Easy Peasy Chicken Sausage on the Weber

[sawhorseray]

Someone requested my chicken Italian sausage for dinner last night so I headed off to Freezermart to do some shopping. I usually do a 3-pack of chicken sausage for my wife and a 3-pack of my Italian hog sausage for myself , there wasn't a pack of hog sausage to be found after a exhaustive search, that'll have to be rectified next week. So I took a couple packs of the chicken Italian and tossed them into a sink full of water, thawed in a half hour.

While that was going on I loaded up the chimney with some new coal, old coals, and some semi burnt chunks of hickory. By the time the sausage was ready so were the coals.

Looks like there was enough wood chunks to get some good smoke going!

I like to do all my sausage over hot coals right about 3&1/2 minutes a side, pull them and get to eating.

I plated a couple sausages up with some tater salad, and applesauce, the pic didn't turn out for some reason. I'd just about forgotten how delicious this sausage is, I make it with wine, dried maters, and black olives, the recipe will be on the bottom. Y'all have a great holiday weekend, smoke up something yummy, and stay safe. Thanks for lookin' in. RAY

Chicken Italian Sausage with Dried Tomato, Black Olives, & Chardonnay (heavy pics)

This is one of my signature sausage making efforts and my wife's favorite, it's a lot of work. I started out having to core and slice 18 large tomato's for the dehydrator, took two loads of 14 hours each. Off to Sam's Club to score 33 pounds of chicken thighs, deboned the meat and skin will...

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[smokin peachey]

Looks good!

 

[JLeonard]

Man that looks good!
Jim

 

[BrianGSDTexoma]

Wow that looks good. I just have not been able to get myself to jump into sausage making other than bulk breakfast. Looks like a lot of work.

 

[chopsaw]

Nice meal . Chicken thighs makes the best Italian sausage . Something about the texture maybe ?
You did good on the cook too . Nice work all around .

 

[gmc2003]

Thats a fine looking plate of chicken links right there. Well done.

Point for sure
Chris

 

[TNJAKE]

Looks good ray. Wish I had a team of wood chucks to help me like you do!

 

[chopsaw]

Wish I had a team of wood chucks to help me like you do!

You just made my crabby backside LOL !!

 

[Sowsage]

Man RAY! I really need to make some of those sausages! Yours look fantastic. Nice job!

 

[SmokinVOLfan]

Wow Ray nice sear on those puppies! Bet it was delicious! Nice job man.

 

[JCAP]

Love nicely grilled sausage- looks so good.

 

[Brokenhandle]

Great looking sausages Ray, done to perfection!

Ryan

 

[sawhorseray]

Looks good!

Thanks Peach, that means a lot to me coming from you! RAY

Man that looks good! Jim

Thanks Jim, I appreciate it! RAY

Wow that looks good. I just have not been able to get myself to jump into sausage making other than bulk breakfast. Looks like a lot of work.

Thanks Brian, bulk breakfast is a good start, patty's cook up evenly, I'll be making some maple breakfast sausage as long as I've got the grinder set up. Stuffing sausage is some work, but very satisfying and productive. You take 99¢ a pound porkbutt and transform it into something that's worth a easy five times as much. There's no limit on the amount of different flavors you can come up with, even a few you can call your own, which I've done. RAY

Nice meal . Chicken thighs makes the best Italian sausage . Something about the texture maybe ?
You did good on the cook too . Nice work all around .

Thanks Rich! I never tried making chicken brats or hot links but you're right, chicken thighs do make some darned fine Italian. Just deboning the thighs and using the skin for fat seems to give the right ratio every time also, makes things easy. Thanks for the Like Rich, I do appreciate it.

Thats a fine looking plate of chicken links right there. Well done. Point for sure Chris

Thank Chris, who knows, they might even be kind of like a health food too! Thanks for the Like Chris, I do appreciate it. RAY

Looks good ray. Wish I had a team of wood chucks to help me like you do!

Thanks Jake, I trapped them and trained 'em with toothpick treats! RAY

Man RAY! I really need to make some of those sausages! Yours look fantastic. Nice job!

Thanks Travis, get on it, you got first class help at home!

Wow Ray nice sear on those puppies! Bet it was delicious! Nice job man.

Thanks John! It's always good to have a few things that can go from frozen to a dinner plate in about a half hour. Thanks for the Like, much appreciated. RAY

Love nicely grilled sausage- looks so good.

Thanks JCAP, and thank you for the Like, I do appreciate it! RAY

Great looking sausages Ray, done to perfection! Ryan

Thanks Ryan! Doesn't matter whether it's hog or chicken sausage, I cooked 'em both the same everytime, always cooked thru and never dried out. Thank you for the Like Ryan, I do appreciate it. RAY

 

[chopsaw]

never tried making chicken brats or hot links

Me either . Only Italian . I'm out of everything here . Having store bought brats tonight . I haven't bought sausage in a long time .

 

[sawhorseray]

Me either . Only Italian . I'm out of everything here . Having store bought brats tonight . I haven't bought sausage in a long time .

Well Rich I'd imagine it's about time to fill the little spray bottle with rubbing alcohol, put on the bank robbers mask, get in the truck and head out to the grocery store! I actually just bought a one pound roll of Jimmy Dean's regular sausage to make for breakfast until I get around to making ten pounds of maple breakfast patties next week. Thinking of grabbing some cheap bacon too for burgers, I cut my maple bacon kind of thick for burgers. Of course I reckon you could just place an order with your son and have your groceries delivered. RAY

 

[tx smoker]

Wow Ray!! From one sausage lover to another, that looks fantastic. The sear and color is perfect and I'm betting as fast as they cooked you didn't have the skins blowing up. That's perfection in a casing right there buddy!!

Robert

 

[sawhorseray]

Wow Ray!! From one sausage lover to another, that looks fantastic. The sear and color is perfect and I'm betting as fast as they cooked you didn't have the skins blowing up. That's perfection in a casing right there buddy!! Robert

Thank you Robert! Of course I've blown out quite a few casings while stuffing over the years, but never on the grill that I can recall. Is that something that's common, like a hot dog blowing up in a microwave oven? Steaks, sausage, and burgers are the only things I time on the grill, hate to overcook. Thank you for the Like my friend, it is much appreciated. RAY