Chicken Sausage...My Turn

[Gonna Smoke]

Back in February, Doug DougE posted this thread with his take on a chicken sausage recipe he found online. The link to the original recipe is in his thread...

Chicken Sausage

I guess you could call it a chicken parm sausage with my additions to this base recipe: https://tasteofartisan.com/homemade-chicken-sausage/ To this recipe, I add 170g shredded parmesan cheese and 40 or so grams of finely chopped sun dried tomato. 5 lb. of deboned, skin on chicken thighs...

www.smokingmeatforums.com

But for those who don't like clicking on links, here it is converted to metric, copied and pasted with what I used in parenthesis...

• 2270 g chicken meat with skins Meat from whole chickens, deboned, with skins or boneless skin-on chicken thighs/legs. (I had 2305g)
• 30 g kosher salt heaping
• 6 g sugar heaping
• 60 g powdered buttermilk or fermento (I used the buttermilk powder)
• 5 g black pepper
• 2 g nutmeg
• 6 g granulated onion
• 6 g granulated garlic
• 17 g fresh finely chopped sage or 1.5 Tbsp rubbed sage (I used fresh sage)
• 17 g fresh finely chopped parsley
• 50 g fresh finely chopped or thinly sliced green onion
• 120 ml chicken broth cold
• 3 g cayenne pepper optional; add more to taste if desired (I didn't add this)

The thread was brought back to life a couple of weeks ago and it got me to thinking (yes I know, that's a dangerous thing) that I might want to try it. For my first attempt, I was doing it straight up just like the recipe he used as his base and with chicken thighs on sale for 99¢/lb. this week, no time like the present so here we go...

The recipe calls for 5 lbs. of chicken with the bones removed and the skin left on. It took 10 thighs to get the 5 lbs., actually 2305g. Cut into strips and into the freezer...

Ground through the 6mm plate and then all the spices and stuff added and mixed. Because I was thinking about smoking these, I added cure #1, too...

Stuffed into 28-32mm casings...

Then I did the test fry. This recipe got my attention because the author mentioned the twang it had. Buttermilk powder was mentioned as a substitute for the fermento which is what I did, but there was no twang. While the sausage was OK, it was just OK.

My plan was maybe smoke half of it and leave the other half fresh, but after the test fry, I decided to smoke it all. The sausage went into the fridge uncovered for a day, but that turned into 4 days due to Mother Nature. Finally I got to smoke it. Took about 5 hours to get the I.T. up to 155℉ using hickory. Then into a water bath at 175℉-180℉ to get them done. Into an ice bath at 175℉ I.T. and then hanging out...

But I had to try a piece to see what it tasted like...

I don't know if it was the 4 days in the fridge, the hickory smoke, or a combination of the 2, but WOW, what a difference from the fresh. Still no twang, but the flavor difference was amazing and now this may well stay on the list. Going to try a couple of tweaks next time though, like adding the parm that Doug added and maybe omitting the sage, I couldn't taste it. Other suggestions would be adding a white wine like Riesling and some lemon zest (thanks Eric SmokinEdge for tolerating me and my questions ) Also maybe grind a second time through a smaller plate, but not sure what that would add other than a texture change, but I like the courser texture of a single grind.

Ended up with these...

 

[SmokinEdge]

They look good, and nice work on those. Great color from the smoke too. You bug me anytime Charles I’m always full of free opinions, lol.

 

[gmc2003]

You did some good work Charles. They look and sound fantastic - Twang or not.

Point for sure
Chris

 

[jcam222]

Looks amazing Charles!

 

[Fueling Around]

Looking good
I need to delve into chicken sausage

 

[BrianGSDTexoma]

They look good. The last sausage I made was planning on leaving them fresh. I was not really happy with so decided to smoke. After that they tasted great! Go figure.

 

[Gonna Smoke]

You did some good work Charles. They look and sound fantastic - Twang or not.

Point for sure
Chris

Thanks Chris. I had to make a course change at the last minute, but it worked out...

Looks amazing Charles!

Thank you Jeff!!

Looking good
I need to delve into chicken sausage

Jump on in John...

