I’d like to make a hot chicken sausage that (generally)follows the flavor of Buffalo wings. Here’s my first run recipe:
1159 grams thigh meat/skin
680 grams breast meat
19.5 grams salt
3.5 grams black pepper
8 grams of red pepper flakes
3 grams ground cayenne
6 grams smoked paprika
4 grams garlic powder
2 grams celery seed
114 grams powdered buttermilk
5 grams butter flavoring
3 grams liquid smoke
1/2 cup Franks Hot Sauce
Pros: The flavor was almost dead on what I was hoping for. The heat level was good for most folks - spicy, but not super hot.
Cons: They were a little too “Frank’s”. The texture was grainy.
Here’s my biggest question. I don’t know if they were grainy because I underdeveloped them by not mixing enough or because the vinegar in the Frank’s denatured the meat. I’m somewhat new at this so it could have been undermixed, but I’m highly suspicious of the hot sauce being the culprit too.
What do you think? I am hoping to make another test batch soon. Would you make it the same and mix more to ensure full development or would you assume it’s the hot sauce that made it grainy and leave that out(or significantly reduce). I’ll reduce a little anyway because of the con noted above. I have wondered about using dry white wine instead.
I appreciate any input.
Jbo
1159 grams thigh meat/skin
680 grams breast meat
19.5 grams salt
3.5 grams black pepper
8 grams of red pepper flakes
3 grams ground cayenne
6 grams smoked paprika
4 grams garlic powder
2 grams celery seed
114 grams powdered buttermilk
5 grams butter flavoring
3 grams liquid smoke
1/2 cup Franks Hot Sauce
Pros: The flavor was almost dead on what I was hoping for. The heat level was good for most folks - spicy, but not super hot.
Cons: They were a little too “Frank’s”. The texture was grainy.
Here’s my biggest question. I don’t know if they were grainy because I underdeveloped them by not mixing enough or because the vinegar in the Frank’s denatured the meat. I’m somewhat new at this so it could have been undermixed, but I’m highly suspicious of the hot sauce being the culprit too.
What do you think? I am hoping to make another test batch soon. Would you make it the same and mix more to ensure full development or would you assume it’s the hot sauce that made it grainy and leave that out(or significantly reduce). I’ll reduce a little anyway because of the con noted above. I have wondered about using dry white wine instead.
I appreciate any input.
Jbo