Chicken Sausage

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DougE

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Apr 13, 2010
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Richmond,KY
I guess you could call it a chicken parm sausage with my additions to this base recipe:


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, skin and all for the fat content
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Par frozen and run through an 8mm plate
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Chilled down again and run through a 4.5mm plate
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In goes the spice blend
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Parm
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Mixed up until really tacky
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At this point I put it in the fridge over night to let the flavors meld.

For me, I would have just stuffed these in hog casings as a fresh sausage but made these for the wife and she does not like any casings on sausage.

Cellulose would have been the best choice but I had some 32mm collagen casings that I needed to waste, so that's what I went with.
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Poached them naked in sous vide at 155° until the IT got there (the collagen get kind of mushy and sticky directly in the pot, but it works).
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Customary cut shot
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Peeled, packaged up and ready for the freezer.
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Haven't started making sausage yet but love to eat it ! And I'd stand in line for thise Doug!

Keith
 
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I got these finished up last night and she had already eaten before she got home. I sampled the goods on her behalf, though, and yeah, quite tasty.
I think chicken sausages are either not thought of or underrated.

We love chicken sausage and make a few varieties. Chicken goes on sale and can get cheap real fast. So we use it.
 
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Nice work Doug looks delicious
Thanks, Jake.
Haven't started making sausage yet but love to eat it ! And I'd stand in line for thise Doug!

Keith
Thanks, Keith. If you love eating sausage, there is nothing like making your own.
I think chicken sausages are either not thought of or underrated.

We love chicken sausage and make a few varieties. Chicken goes on sale and can get cheap real fast. So we use it.
I agree. This is only the second time I have made chicken sausage. I did this recipe the first time as well. As good as it is, I will be making more of an attempt to add more chicken sausages to my rotation. I think maybe a lot take a pass on chicken since it does involve a little more prep work with the deboning.
Nicely done. Chicken sausages are underrated....
Thanks, Keith. This one is a delicious one for sure.
 
Looks great Doug, I have done a few of Victors recipes ( Taste of Artisan )
He has some good items. That is where I got my potato sausage recipe from.

I could see a few of those disappearing at meal time .

David
 
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Looks great Doug, I have done a few of Victors recipes ( Taste of Artisan )
He has some good items. That is where I got my potato sausage recipe from.

I could see a few of those disappearing at meal time .

David
Victor (Taste of Artisan) is solid. He has some great recipes including this one.
 
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