Chicken sausage

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kit s

Smoking Fanatic
Original poster
Sep 2, 2017
736
408
Messed up state of California
Seen post on chicken sausage, well I was wonder what is used to replace fat, so the sausage doesn't turnout like saw dust. There used to be one I used a long time ago that was made out of oat. Manufacture was Quaker but they stopped producing it. I stopped making the chicken because of that. I did try the xuam gum one but didn't like the after taste it left.
Got to have something to keep them moist and juicy.
kit
 
I make a Santa Fe chicken sausage and use skinless thighs but don't remove the edge fat or the kernel of fat. I also add pork butt.... so it's not a totally chicken sausage. For moistness it calls for chopped garlic and peppers and some herbs are fresh not dried. There is also some tequila.
 
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I use chicken thighs and grind the skin .
I've also used boneless skinless breast and olive oil .
+1 thighs and skin here too. Be curious the taste difference between those 2 especially for an italian and think the breast/olive oil could be the winner. I was total noob to breaking thighs down but now after about 4-5 runs I'm much better.
 
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breast/olive oil
That was the very first time I did chicken sausage . Not sure if I saw it on here or somewhere else . It came out good , but I don't remember what I did . I'll have to look through my stuff .
 
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I use a mixture of thigh and breast or just thighs, skin on. I also use non fat dry milk to help with moisture retention. It’s important when mixing to get good protein extraction, this binds the meat mixture together, without this step the sausage will be crumbled. Finally don’t over cook the sausage. One of the best ways I’ve found to cook chicken sausage is SV. This way you can pasteurize them at 150* and not over cook. Chicken fat melts at a lower temp than any other fat.
 
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Thanks for the input. Never considered the chicken fat. Used chicken for a few of my friends that have high cholesterol. Smoking mention dried milk...would guess as binding agent more than moisture retention. Never thought about the olive oil....that may do it.
Again thanks.
 
Thanks for the input. Never considered the chicken fat. Used chicken for a few of my friends that have high cholesterol. Smoking mention dried milk...would guess as binding agent more than moisture retention. Never thought about the olive oil....that may do it.
Again thanks.
The NFDM is considered a Caseinate (Type of milk protein) It acts as a binder, but also binds up water. If some moisture is added in the mix, the powder milk will hold it in the sausage as well as help the mince hold together. This can be very important in poultry sausage but also when using very lean cuts of pork or beef.
 
I use a mixture of thigh and breast or just thighs, skin on. I also use non fat dry milk to help with moisture retention. It’s important when mixing to get good protein extraction, this binds the meat mixture together, without this step the sausage will be crumbled. Finally don’t over cook the sausage. One of the best ways I’ve found to cook chicken sausage is SV. This way you can pasteurize them at 150* and not over cook. Chicken fat melts at a lower temp than any other fat.
Main reason I got a SV. Sausage machine. Love it. Slowly creeping up to higher temps. How long you like at 150F? These are 2hrs at 140F. 1% NFDM in there too.

sawhorseray sawhorseray Man, those look good! I might sit down and convert that thing to my tiny 1Kg batch size. Ever since I saw the other chicken thread with fresh basil got me thinking of using pesto as a basis for a formula. Pesto chicken sausage grilled over a bed of light garlicky pasta. WOW.

20211024_155528_resized.jpg
 
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Main reason I got a SV. Sausage machine. Love it. Slowly creeping up to higher temps. How long you like at 150F? These are 2hrs at 140F. 1% NFDM in there too.
As you know, SV cooking is all about thickness. Most all my sausage are hog casing about 32mm so with that 150* for about 90min works well. Nothing wrong with what you are doing. I just like the texture better at 150*.
I don’t care for NFDM in most other sausage, but in poultry sausage it works very well. My beef and pork get phosphate.
 
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As you know, SV cooking is all about thickness. Most all my sausage are hog casing about 32mm so with that 150* for about 90min works well. Nothing wrong with what you are doing. I just like the texture better at 150*.
I don’t care for NFDM in most other sausage, but in poultry sausage it works very well. My beef and pork get phosphate.
Yep, I suspected it was a texture thing. I'll have to try 150F. WRT to using phosphate in beef and pork, is that for appearance? I just used some active buttermilk to ferment some beef SS and it's a bit lighter than I like.
 
Used chicken for a few of my friends that have high cholesterol.
Cholesterol content of ground poultry can be the same or even higher than lean ground beef . The fat percentage is lower , but in some cases poultry is higher in cholesterol .
 
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