Spicy chicken sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jbo_c

Meat Mopper
Original poster
Nov 23, 2020
177
129
Stuffed and linked this batch today. Winner of a recipe. Has: smoked paprika, garlic, cayenne, celery seeds, crushed red pepper.

I’ll post some cooked and sliced pics too. - you know, when I cook some. Maybe tomorrow.
 

Attachments

  • 703B29A9-E1FF-448E-B36F-1595457FDB13.jpeg
    703B29A9-E1FF-448E-B36F-1595457FDB13.jpeg
    168.9 KB · Views: 33
Will do. I’ve noticed that. This recipe evolved from another one that didn’t work out. But it ended up being one of the house favorites. I’ll post the recipe when I get more time.

Jbo
 
Pardon the mixed units, but I think “spoons” is as accurate as individual grams on my scale. Planning to get a more discreet scale and convert.

2400 grams boneless chicken thighs
500 grams pork back fat
5 teaspoons salt
6 teaspoons crushed red pepper
3 teaspoons garlic
3 teaspoons cracked black pepper
3 teaspoons ground cayenne
4 teaspoons smoked paprika
1.5 teaspoons celery seeds
1 teaspoon liquid smoke
3/4 cup powdered milk or buttermilk
1/2 cup water or dry white wine
I use water if buttermilk powder and wine if plain milk
 
Am looking forward to the end. Have almost identical recipe written down but so far no time. I bet it'll be good! Can't wait!
 
I do these from raw. They are good grilled, but I’m not sure smoked would suit me on this particular sausage.

No cure in the recipe, so if you wanted to try, you’d have to hot smoke or add proper amount of cure.

Jbo
 
  • Like
Reactions: stayhot
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky