Dec 3, 2014.

  1. Ok.............I'm hooked on making sausage.  This evening I made another batch of Chicken Sausage.  I tweaked the original recipe from last week.  I thought it needed a little extra something so I added lots more stuff to it.  Think I got this recipe right where I want it ALMOST!  I will post the recipe tomorrow after I try another sample.  Here's the first batch of sausage made with my new LEM Sausage Stuffer.  I love love love my new stuffer!

    sample cook and it was very tasty!

    my stuffer ready to go with the natural casings.

    finished Chicken Sausage (in natural casings) - going in the fridge overnight so all those incredible flavors will meld together nicely.

    I will be cooking one of these babies tomorrow.  All-in-all I am real happy with this batch of sausage. I couldn't believe how fast I was able to stuff 4 lbs of a few minutes I was done! My LEM Sausage Stuffer rocks! My neighbors will be over bright and early in the morning for another sausage tasting party!  Too bad you all don't live closer..........I would share with ya!

    Be Blessed,


    I cooked one of my sausage this afternoon and it was really good here's another pic of finished Chicken Sausage

    Last edited: Dec 3, 2014
    dirtsailor2003 likes this.
  2. mike w

    mike w Smoking Fanatic

    Those look great! I've got a bunch of meat cut up in the freezer just waiting to be turned into delicious sausage. Looking forward to your recipe for chicken sausage. I'd like to try a chicken sausage recipe with thighs and see how it turns out.
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Very nice Josie. The casings look moist and pliable on the tube.
  4. Josie, 

    thems some SWEET sausages. Like to see that recipe too when ya get to it. 

    MikeW, thighs make some GREAT sausage. Based on my experiences in US i didn't even need the skin. just the meat by itself had plenty of fat.
  5. mike w

    mike w Smoking Fanatic

    That's good to hear. I can get them frozen from the commisary for a good price boneless & skinless.
  6. It looks very Tasty!

    Happy smoken.

  7. thanks boykjo.  I like the "natural casings" so much better than the collagen casings.  Plus the natural casings are easier to use.  I rinsed my casings several times before using.  I stored my sausage overnight in a covered sheet pan.  I noticed this morning they a lot more moisture on them.  My question boykjo - should I have stored them in the fridge UNCOVERED?? 


  8. thanks David.
  9. Thanks Mike W.  I used 3 packages of drumsticks, 3 packages of thighs and 2 packages of boneless/skinless breast.  The only thing I will do different in my next batch - I will use boneless thighs.  I did use the drumstick and thigh skin.  I am cooking a sample now l post the recipe after breakfast :eek:)

  10. thanks junkcollector - will post the recipe shortly...

  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I store my sausage overnight with saran covering the meat directly on the meat. No head space.

  12. and the saran wrap will keep the sausage from sweating correct?  Ok thanks for the info...will do that next batch!
  13. Those links look perfect to me.

    I like to use chicken leg quarters with all of the skin and the fat and add a breast or two for each 10 pound bag of quarters. You can substitute chicken for pork in any sausage recipe .
  14. Mike W - my Chicken Sausage was really good this morning. 

    Here's the recipe;

    4 lbs. chicken, mixed ( I used boneless/skinless breasts, drumsticks and bone in thighs - next time I will use boneless thighs)

    1 Gala apple, diced small (you can use whatever apple you like)

    2 teaspoons onion powder

    2 teaspoons kosher salt

    2 teaspoons poultry seasoning

    1 teaspoon ground black pepper

    1 teaspoon Lawry's Seasoning Salt

    1/2 teaspoon ground sage

    1/2 teaspoon rosemary

    Pinch red pepper flakes

    2 teaspoons garlic & herbs seasoning

    1/2 cup Oatmeal

    2 tablespoons parsley, chopped

    2 large eggs, beaten

    1 cup fresh spinach, chopped

    1/2 cup mozzarella cheese

    1/2 cup Asiago cheese

    In a medium bowl, mix up all the ingredients together until well combined.  Store in the fridge until you finish grinding up the chicken.  Cut the drumstick meat and thigh meat off the bone. The next time I will buy boneless thighs. Mix all the chicken together and grind up.  I put half of the spice ingredients thru the grinder with chicken.  The other half I just mixed with ground chicken.  Sorry I couldn't take pictures.........needed both hands to grind up the chicken! Let me know how you like this recipe.

    Be Blessed,

  15. Thanks ssorllih.  they were really good.  I used most of the skin also. 
  16. venture

    venture Smoking Guru OTBS Member

    Nice looking links!

    I don't usually fridge sausage meat, but if I do, I put the plastic wrap right on top of the meat so the circulating air in the fridge doesn't dry the top.

    Bet those are going to be tasty!

    Good luck and good smoking.
  17. Thanks Venture.  boykjo told me the same thing.  The next batch I do I will put plastic wrap right on top of the sausage.  I'm new to making sausage so thanks for your helpful info....Yes they were really moist and tasty. 

  18. I find it very helpful to bone out the chicken leg quarters and freeze the meat solid. The move the meat from the freezer to the fridge  the night before I will grind and in the morning it is still frozen but soft enough to cut into cubes and grind with very good cutting and no fat smearing.
  19. Yes I put my chicken in the freezer for a bit or just long enough for it to firm up.  I agree partially frozen chicken cuts easier.
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Well Sis J, your kickin out a sausage thread a day ! :sausage: My goodness, look at you go ! Looks & sounds like your lovin the stuffer.... Thumbs Up That sure is some tasty lookin sausage you have there..... :yahoo:

    Did ya decide on a grinder yet ?

    Glad your havin fun my smokin friend !


    Bro J

Share This Page