More Buffalo Chicken Sausage

[pandemonium]

I know ive been complaining about the chicken but man it tastes better than pork sausage i think.I used siracha this time and the test pattie was awesome!!!

 

[smokingohiobutcher]

WOW Those look fantastic! Great job!

For sticking to it till you get it right!

SOB

 

[meatball]

I'll take a few pounds of that! Looks great!

 

[pandemonium]

Thanks!! also anyone that makes their own sausage you need to make these because they taste way better than you would think, i thought buffalo chicken sounded kinda gross but they are my favorite now.

 

[solaryellow]

Sriracha works very well with it. We grilled up some more this weekend.

 

[sumosmoke]

Really good looking links!

 

[roller]

You did a real good job....

 

[mballi3011]

Now that is some good looking sausage alright. I'm also a little curious about the taste but maybe I'll have to try it next time I doing some sausage.

 

[south jersey bbq tim]

nice sounds good...pork rules though :)

 

[rbranstner]

You smoke those at all or are they more of a raw brat style sausage?

 

[beer-b-q]

Great Looking Sausage...

 

[jak757]

Great looking sausage. Will you share the recipe & process with us?

Thanks!!!

 

[pandemonium]

heres the link but i used siracha hot sauce and seven and a half lbs of boneless skinless thighs and only one lb of bacon and threw some oats in there for a binder.
http://www.choosy-beggars.com/index....cken-sausages/

 

[pandemonium]

just wanted to say that the blue cheese does add great flavor to them, this batch i didnt use it and they are not as good, so next time i will use it.

 

[rgautheir20420]

I know this is an old thread, but I'm making this recipe in a 5 lb batch on Sunday and wanted to see if anyone has done it recently and had any feedback. I'm removing the bacon all together....I know I know. The batch is for a non pork eater, thus the purpose for making chicken sausage. 

Also, I see that someone above was adding oats as a binder. I understand the idea, but I'm unsure of the amount to be used in a 5 lb batch. Are they processed to be more like a flour then added or just thrown in hole right out of the box. I'm also going to season with dry seasonings only before grinding. I don't like the idea of running a somewhat liquidy mixture through my grinder. Nor do I see this as being a benefit.

Thanks guys!

Have I said how much I love this place yet?