They look good. The last sausage I made was planning on leaving them fresh. I was not really happy with so decided to smoke. After that they tasted great! Go figure.

Thanks Brian. That's exactly why I had to change plans and I'm glad I did...

 

[DougE]

They look great, Charles! Nicely done!

Going to try a couple of tweaks next time though, like adding the parm that Doug added

Me and Eric kicked the original recipe around awhile when I first decided I was going to make it, and it was decided that the addition of parm and sun-dried tomatoes would bring this sausage up a notch. It did.

I've made it as fresh several times (I do poach it in SV after stuffing and resting overnight), and there isn't much of anything I'd change.

 

[Brokenhandle]

Looks really good Charles! Bet you're really glad you got into sausage making. Maybe after harvest I can try to find time to give it a try.

Ryan

 

[crazymoon]

GS, Thanks for posting this recipe w/your tweaks and ideas. This one is on my list as a keeper.

 

[Gonna Smoke]

They look great, Charles! Nicely done!

Me and Eric kicked the original recipe around awhile when I first decided I was going to make it, and it was decided that the addition of parm and sun-dried tomatoes would bring this sausage up a notch. It did.

I've made it as fresh several times (I do poach it in SV after stuffing and resting overnight), and there isn't much of anything I'd change.

We spoke about it, too and about some of the things you two had discussed. I really wanted a good sausage and a baseline for future tweaks to amp it up. I've taken the first step and have direction for the next ones. Thanks a bunch, Doug...

 

[Gonna Smoke]

Looks really good Charles! Bet you're really glad you got into sausage making. Maybe after harvest I can try to find time to give it a try.

Ryan

I am glad I took the leap into sausage and bacon. Both have become somewhat of an obsession now and it's all because of the great advice I've received here from folks like Doug DougE , John Fueling Around , and Eric SmokinEdge among others. Enablers one and all, I tell you...enablers... BUT, I'm NOT buying a bowl chopper...yet...

 

[Gonna Smoke]

GS, Thanks for posting this recipe w/your tweaks and ideas. This one is on my list as a keeper.

Give it a try CM. Before I smoked it, I was thinking this wasn't going on the list to be done again, but my thoughts have changed and with some tweaks, even the fresh might suit me just fine...

 

[tallbm]

Back in February, Doug DougE posted this thread with his take on a chicken sausage recipe he found online. The link to the original recipe is in his thread...

Chicken Sausage

I guess you could call it a chicken parm sausage with my additions to this base recipe: https://tasteofartisan.com/homemade-chicken-sausage/ To this recipe, I add 170g shredded parmesan cheese and 40 or so grams of finely chopped sun dried tomato. 5 lb. of deboned, skin on chicken thighs...

www.smokingmeatforums.com

But for those who don't like clicking on links, here it is converted to metric, copied and pasted with what I used in parenthesis...

• 2270 g chicken meat with skins Meat from whole chickens, deboned, with skins or boneless skin-on chicken thighs/legs. (I had 2305g)
• 30 g kosher salt heaping
• 6 g sugar heaping
• 60 g powdered buttermilk or fermento (I used the buttermilk powder)
• 5 g black pepper
• 2 g nutmeg
• 6 g granulated onion
• 6 g granulated garlic
• 17 g fresh finely chopped sage or 1.5 Tbsp rubbed sage (I used fresh sage)
• 17 g fresh finely chopped parsley
• 50 g fresh finely chopped or thinly sliced green onion
• 120 ml chicken broth cold
• 3 g cayenne pepper optional; add more to taste if desired (I didn't add this)

The thread was brought back to life a couple of weeks ago and it got me to thinking (yes I know, that's a dangerous thing) that I might want to try it. For my first attempt, I was doing it straight up just like the recipe he used as his base and with chicken thighs on sale for 99¢/lb. this week, no time like the present so here we go...

