Starting a batch of chicken sausage and will finish it up today. Since y'all seem to like pictures, I took a few...
All the ingredients ready to go! (Note: this does not reflect the adjustments made after tasting the test patty, but the recipe below does. Not pictured: chicken stock.)
I cut the beef fat and chicken thighs into strips that would fit easily into the KitchenAid grinder feed. I coarsely chopped the roasted garlic and finely chopped the sage. Mixed it all together and then spread it on a sheet pan and popped it in the freezer to firm up.
Ran it through the grinder.
I added the chicken stock, and mixed it up well by hand. It was pretty sticky from the start, but I wanted to make sure that the fat was well distributed. Fried up a test patty. The wife and I decided it needed more roasted garlic and more black pepper.
Mixed in the additional black pepper and roasted garlic and then wrapped it in plastic. I'll leave it in the fridge overnight so the cure has a chance to incorporate and do its thing. I'll stuff the casings tomorrow morning. I will smoke half and keep the other half fresh.
Recipe:
4 lb chicken thighs (boneless, skinless)
18 oz beef fat
40 g kosher salt
7 g pink salt
20 g fresh sage
150 g roasted garlic
20 g coarse black pepper
1/2 c chicken stock
More pictures tomorrow!
All the ingredients ready to go! (Note: this does not reflect the adjustments made after tasting the test patty, but the recipe below does. Not pictured: chicken stock.)
I cut the beef fat and chicken thighs into strips that would fit easily into the KitchenAid grinder feed. I coarsely chopped the roasted garlic and finely chopped the sage. Mixed it all together and then spread it on a sheet pan and popped it in the freezer to firm up.
Ran it through the grinder.
I added the chicken stock, and mixed it up well by hand. It was pretty sticky from the start, but I wanted to make sure that the fat was well distributed. Fried up a test patty. The wife and I decided it needed more roasted garlic and more black pepper.
Mixed in the additional black pepper and roasted garlic and then wrapped it in plastic. I'll leave it in the fridge overnight so the cure has a chance to incorporate and do its thing. I'll stuff the casings tomorrow morning. I will smoke half and keep the other half fresh.
Recipe:
4 lb chicken thighs (boneless, skinless)
18 oz beef fat
40 g kosher salt
7 g pink salt
20 g fresh sage
150 g roasted garlic
20 g coarse black pepper
1/2 c chicken stock
More pictures tomorrow!