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italian chicken sausage

Discussion in 'Sausage' started by grimreeper, Nov 17, 2013.

  1. grimreeper

    grimreeper Smoke Blower

    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.
  2. I think they look Great! would you share the recipe? I can see those being good pickled.

    Happy smoken.

  3. driedstick

    driedstick Smoking Guru OTBS Member

    Them there look good from here.
  4. grim, those look really nice. just ruined a the keyboard drooling all over it. [​IMG]  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?
  5.  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.

  6. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Fine looking sausage, sir.

  7. butcherfamily

    butcherfamily Fire Starter

    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?
  8. grimreeper

    grimreeper Smoke Blower

    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.