The recipe calls for 5 lbs. of chicken with the bones removed and the skin left on. It took 10 thighs to get the 5 lbs., actually 2305g. Cut into strips and into the freezer...
View attachment 704379

Ground through the 6mm plate and then all the spices and stuff added and mixed. Because I was thinking about smoking these, I added cure #1, too...
View attachment 704380
View attachment 704381

Stuffed into 28-32mm casings...
View attachment 704382

Then I did the test fry. This recipe got my attention because the author mentioned the twang it had. Buttermilk powder was mentioned as a substitute for the fermento which is what I did, but there was no twang. While the sausage was OK, it was just OK.

My plan was maybe smoke half of it and leave the other half fresh, but after the test fry, I decided to smoke it all. The sausage went into the fridge uncovered for a day, but that turned into 4 days due to Mother Nature. Finally I got to smoke it. Took about 5 hours to get the I.T. up to 155℉ using hickory. Then into a water bath at 175℉-180℉ to get them done. Into an ice bath at 175℉ I.T. and then hanging out...
View attachment 704384

But I had to try a piece to see what it tasted like...
View attachment 704385

I don't know if it was the 4 days in the fridge, the hickory smoke, or a combination of the 2, but WOW, what a difference from the fresh. Still no twang, but the flavor difference was amazing and now this may well stay on the list. Going to try a couple of tweaks next time though, like adding the parm that Doug added and maybe omitting the sage, I couldn't taste it. Other suggestions would be adding a white wine like Riesling and some lemon zest (thanks Eric SmokinEdge for tolerating me and my questions ) Also maybe grind a second time through a smaller plate, but not sure what that would add other than a texture change, but I like the courser texture of a single grind.

Ended up with these...
View attachment 704386

That looks awesome!
Welcome to the sausage making club.

I've always found it worthwhile to nail down a base recipe and then expand on it to make another type of sausage. Like if you get the base one nailed with 1-2 high confidence tweaks then you have a true base you can always turn to. From there you can go wild with any combo of additional things like cheeses, wines, etc. and know your base is always going to be good.

I find it takes me about 3 tries total to dial in a good base. This is even true with store bought sausage seasonings and general online blog recipes because their measurements and flavors always seem to be off and must be adjusted to dial it in (if that's even possible, some recipes are so off they can't be saved lol).

This makes me want to pick up on chicken sausage again. My only attempt had massive issues that are easily avoidable for me now. I look forward to what you tackle next :D

 

[Gonna Smoke]

That looks awesome!
Welcome to the sausage making club.

I've always found it worthwhile to nail down a base recipe and then expand on it to make another type of sausage. Like if you get the base one nailed with 1-2 high confidence tweaks then you have a true base you can always turn to. From there you can go wild with any combo of additional things like cheeses, wines, etc. and know your base is always going to be good.

I find it takes me about 3 tries total to dial in a good base. This is even true with store bought sausage seasonings and general online blog recipes because their measurements and flavors always seem to be off and must be adjusted to dial it in (if that's even possible, some recipes are so off they can't be saved lol).

This makes me want to pick up on chicken sausage again. My only attempt had massive issues that are easily avoidable for me now. I look forward to what you tackle next :D

Thanks Carlo, I appreciate the comments. I got into sausage/bacon making around the first of this year so I'm still very new at it and ignorant, but I am willing to listen and learn. I don't post most of my sausage making, but I have made a lot. I've got a few favorites right now and am looking to add to that list. This one was new and I had some opinions/ideas that I thought might help others so I posted this...

 

[DougE]

BUT, I'm NOT buying a bowl chopper...yet...

Yet, being the operative word ..................

 

[Gonna Smoke]

Yet, being the operative word ..................

It's definitely not a need, but at some point may become a want just because...

 

[kelbro]

Sounds like my chicken sausage attempt. Pretty good but no twang. Haven't been motivated enough to get back and tweak the mix but I have been thinking about it.

 

[Gonna Smoke]

Sounds like my chicken sausage attempt. Pretty good but no twang. Haven't been motivated enough to get back and tweak the mix but I have been thinking about it.

Seems like the twang may be better with the fermento, never used it so not sure. But the wine and lemon zest interest me. Next time, do like I did and add cure #1. If the taste of it fresh doesn't suit you, smoke it and you may get pleasantly surprised as I was...

 

[DougE]

You could also add a culture to the mince and actually do a fermented version ..........