I asked the family this past weekend what I could make 'sausage-wise' & the unanimous response was "Thai sausage!"—something I made a little while back ( http://forum.bradleysmoker.com/index.php?topic=23678.0 (http://forum.bradleysmoker.com/index.php?topic=23678.0) and was very well received. It's been my family's favorite 'sausage'—although my fav is still spicy Italian....
This time I upped' the batch size to ten pound (from 4 pounds the last batch) figuring a ten pound batch will last considerably longer.
Same recipe as before...
Got the chicken thighs ground & all the spices added. Mixed well & stuffed into 24mm sheep casings:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/stuufed_ropes.jpg)
Links range from 3" to 5"—depending on how well the sausage maker paid attention...... ;D
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Linked.jpg)
I decided once the links were made, I lightly poach the batch until they were fully cooked. That way, simple quick grilling or frying & you're good to go with no concerns of raw or undercooked poultry.
Everyone in the pool:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/IntheBath.jpg)
Drying after the bath. Once cool, I'll foodsaver some & ziplock the rest.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/drying.jpg)
I love to put these on a hot grill (2-3 minutes tops.).
—Kevin
Dang that looks good.
Very Nice.
Question about your roaster pan.
Been looking for one and found one that looks like yours that would have to
be sanded down and repainted. Guy says it works great.
What is the water capacity of yours? ie 8 qt, 12 qt, 20 qt?
Thanks
WOW.....what a fantastic job on the links. I want to try this out. I got as far as looking up the recipe on Len's site but have not proceeded. I did have intentions of doing them last weekend but got side tracked with all of the other sausage I have made. They just so dang GOOD.
I know the recipe calls for 5 lb of chicken thighs but is that with bone in our bone out? I am just going to have to make them this weekend. So many different sausages to make and so little time to do it ;D
Quote from: classicrockgriller on September 06, 2011, 12:10:58 PM
Question about your roaster pan.
Been looking for one and found one that looks like yours that would have to
be sanded down and repainted. Guy says it works great.
What is the water capacity of yours? ie 8 qt, 12 qt, 20 qt?
Thanks
The basin holds 10 qts and is made of porcelain enamel, and I've discovered holds about 10-12 pound of links at one time for poaching. or an 18lb turkey for roasting. ;)
Quote from: Sailor on September 06, 2011, 12:14:11 PM
I know the recipe calls for 5 lb of chicken thighs but is that with bone in our bone out? I am just going to have to make them this weekend. So many different sausages to make and so little time to do it ;D
5 pounds Boned chicken thighs (skin & all)...or 10 lbs boned if you want to make a chicken mountain...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/10lbs_stacked.jpg)
As usual Kevin a great job. I picked up on this YouTube link that I thought you might be interested in. Pay attention on the last of the video how this guy links the sausages. He kind of makes a chain which would fit into your roaster quite well. I thought you might enjoy seeing this.
http://www.youtube.com/watch?v=fjS1xZzrQmg
Kirby
Thanks, Kirby.
Regarding the multiple linking in the video, very cool.
I think I need to watch him do it about 100 times so I can get the hang of the linking process.
Kevin
Real nice job Kevin....
I have a comment ................ WOW!
Niiiiiice!