Smoked Chicken Sausage with QView

[ringodad]

My experiment with cured smoked chicken sausage was a success! The dried bell peppers and tomatoes rehydrated perfectly and the sausage itself came out nice and savory and smoky! There was more shrinkage than I'd had before, with a more wrinkled end product but I figured I'd lose some fat having to cook the meat to 165 degrees.

Here's a view of the end product. You can see the wrinkling. My yield for 5.25 Lbs of Chicken/Fat was 6- 12 Oz. sausages:



Here's a cut view. The green and red bits are the peppers and the tomatoes. I added some Paprika and Cayenne for color and zip. It really tastes good.

 

[rbranstner]

Oh all of those peppers and stuff sound great! Good Job.

 

[rdknb]

look good and I bet tasted even better

 

[fourthwind]

Looks awesome!

 

[grogger27]

Looks delicious. What's your recipe? My wife wants me to start trying more healthy choices with sausage making.

 

[mballi3011]

Yes it looks great there Ringo. I do like the peppers for a kick too.

 

[ellymae]

Very nice.

 

[ringodad]

Good luck! Let me know how yours works.

 

[scarbelly]

Great looking sausage - nice job

 

[white cloud]

Have you tried the Ice Water Bath, right out of the smoker?

 

[ringodad]

I did, but I think I just couldn't get the chicken packed tightly enough in the casings with my grinder. I really need a stuffer!

 

[werdwolf]

Looks good.

I second the recipe request.

Are you using it like a summer sausage?

 

[ringodad]

Good luck if you try it!