italian chicken sausage

[grimreeper]

Hello all I had some time to kill and 7 lbs of ground chicken, so I made some italian sausages. Here are some photos.

20131117_134847.jpg

• grimreeper
• Nov 17, 2013

and another

20131117_134841.jpg

• grimreeper
• Nov 17, 2013

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]

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

Happy smoken.

David

 

[driedstick]

Them there look good from here.

 

[junkcollector]

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]

 
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]

Fine looking sausage, sir.

Disco

 

[butcherfamily]

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]

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.