Chicken Sausage

[JZ]

Mixed up 2 batches of chicken sausage today. The first one was the Thai Chicken one posted by Kevin A and the second one was a Turkey Andouille (but I used Chicken).

The Thai chicken was a lot of work but OMG the aroma from that was super. I fried a little and it was very very good and left a pleasant after taste in the mouth for a while afterwards.

Here is a pic of the mix just before stuffing.

http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/e075.jpg[/img]]

Here is a pic of the sausage after stuffing. Both kinds are there and the ones with the green in them are Thai and the others are the Andouille. I fried up some of the Andouille and it was also very good and left a nice after taste, but the Thai was definitely the winner.

http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/e076.jpg[/img]]

http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/e077.jpg[/img]]

Question for you experts? Do I poach these right away or leave them in the fridge overnight to blend flavours - if so should they be covered to preserve moisture or left uncovered to let them dry a bit.

And thank you Kevin A for posting this recipe.

[NePaSmoKer]

Nice chicken sausage.

Cover with a paper towel so they stay moist in the fridge.

Sorry cant help with poaching cuz i dont do it.

[Smoke some]

They both look great :)  what size casing did you use on these?

[JZ]

Thanks Nepa - paper towels are on it now.

Smoke some; These are 35+ (which is 35 mm and bigger) that is all I have right now. Smaller would be better I think. Except for stuffing. This is the first time I got to use a larger horn on the stuffer and can't believe how easy and fast it went. Could be that the sausage does not have cure in it and therefore not as thick and sticky. But it was way easier. With the smaller horn and the cured sausage I had to remember to back off on the stuffer handle slowly - when I forgot and just let go of the handle, it just about took my head off with the handle flipping backwards from all the pressure buildup.

Still curious about the poaching - or should I just leave it as is and freeze then cook when it comes out. This is all new to me.

[JZ]

Got busy and forgot to post the finished pics so here they are.

These are the poached batch - I hot smoked 2 links of each but didn't get pics.

http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/e079.jpg[/img]]

And here is the money shot of the poached links, Thai on the left and Andouille on the right.

http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/e078.jpg[/img]]

These were very good and I will definitely make more. The Thai was the winner but the Andouille was also worth doing again.

[Sam3]

OMG!! Those look great!
I need that recipe!   ;D

[watchdog56]

Those do look nice. :P

[JZ]

Here is the link to the Thai recipe http://forum.bradleysmoker.com/index.php?topic=23678.0 I can't remember where the Abdouille recipe was I will check later today when I get back from town.

[Kevin A]

Hey JZ, those came out great! I've had requests from the tribe to make another batch of the Thai chicken. It does require a bit of effort due to the list of ingredients ,and boning chicken (if you need too).

I poach the whole batch shortly after the stuffing rather than letting them sit raw in the fridge and/or freezing them. My reasoning is: 1) no worries about undercooked poultry each time a batch is cooked, 2) Convenience—since they're already cooked, it takes jump a few minutes in the skillet or grill to have 'em ready! and 3) Shelf-life: whether I keep them in the fridge for a short time or freeze them, I'd rather have the poultry cooked & 'stable.'

Nice job on the sausages!

Kevin

[Smoker John]

Those are looking mighty fine.

[JZ]

Kevin, - After reading your post on these I did the same thing and poached all of the sausage except for 2 links of each that I hot smoked at 200* to an IT of 165*. The smoked ones were good but I am not sure they were any better than the poached ones. We kept a few in the fridge and the rest got vac sealed then frozen. I too like the idea that they are precooked. These are really good fried up for breakfast or sliced in half and heated on the BBQ for a few minutes then onto 2 pieces of BBQ toasted rye bread with some Dijon mustard, for lunch. I like the idea that they are virtually fat free (I used boneless skinless chicken breasts - when they were on sale).

Sam3 - here is the link for the Andouille sausage http://www.deejassmokepit.net Look for the Turkey Andouille recipe.