First off I want to thank Big-Guy and Scarbelly for their inspiration.
So I have been working out and eating better. The wife always ask can't you make a leaner sausage. My first answer was a success. Some venison and pork brats and garlic cheddar smoked sausage. Probably not as healthy and lean as she would like but a good start. She has asked several times about chicken sausage and I guess honestly I have been a little intimidated about working with chicken. After reading Big-Guy and Scarbelly's post I thought I would five it a try.
Recipe
Chicken Mango sausage
12 Lbs. deboned and skinnless chicken thighs
1/2 cup Onion, chopped fine
1/2 C dried Mango, chopped fine
1/2 C red pepper, chopped fine
1/2 C yellow pepper, chopped fine
6 cloves garlic, chopped fine
1 Tbs. coarse salt
2 Tbs. Parsley
1 Tbs. black pepper
I was going to add water and powdered milk, but I mixed the meat and ran a few errands , when i got home I had filled the stuffer and forgotten to add the water and milk. The mix was pretty ,moist already and when I did my fry test the meat stuck together pretty good.
Started with 12lbs(I have a hard time making small batches of anything) of frozen skinless boneless thigh from Safeway. Thawed them until still frozen, but flexible. Had the girl child feeding the grinder.
Put the meat back in the freezer
Soaked the Mango in water to soften up.
Because I was going to do a 10lb batch my ingredients was for 10 lbs. I did heaping 1/2 cups to account for 12 lbs of meat.
Cut all ingredients and mixed them together prior to pulling the chicken back out of the freezer.
Mixed all the ingredients and chicken together then place in a 2 1/2 gal zip lock and back in the refrigerator.
took a small patty for a fry test.
Kicking myself for waiting so long to do chicken sausage.
Ran some errands.
Soaked and cleaned some casings.
Stuffed about 10 lbs into links and the other two kept for patty or loose sausage for spaghetti sauce.
This site is fantastic and inspires me to try new things.
Thank you to everyone who contributes,
Robert
So I have been working out and eating better. The wife always ask can't you make a leaner sausage. My first answer was a success. Some venison and pork brats and garlic cheddar smoked sausage. Probably not as healthy and lean as she would like but a good start. She has asked several times about chicken sausage and I guess honestly I have been a little intimidated about working with chicken. After reading Big-Guy and Scarbelly's post I thought I would five it a try.
Recipe
Chicken Mango sausage
12 Lbs. deboned and skinnless chicken thighs
1/2 cup Onion, chopped fine
1/2 C dried Mango, chopped fine
1/2 C red pepper, chopped fine
1/2 C yellow pepper, chopped fine
6 cloves garlic, chopped fine
1 Tbs. coarse salt
2 Tbs. Parsley
1 Tbs. black pepper
I was going to add water and powdered milk, but I mixed the meat and ran a few errands , when i got home I had filled the stuffer and forgotten to add the water and milk. The mix was pretty ,moist already and when I did my fry test the meat stuck together pretty good.
Started with 12lbs(I have a hard time making small batches of anything) of frozen skinless boneless thigh from Safeway. Thawed them until still frozen, but flexible. Had the girl child feeding the grinder.
Put the meat back in the freezer
Soaked the Mango in water to soften up.
Because I was going to do a 10lb batch my ingredients was for 10 lbs. I did heaping 1/2 cups to account for 12 lbs of meat.
Cut all ingredients and mixed them together prior to pulling the chicken back out of the freezer.
Mixed all the ingredients and chicken together then place in a 2 1/2 gal zip lock and back in the refrigerator.
took a small patty for a fry test.
Ran some errands.
Soaked and cleaned some casings.
Stuffed about 10 lbs into links and the other two kept for patty or loose sausage for spaghetti sauce.
This site is fantastic and inspires me to try new things.
Thank you to everyone who contributes,
Robert
