Found this recipe posted by KevinA about 1 1/2 years ago. Made it with wild turkey thighs the first couple of times. This spring the turkeys won and chicken thighs were on sale so........
Everything all ready to mix together.
(http://i1278.photobucket.com/albums/y510/Banset1/a7c1b7cb-4378-4fe6-a8cc-5ce3b629a73a_zpse9853207.jpg) (http://s1278.photobucket.com/user/Banset1/media/a7c1b7cb-4378-4fe6-a8cc-5ce3b629a73a_zpse9853207.jpg.html)
5 lbs chicken thighs ground thru a 7mm plate
1/2 cup fresh garlic, finely chopped
2/3 cup fresh basil, chopped
2/3 cup sundried tomatoes in OO, chopped
2/3 cup Parmesan cheese, shredded
1 TBS black pepper
1 tsp Nutmeg
1/2 tsp Allspice
4 tsp Kosher salt
Stuffed into hog casings
(http://i1278.photobucket.com/albums/y510/Banset1/97867a6d-7acc-480a-a539-eb8d063aa1eb_zpsf76347a9.jpg) (http://s1278.photobucket.com/user/Banset1/media/97867a6d-7acc-480a-a539-eb8d063aa1eb_zpsf76347a9.jpg.html)
I really like the flavor this recipe imparts to poultry and you don't have to worry about vampires after eating a couple either. ;)
Beautiful looking sausage. I'll bet they taste as good as they look. I've made those too using Len Poli's similar recipe. No vampires.
Looks delicious; I especially like the combination of fresh basil and sun dried tomatoes. I use that combo on pizzas, and they are fantastic.
Good lookin' sausages!
I do like the idea of using Turkey in this recipe—a slightly 'bolder' flavor than the chicken & will stand up to the seasonings well.
Another slight variation (still using the sun-dried tomatoes) is to go Greek: use fresh oregano (and mint, if you like mint) in place of the basil, feta in place of or in addition to the parm.
Kevin
How did you get your sausage to stuff so smooth and looks like it has no air bubbles or gaps in the stuffing!??!
Do you skin the thighs or bone and grind skin and all.
Quote from: wkahler on July 17, 2013, 03:18:08 PM
How did you get your sausage to stuff so smooth and looks like it has no air bubbles or gaps in the stuffing!??!
Just lucky, I guess. No magic, no tricks. I try to make sure the stuffer is loaded properly, nice and tight, then stuff slowly.
Quote from: OldSMOKER on July 17, 2013, 06:15:28 PM
Do you skin the thighs or bone and grind skin and all.
Skin and all. Some of the fat, too.
That looks tasty! Good idea!
Those pictures look great and they haven't even been smoked!