Getting ready for first attempt

[DarqMan]

I'm getting ready for my first sausage attempt and thanks to Sonny aka CRG for the Kitchen-aid sausage stuffer attachement. I realize the Kitchen-aid isn't ideal for this task, but once I decide I'm going to stick with it, I'll invest in more capable equipment and pass the KA attachement along to another newbie eager to learn ( like myself now ;D )

The recipe I have in mind is the chicken sausage with basil and tomatoes on page 124 of Charcuterie.  I'm going to add some feta cheese to the mix because I think it would be a nice addition.  I have all the ingredients and stopped by Academy tonight to pickup up the hog casings.  I also picked up some editable collagen casings.  Which of the two do you guys recommend I use for my first attempt.

Will I be able to smoke these links in my Bradley?  Or, since this is a fresh sausage recipe are they mainly for grilling?  I saw in another thread where someone adviced against smoking fresh sausages.  If it is not safe, is there a way I can adapt the recipe so they can be smoked?  Personally, I don't see how it's different than smoking anything else but like I said, I'm a newbie.

I'm excited about trying this.  It's much more involved than rubbing down a butt and being patient, but I think once I get the hang of it I'll enjoy it.  I like being creative with various ingredients so this will be a way to try different combinations of flavors.  Thanks for all the help.

[Quarlow]

I came across this site somehow I have no idea how. It is not to bad. Thought I would pas it on.
http://www.lets-make-sausage.com/index.html

[DarqMan]

Thanks, this link answers a lot of questions.  I guess I should have googled first, my bad.

[Habanero Smoker]

The recipe is for fresh sausage, to be saute, roasted, simmered or grilled. To safely smoke them in the Bradley you will need to use a cabinet temperature of 225°F.

You can make them safe for hot smoking (180°F or less) if you have Cure #1. For that particular recipe add 1 teaspoon of Cure #1, and reduce the salt by 1/2 Tablespoon of kosher salt. Just note if you add the cure, you will alter the taste, and get a ham like flavor.

If you are making the chicken sausage, you may want to try the Turkey Sausage with Dried Tart Cherries; page 132-133. If you make this you need to get the Tart dried cherries. Sweet dried cherries don't work as well.

[DarqMan]

Chicken, mozzarella, feta, basil, tomatoes, sun dried tomatos, romas, garlic, spices....

Kitchen aid grinding process.

Stuffing process.  My buddy made me promise I wouldn't show his face here.  I have no idea why?

First piece before twisting.

Final product twisted.  I have no idea who that guy is ;D


We plan on cooking them on the Traeger tomorrow.  Brisket has been in the Bradley since 5pm today and ribs will be go on Traeger about noon.  I hope everyone is having as much fun this hoiday as I am.

[classicrockgriller]

Looks like you got it together.

Know you guys are having fun!

Stay safe!

[KevinG]

So at what point do the M&Ms go in?  ;D Looks like a nice stretch of sausage you got there, bet it will come out great!

[Tenpoint5]

Looks really good for a first attempt. The ingredients sound like a pizza sausage almost

[NePaSmoKer]

Looks pretty darn good to me  ;D

Nice job.

[DTAggie]

Glad too see you have the adult beverages cubbard. I mean covered.

[Quarlow]

Hey I know that guy, it's Uncle Fester.  ;D ;D And I know its him cause when I shave my hair he is always right there with me to. :D :D :D Nice looking sausages Darq, hope my first ones come out that good.

[BuyLowSellHigh]

Sausage?  What sausage?  Could you please move all those bottles, they  are blocking my view.   ;D


Oh, that sausage.  That's some good looking stuff!  Hope my first turn out that good.

[FLBentRider]

Looks good.

M & M's kinda close. Snack?

[mikeradio]

Those look great, could you post the recipe you used.

Thanks

Mike

[DarqMan]

Those look great, could you post the recipe you used.

Thanks

Mike

The recipe is a modified version of the Chicken sausage with basil and tomatoes from Charcuterie.  I noticed from looking at the package of the chicken sausage I get from Sam's that they subsitute cheese for pork fat.  Given that I need to loose a few pounds, we decided to try that approach.  Here's the modified recipe.  If you have the book, the original recipe is on page 124.

3 1/2 pounds boneless, skinless chicken thighs cubed
1 pound of shredded mozzarella cheese
1 cup crumbled feta cheese
1 1/2 ounces kosher salt
1 teaspoon ground black pepper
5 large cloves of garlic
4 tablespoons basil (I threw extra in because I like basil)
1/2 cup diced roma tomatoes
1/4 sun dried tomatoes

The above ingredients were mixed together in a bowl (see photo below) and put through the meat grinder. Then using the paddle attachment, it was mixed on low for 1 minute.  Then, add to the bowl:

1/4 cup EVOO (Extra virgin olive oil)
1/4 cup red wine vinegar
1/4 cup chilled red wine (I used a good red wine that I would drink)

Mix using paddle attachment for another minute on low.  Place in fridge to keep cold and ready to stuff. We used hog casing bought from the local Academy.  I made sure to soak the casings for at least an hour in tempid water and rinsed the insde of each one for several minutes prior to stuffing.