Chicken Sausage Italian

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tropics

Epic Pitmaster
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Jun 25, 2014
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Attleboro,Ma
Picked up 9+ pounds Chicken Thighs



These are monster size Thighs


12 of them I only used 10


De-Boned 



Made a nice pot of stock.


Ground with the fine plate


Wound up with 5 lbs 2 5/8 oz

Had a lot to do so I covered it in the fridge til the next day


Fried a few pieces to taste,salt was perfect


Used 1 Sheep Casing to make a ring for the grill.

Found a nice way to get them on the tube,using a big pot of water.

Once you get them started, submerge the back of the tube getting enough water

in the front it keeps from twisting and blowing out.


Next pic was only a few secs later,you can see how the air and water released 


Stuffed the Sheep Casing first


Made my ring for the grill


Now we get the hog casings filled and I make my first attempt at Links


Links


Wife was taking pics for me.


5 pounds done 


Thanks for looking
 
Guess Chicken Sausage isn't on any one else's idea of sausage. Thanks for dropping a line,I smoked a small piece of the 1 in sheep casing. Came out nice  
 
First time using the Sheep Casing I had a blow out maybe 12" in at the start. Tied that off so I could grill or smoke it,the meat has cure #1 in it,my grill was hot from doing burgers, so it was more of a hot smoke taste test. Yes it is good wife loves it,she didn't object to buying the new grinder.


hot smoke did dry these a little more then I like.


Thanks for looking

 
 
Richie, I just saw this post and those sausages look excellent !!!!!
points.gif
 
Looks good, I've been using chicken more and more for sausage, I might have to try Italian like you.!
 
Tropics, nice looking sausage. What seasonings did you use for the sausage (fennel, black pepper, ect.)? When you loaded the sheep casings why did you load the stuffer horn in a pot of water instead of just loading them on the stuffer? I have only used hog and collegen casings so I'm not familiar with sheep casings. I just ordered some so any tips would be appreciated.
 
That looks good, Hadn't thought about trying Chicken ?     Nice Job    
points1.png


Gary
 
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Reactions: chancer
Picked up 9+ pounds Chicken Thighs



These are monster size Thighs

12 of them I only used 10

De-Boned 


Made a nice pot of stock.

Ground with the fine plate

Wound up with 5 lbs 2 5/8 oz
Had a lot to do so I covered it in the fridge til the next day

Fried a few pieces to taste,salt was perfect

Used 1 Sheep Casing to make a ring for the grill.
Found a nice way to get them on the tube,using a big pot of water.
Once you get them started, submerge the back of the tube getting enough water
in the front it keeps from twisting and blowing out.

Next pic was only a few secs later,you can see how the air and water released 

Stuffed the Sheep Casing first

Made my ring for the grill

Now we get the hog casings filled and I make my first attempt at Links

Links

Wife was taking pics for me.

5 pounds done 

Thanks for looking

They look great! Do you have the recipe? I have tried a few Italian sausage recipes I found online and In books but haven't been thrilled with them. I like to use chicken as well for health reasons. Did you grind the skins in as well, or just the meat?
 
Tropics, nice looking sausage. What seasonings did you use for the sausage (fennel, black pepper, ect.)? When you loaded the sheep casings why did you load the stuffer horn in a pot of water instead of just loading them on the stuffer? I have only used hog and collegen casings so I'm not familiar with sheep casings. I just ordered some so any tips would be appreciated.
Johnny I always load casing with running water,less tears.The Sheep casing was a little tight,and when I lifted the front of the tube I seen it open so it slid on real easy.
 
 
Richie, I just saw this post and those sausages look excellent !!!!!
points.gif
CM Thanks for the point,this will probably having making different kinds of Chicken Sausage.Thanks for the kind words also.
 
 
That looks good, Hadn't thought about trying Chicken ?     Nice Job    
points1.png


Gary
Gary Thanks for the point I am surprised you haven't tried Chicken yet,with all the recipes you have,thanks for the nice words.

Richie
 
Hey Richie, I am putting it on my list,  As much Chicken as we eat, I don't know either ???

Gary
 
They look great! Do you have the recipe? I have tried a few Italian sausage recipes I found online and In books but haven't been thrilled with them. I like to use chicken as well for health reasons. Did you grind the skins in as well, or just the meat?
worktogthr Yes the skins were ground with the meat,I did not use all the skin.Here is my regular Italian Sausage recipe.Yesterday I was out of a lot of my spices so I substituted with Tones Italian Season.

Ingredients for 5 LBS.

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 (NFDM can be used)
1 1/2 Tbs. Dextrose (sugar)
1 level tsp cure #1


You can substitute Tones Italian Season for all

the other seasonings other then the Fennel,I used

4Tbs

Hope you enjoy this.

Richie
 
Last edited:
worktogthr Yes the skins were ground with the meat,I did not use all the skin.Here is my regular Italian Sausage recipe.Yesterday I was out of a lot of my spices so I substituted with Tones Italian Season.

  Ingredients for 5 LBS.                             
                                                     
  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 

 
  You can substitute Tones Italian Season for all  
the other seasonings other then the Fennel,I used  
4Tbs 

Hope you enjoy this.
Richie

Thanks so much for the recipe. I have tons of chicken thighs in my freezer that would be perfect for this recipe. I don't have soy protein or dextrose. Can nonfat dry milk powder be used as a substitute? Don't have dextrose either. Can that be omitted? Relatively new to sausage making so I am not too familiar with the specialized ingredients and their functions.
 
That all looks awesome Richie, very nice thread ! Thumbs Up Thanks for sharing your recipe as well. I think you'll really enjoy that new grinder when ya get it !
 
Thanks so much for the recipe. I have tons of chicken thighs in my freezer that would be perfect for this recipe. I don't have soy protein or dextrose. Can nonfat dry milk powder be used as a substitute? Don't have dextrose either. Can that be omitted? Relatively new to sausage making so I am not too familiar with the specialized ingredients and their functions.
Yes you can use that as a binder normally that is mine. I have a very good friend can not have dairy, so I am trying to make something for him.

Dextrose can be omitted or replace with a little sugar.

Richie
 
That all looks awesome Richie, very nice thread !
icon14.gif
Thanks for sharing your recipe as well. I think you'll really enjoy that new grinder when ya get it !
Justin Thanks for the point I appreciate it,that recipe is great with pork ( I even used pork loin) That grinder will be getting some use.

Richie
 
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