Lean to fat ratio with chicken thighs.

[smokininthegarden]

For the first time ever I decided to try some chicken in one of my sausages. The sausage in question is a cotto salami. I made it with all pork but replaced 25% of the pork with skin on chicken thighs.
It was just ground and seasoned today so tomorrow I will stuff and cook, if I like it I will post some pics. My question is does anyone know what the approximate lean to fat ratio is in a boneless skin on
Chicken thigh ? I don’t think I have ever seen that in print. Anyway we will see how it turns out tomorrow.

Cal

 

[SecondHandSmoker]

I am not sure and never really gave it much thought either.
But, I am looking forward to hearing how the sausages turned out and some pics.

 

[zwiller]

Chicken sausage is on deck for me. I plan to run A LOT of it. Researched quite a bit and from memory I think most guys estimate 80:20 or even 70:30. Truthfully, I plan to get sciency on the first few times and actually weigh. When I do I will post if I remember.

 

[smokininthegarden]

Well here we go with the finished product. To start let me say I like it, a lot. Here is a photo of the meat paste
75% pork and 25% skin on chicken thighs.

If I didn’t know there is chicken in there I would not be able to tell that this wasn’t a 100% pork recipe.
The finished product just before cooking.h/8e42f021-764e-42ff-afc3-5256f1d40a9d-jpeg.444509/
And the slice test after cooking.

A few thoughts. This is based on the Kutas, cotto salami recipe, I changed some of the amounts to my liking.
I think zwiller is correct with the 80/20 % lean to fat for skin on chicken thighs. The overall fat mixture
seemed perfect after it was all mixed.
This one might be a keeper, and I am definitely going to start looking into using chicken more in my recipes.

Cal

 

[SecondHandSmoker]

That turned out nicely.

 

[Polka]

I buy my leg quarters or straight thighs from Krogers, usually, and I'd estimate mine ground chicken from said sources at about 80/20. Depending on the formula, or the recipients, I often bump it up with added fat to 70/30 -- tastes even better to me. FWIW, I'm basically Leviticus 11 "kosher" and so I save brisket fat for my sausage making. So many here have been correct -- dark meat chicken makes excellent sausage. (pork, of course, for most of you...) Rex