Mix up chicken and pork for sausage? good idea?

[Armyguy2004]

hi guys.
i have been reading some threads here, and finally decided to register.
i am new to making sausages, and recently , i have came to this question.
unfortunately, pork is a bit pricey here at where i live, and i am trying to mix up some chicken with pork. I am wondering if its going to make a great sausage or not?
i am thinking to mix up about 2/3 of chicken trimmings (a mix of leg meat and breast i guess?), and 1/3 of pork butt, about 50/50 meat and fat.
i am thinking, since chicken is pretty lean, so i would have about 70% lean meat, chicken + pork, and 30% fat, from pork and a bit chicken.

do you experts think it would be a good idea?

thank you very much. i am new to the forum and sausage making, if i am violating any rules of the forum, please let me know. apology ahead.

 

[daveomak]

Sure... Many sausage sold at the store are a mix of poultry and pork and/or beef...
I would freeze the chicken skin and run it through the grinder also..

 

[chopsaw]

i am thinking, since chicken is pretty lean,

Not always the case . 100% breast meat no skin , then yes . Thighs with the skin will have plenty of fat content .
You can make a great sausage using all chicken thighs with the skin .

 

[PolishDeli]

This from Marianski's book and web site:

"... In addition to the ground meat, the stuffing often includes pork fat, eggs, butter and spices..."

"...When submitted to heat treatment, chicken fat will melt inside the sausage creating oily pockets and make the sausage seem like a fat product. For those reasons pork fat should be added to a sausage..."

https://www.meatsandsausages.com/sausage-types/poultry-sausage

 

[DanMcG]

I don't make chicken sausage often but when I do I use skinless thighs with no skin, and its moist enough for me.

 

[chopsaw]

I'll have to try the thighs without the skin . I never use chicken fat , just the skin .

 

[Polka]

I often use 100% chicken thighs, skin and fat, and makes an excellent sausage. R

 

[Armyguy2004]

I often use 100% chicken thighs, skin and fat, and makes an excellent sausage. R

do you just run them through the 3mm plate once? or use food processors to make them much smoother for a emulsified sausage?

 

[daveomak]

Chicken fat is FLAVOR !!!

 

[Polka]

ArmyGuy -- I keep my knife blade, and plates polished sharp (per CrankyBuzzard's video clips) and so I often only run thru once, the smallest plate I have, and COLD -- nearly frozen meat thru chilled grinder parts -- because I have a $55 grinder from Harbor Freight, and it isn't the strongest on the market. It works very well for me. Making 5# batches. Of course, you can grind finer, or twice or thrice thru, or emulsify according to personal preference or duplicating a certain style. HOpe this helps. Rex

 

[tropics]

armyguy I make chicken sausage using leg quarters no pork or extra fat.
https://www.smokingmeatforums.com/threads/chicken-sausage-italian.201583/
There is a good recipe in there
Richie

 

[Armyguy2004]

armyguy I make chicken sausage using leg quarters no pork or extra fat.
https://www.smokingmeatforums.com/threads/chicken-sausage-italian.201583/
There is a good recipe in there
Richie

thank you for the recipe!
i have seen you used soy protein concentrate in your sausage. i happen to have soy protein isolate, which i read from the book, it bounds water better than the concentrate. how do you think i should decrease the amount according to your recipe?

 

[tropics]

thank you for the recipe!
i have seen you used soy protein concentrate in your sausage. i happen to have soy protein isolate, which i read from the book, it bounds water better than the concentrate. how do you think i should decrease the amount according to your recipe?

I think I used the isolate 1 time at the same rate.
Richie

 

[chopsaw]

The Isolate is processed down farther to remove more fats and " isolate " the proteins . So you can use less to get the same protein supplement amount , but I used to just use it at the same rate . It's very bland . I never had it affect taste .