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italian chicken sausage

grimreeper

Smoke Blower
88
10
Joined Jan 8, 2011
Hello all I had some time to kill and 7 lbs of ground chicken, so I made some italian sausages. Here are some photos. and another they were poached and brought up to an it of 152. I never got any pictures of them cooked. Cause I had kids and wife that kept taking and eating them as I was removing the plastic casings. Tell me what you all think.
 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
I think they look Great! would you share the recipe? I can see those being good pickled.

Happy smoken.

David
 

junkcollector

Smoking Fanatic
414
21
Joined Oct 14, 2012
grim, those look really nice. just ruined a the keyboard drooling all over it. 
 You use a spice pack or mix up your own? Thanks, now i'm going to have to make some sausage this evening. Last 2 weeks its been bulk chicken/italian for wife's pizzas. 

mule, you got a recipe for a good pickling solution for sausages?
 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
 
grim, those look really nice. just ruined a the keyboard drooling all over it. 
 You use a spice pack or mix up your own? Thanks, now i'm going to have to make some sausage this evening. Last 2 weeks its been bulk chicken/italian for wife's pizzas.

mule, you got a recipe for a good pickling solution for sausages?
 Boil 2 dozen eggs, shell and cool OR boil 2 dozen gizzards (turkey) until done and cool. OR 2LB fully cooked sausage (kilbasa) OR okra

Cook: 4 tsp. salt
4 tbsp. sugar
1 c. water to dissolve sugar and salt

 Add this to: 4 c. white vinegar
1 lg. onion, sliced
2 tbsp. pickling spices, tied in a bag
1/2 tsp. pepper

1 tbsp pepper flakes ( or to taste)

 Add eggs, or gizzards, or sausage, or okra, to the brine and refrigerate at least 24 hours. Leave spices tied in bag in brine for a couple days, then remove.

Happy smoken.

David
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,435
4,157
Joined Oct 31, 2012
Fine looking sausage, sir.

Disco
 

butcherfamily

Fire Starter
59
10
Joined Sep 18, 2008
That sounds good, I will give that recipe a try.

I'm curious, why did you spend the time tying them instead of linking? Is your casing prone to spin and not hold the link?
 

grimreeper

Smoke Blower
88
10
Joined Jan 8, 2011
They are plastic casings, and I found when I have them in the water poaching they slowly un twist and then they ballon up. I will post the recipe shortly.
 

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