Hot wing sausage

[jbo_c]

Here’s a recipe I do that is a regular and always gets lots of complements. The goal was to get the spirit of hot wings in a sausage and I pretty much nailed it as far as I’m concerned(he said modestly).

Now, it’s the ‘spirit’ of hot wings, not exactly the flavor. If you expect them to taste like Buffalo wings, you’ll be disappointed(though if you dip them in Frank’s, you’ll be happy). But they do have that rich fatty chicken, hot spicy and a little tang to them, and even a note of the celery stick sides.

A couple of other notes:
1. Notice that the smoke flavoring is Colgin - the stuff from the grocery store- not a sausage supply. If you’re using the sausage supply house kind, you’ll have to figure out the right amount.
2. The butter flavoring is the stuff you find on the baking aisle near the vanilla and spices.
3. These aren’t insane, but they are distinctly spicy, set your expectations accordingly and adjust for your audience as necessary.

Here’s the recipe in

percentages of the meat/fat block. I use all thighs with the skin and add a little additional pork fat to make sure I’m at least around 25%. Also, I like the grind on the fine side(3mm), but obviously you can decide where you want your own grind to fall.

 

[jbo_c]

I put these in 32mm hog casings.

 

[jbo_c]

Link fried up quick to go with some leftover Mac-n-cheese for lunch. This was the transition link, so one end is hot chicken and the other is venison hot link. :)

 

[jbo_c]

 

[Steve H]

Very interesting. Thanks for sharing!

 

[SmokyMose]

Looks interesting and thank you for sharing the recipe!
Funny thing. When I first looked at the post I wasn't logged in. When I logged in to comment the numbers had disappeared from the recipe.....

 

[kilo charlie]

Fanfreakingtabulous idea! Great job thinking outside the "box" and executing it!

 

[kilo charlie]

Looks interesting and thank you for sharing the recipe!
Funny thing. When I first looked at the post I wasn't logged in. When I logged in to comment the numbers had disappeared from the recipe....

If you're in Dark Mode the numbers are hard to read but they are still there

 

[chopsaw]

Nice work on those . I buy a Buffalo chicken sausage from a local grocer . They're fantastic and pretty hot .
Yours look great .

 

[tbern]

looking good, thanks for sharing this!

 

[kilo charlie]

Congratulations on the Feature!

 

[jcam222]

I tried to take a bite of that cut shot!!!! Lol. Man looks awesome!! This May actually inspire me to try doing some links! Bookmarked

 

[DougE]

If you're in Dark Mode the numbers are hard to read but they are still there

If in dark mode, left click on the image and select open in new tab. You get a white background with black text.

 

[DougE]

The sausages look delicious and I'll prolly give this one a go.

 

[DRKsmoking]

Sounds and looks very nice and congrats on the carousal ride

David

 

[motocrash]

I'm normally not a chicken sausage fan, but those look most excellent. I see you have butter and buttermilk powders in them. Maybe some dehydrated bleu crumbles would work well?

 

[indaswamp]

Strong work J jbo_c ! Nice flavor profile and great bind!

 

[jbo_c]

Thanks for the positive feedback everybody.

Some bleu probably would be good if that’s your thing. Just not my thing. I’d enjoy a bite or two, then wish it wasn’t in the rest. Interestingly, I saw Eric from Two Guys and a Cooler has a recipe for these too. He uses bleu.

I’ve also wondered if some powdered ranch wouldn’t be good in there. I’d bet it would.

Sometimes I add more red pepper flakes, but my wife says they’re hot enough for her as the recipe is above.

I think what really makes this for me(besides the spicy bite) is the butter flavor and the touch of celery. It’s a very tasty sausage.

Jbo

 

[nicefly]

I agree that is interesting. Thanks for posting.

 

[crazymoon]

jbo-c, Nice post, those babies look tasty!