Chicken sausage weekend

[streetguy]

I made three 5 lb batches of chicken sausage this weekend. Just plan chicken sausage, spinach feta cheese and sun dried tomatoes, and buffalo blue cheese. Turned out great. Had a friend stop by to help I am not sure I might have turned her into a sausage head.

I used my newly acquired Enterprise stuffer. It works pretty good. Had an issue with more squeezing out the top than I want. I seen some post on here about using a wiping plate from ebay or using a bag inside. Anyone have any input on what they like best. The bag would be good for clean up especially when making cured sausage.

 

[streetguy]

 

[gmc2003]

Looks really good to me. Nicely done.

Point for sure.
Chris

 

[crazymoon]

SG, Good looking sausage ! I'm not familiar with your stuffer and whether the piston has an o-ring, if so try changing it. Less liquid in the mix could prevent meat from passing by?

 

[chopsaw]

Yeah sausage looks good . I thought there was a thread on here about someone made their own wiping plate for one of these . Looked , but didn't find it .

 

[tropics]

Nice job on the sausage I make a lot of Italian Sausage with Chicken,I am getting a new 5# LEM Mighty Bite
Richie

 

[worktogthr]

All looks great! What recipe did you use for the buffalo chicken?

 

[disco]

Super sausage, Sir! Big Like!

 

[streetguy]

I found a thread on here about the wiping plate and using a bag. I think Iam going to have the Math teacher at the School I work at try and make a wiping plat with the 3D printer. I think part of the problem is the cylinder is not 100% round. Casting in those day weren't as good as today.

Buffalo Chicken


3 lbs skinless chicken breast

2 lbs skinless boneless thighs

¼ bacon ends

1 ½ TB brown sugar

1 TB marjoram

1 cup hot sauce

4-6 Cloves roasted garlic

1 TB tomato paste

1 TB paprika

¾ TB salt

¼ balsamic vinegar

½ cup NFDM

½ cup melted butter

*1 cup blue cheese


*Add after grinding


Grind thru ¼” plate mix in the blue cheese. Stuff into 28-32 mm casing. Use buffalo sauce or your favorite hot sauce.

 

[indaswamp]

Is that 1/4 cup balsamic vinegar?

 

[streetguy]

I just copied and pasted the recipe from my file. I didn't have any vinegar this time and dont remember the if the last time I made them using the vinegar. They taste great without it so I think Iam going to take it out of the recipe. I sure there was a reason I put it in the first time not sure though.

 

[indaswamp]

I was just wondering if the measurement was in cups since it was missing from the recipe....

 

[davidhef88]

Man that looks great, now I have to go buy a stuffer. Merry Christmas to me.

 

[streetguy]

I was just wondering if the measurement was in cups since it was missing from the recipe....

Yes it is a 1/4 cup

 

[murraysmokin]

Curious about your sundried tomato recipe...I have one I'll share to compare mine is sundried tomato fresh basil fresh garlic parmesan all soaked in olive oil ground with the chicken & high temp mozzarella cheese.