I found myself with 4 1/2 lbs ground chicken hind 1/4s and no need for them since I had changed my sausage plans for my goose meat. Once again, this forum came to the rescue. I found a recipe for chicken sausage by Northern_Smoke.
Fresh sage, basil and garlic plus some NFDM, MTQ and sugar.
(http://i1278.photobucket.com/albums/y510/Banset1/007_zps3f8543ea.jpg) (http://s1278.photobucket.com/user/Banset1/media/007_zps3f8543ea.jpg.html)
Ground fine 2X and stuffed into hog casings.
(http://i1278.photobucket.com/albums/y510/Banset1/012_zpsb63fd573.jpg) (http://s1278.photobucket.com/user/Banset1/media/012_zpsb63fd573.jpg.html)
Turned out pretty good with the texture of hot dogs.
(http://i1278.photobucket.com/albums/y510/Banset1/004_zps8337a0b5.jpg) (http://s1278.photobucket.com/user/Banset1/media/004_zps8337a0b5.jpg.html)
Thanks for posting, Northern_Smoke!!
Those look great ragweed be there in 5 hours get the grill lit
Seemore
lookin pretty good Joe !
Looks really good, such a nice change from the usual sausage. Thanks for sharing.
Nice looking sausage.
Could we get the recipe?
Quote from: watchdog56 on January 30, 2015, 05:33:11 AM
Could we get the recipe?
You bet! Heading to a hockey game now. Will find and post later.
Quote from: ragweed on January 30, 2015, 04:04:41 PM
Quote from: watchdog56 on January 30, 2015, 05:33:11 AM
Could we get the recipe?
You bet! Heading to a hockey game now. Will find and post later.
The recipe I followed was posted by Northern_Smoke, August 21, 2014, entitled: Chicken Sausage idea anyone? in Sausage Making. I used fresh garlic, sage and basil. Only let the MTQ, sugar and chicken "cure" for 2 hrs. Treated them as fresh sausage. Grilling or poaching before eating. BTW, the local hockey team won in a shootout, 3-2!!
I have a question. Did you grind the skin with the meat or were they skinless? Did you add any kind of other fat?
Kirby
Quote from: pikeman_95 on January 31, 2015, 07:12:30 AM
I have a question. Did you grind the skin with the meat or were they skinless? Did you add any kind of other fat?
Kirby
The hind 1/4s were pretty ugly when I got them home and unpackaged. Lots of fat with the back attached. Guess that's why they were only 79 cents/lb. Duh! I trimmed them up but left most of the skin and the better looking fat. Probably ended up being around 15% fat and skin.
I am not a big fan of chicken skin but I do realize that that is where much of the fat is at. Do you think they would have been too dry without the skin.
Quote from: pikeman_95 on January 31, 2015, 07:24:58 AM
I am not a big fan of chicken skin but I do realize that that is where much of the fat is at. Do you think they would have been too dry without the skin.
Yes, I think so. They weren't terribly juicy. Just about right, for us. I suppose one could sub pork fat for the chicken skin. But it might alter the flavor. Who knows, maybe for the better!
Looks like I am a little late for the party but glad the sausages worked out for you. I had never thought about making hot dogs out of this. We make it in about 2" fibrous casings so I can slice it up for the kids so they can take home made "lunchables" to school for lunch. I may have to try a hot dog or smokey sized sausage. Thanks for the idea.
By the way, here is the original post for the sausages. http://forum.bradleysmoker.com/index.php?topic=35614.0