Chicken Sausage problems

Discussion in 'Sausage' started by redwood carlos, Sep 24, 2013.

  1. Hi all, I made up some chicken sausages, and had terrible problems with the moisture content bursting the casings.

    Has anyone had luck making chicken sausages? If so how?

    Any ideas on how to reduce the moisture either before or after grinding? Maybe cooking, or par cooking before grind?

    Any help is appreciated.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cougar78 has made many variations of chicken sausage....   One uses rice as a filling/binder...  It's good.... don't know if it is below....  I did a search for "chicken sausage" using the search bar at the top of the page....  check these recipes, and others, to see where your recipe differs...  without knowing what your recipe entails, it's almost impossible to diagnose your problem.......       Dave
  3. Thanks Dave, I sometimes forget the search bar. [​IMG]
  4. I used bread crumbs to try and dry it out. That might have been a factor. Probably the added moisture of the hot sauce though.

    Have you seen any Chicken sausage threads where the sausages are not poached?

    I was able to poach mine as well.

    Recipe was something like this:

    1.5 cups cup Frank’s RedHot Sauce

    5 pound ground chicken Thigh

    4 eggs

    5 stalks celery

    4 cups bread crumbs

    1/2 cup Blue cheese crumbles
  5. Last edited: Sep 24, 2013
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Now we all know...... good searching.....    Dave
  7. Last edited: Oct 17, 2013
  8. They tasted good, mouth feel was not good. They were very "mushy".

    Two things I would change (other than removing bread crumbs). Go with the largest grind possible, and use a binder.

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