Chicken Sausage

[gmc2003]

Looks and sounds good Doug.

Point for sure
Chris

 

[Fueling Around]

Almost missed this one.
Great looking sausage Doug.
I agree poultry sausage is very underrated.
MY son doesn't like casing so I'll be trying some recipes in cellulose this summer

 

[zwiller]

Looks fantastic! Have not run full chicken yet but use often in a mix and think chicken thigh + skin is a PERFECT sub for veal. I get better each run but if you are intimidated with deboning it's not bad at all. Check out a few YT vids for guidance and just jump in and go for it. The bones are GREAT for stock too.

 

[DougE]

DE, Nice job on the chicken sausage, I agree with IDS about chicken being underrated in sausage making.

Thankls, CM. I'm definitely going to do this and maybe some other chicken sausages more often.

Looks and sounds good Doug.

Point for sure
Chris

Thanks, Chris. They are really good if I do say so myself lol.

Almost missed this one.
Great looking sausage Doug.
I agree poultry sausage is very underrated.
MY son doesn't like casing so I'll be trying some recipes in cellulose this summer

Thanks, John. 30~31mm cellulose casings would have been a better choice for making a skinless sausage but I had the 32mm collagen laying around needing to be used up. I don't care for collagen casings. They may be fine for snack sticks, but that's about it.

Looks fantastic! Have not run full chicken yet but use often in a mix and think chicken thigh + skin is a PERFECT sub for veal. I get better each run but if you are intimidated with deboning it's not bad at all. Check out a few YT vids for guidance and just jump in and go for it. The bones are GREAT for stock too.

Thanks, zwiller. Deboning thighs isn't overly complicated, but it does take a little more futzing around than whacking up a pork shoulder to grind.

 

[TeeZee]

Just wanted to note here under your fine post that I added 1/2 cup active cultured buttermilk (instead of culture and chicken broth) to Victor's recipe and did get a nice tang in the sausage after it sat three days in the fridge. (The garlic and onion flavors were more nuanced as well, so I won't be altering those proportions.) Thanks.

 

[bobrap]

DougE What kind of mixing container are you using?

 

[DougE]

DougE What kind of mixing container are you using?

Just a clear storage container ....... I don't recall how many quarts it is, but plenty of room to hand mix 5lb batches and will still fit in the narrow freezer compartment of my side by side meat fridge/freezer for chilling down.

 

[bobrap]

Thanks

 

[chef k-dude]

Really interesting...skin and all. Can you tell the skin is in there other than the fat content it brings?

I'll bet the parm and sun dried tomatoes are a great add.

I want to do some Asain chicken meatballs this fall/winter for noodle bowls. I'll have to try the "skin and all" method.

 

[DougE]

Just a clear storage container ....... I don't recall how many quarts it is, but plenty of room to hand mix 5lb batches and will still fit in the narrow freezer compartment of my side by side meat fridge/freezer for chilling down.

It's a 13 quart storage container.

 

[bobrap]

It's a 13 quart storage container.

View attachment 703621

Was just wondering if it's the same kind I saw at Lowes. I need a new mixing container.

 

[DougE]

Was just wondering if it's the same kind I saw at Lowes. I need a new mixing container.

The label I posted from mine was "Project Source" brand, so I probably got it from Lowe's

 

[Rafter H BBQ]

Late to the party Doug… but that sure looks darned good!

 

[DougE]

Late to the party Doug… but that sure looks darned good!

Thanks, and it is a really good chicken sausage. I make mostly pork sausages, but this is my go to if doing chicken.

 

[DougE]

The wife is, like, I thought you made me some chicken sausages.

Well, I did, and I keep making them and bringing them into the house fridge and they sit there uneaten, so somebody has to dispose of them before they go bad, lol.

 

[Rafter H BBQ]

Thanks, and it is a really good chicken sausage. I make mostly pork sausages, but this is my go to if doing chicken.

I will have to try this recipe, thanks for sharing it!

 

[DougE]

I will have to try this recipe, thanks for sharing it!

Not entirely mine, I added a couple things into the recipe Victor has at Taste of Artisan.

 

[bobrap]

The label I posted from mine was "Project Source" brand, so I probably got it from Lowe's

Thanks again. Never thought I'd like chicken sausage. Made these and am impressed! Good stuff!

 

[DougE]

Thanks again. Never thought I'd like chicken sausage. Made these and am impressed! Good stuff!

I'm more of a pork sausage fan, but this chicken sausage is delicious, and a nice change from what I usually make.

 

[zwiller]

Really interesting...skin and all. Can you tell the skin is in there other than the fat content it brings?

Nope. Was convinced grinding would be messy and results nasty but nope. DO IT.

I want to do some Asain chicken meatballs this fall/winter for noodle bowls. I'll have to try the "skin and all" method.

Developing the same but pork. Chicken would work good for sure maybe a mix the best but for me been making it a habit to take the last of the pork butt I use for sausage for it. VERY interesting to me what is not working and what is.