Chicken Sausage Done!

smokinvegasbaby · Dec 3, 2014

WaterinHoleBrew said:
Well Sis J, your kickin out a sausage thread a day !

My goodness, look at you go ! Looks & sounds like your lovin the stuffer....

That sure is some tasty lookin sausage you have there.....

Did ya decide on a grinder yet ?

Glad your havin fun my smokin friend !

Bro J

Thanks Bro J..............Yeah I decided on the LEM #22 Grinder...and yes I'm having a blast with my new stuffer. Can't wait to get my grinder! Say "hey" to Nicole and the kiddos!

SJ

Rafter H BBQ · Dec 3, 2014

SmokinVegasBaby said:
WaterinHoleBrew said:

Well Sis J, your kickin out a sausage thread a day ! :sausage: My goodness, look at you go ! Looks

Click to expand...

Thanks Bro J..............Yeah I decided on the LEM #22 Grinder...and yes I'm having a blast with my new stuffer. Can't wait to get my grinder! Say "hey" to Nicole and the kiddos!

SJ

Nice grinder ! I'am sure you'll put it to good use with your new addiction .... :biggrin:

Nic & the kiddos give ya a big "HEY" right back !

Take care my smokin friend !

Bro J

smokinvegasbaby · Dec 3, 2014

WaterinHoleBrew said:
Nice grinder ! I'am sure you'll put it to good use with your new addiction ....

Nic & the kiddos give ya a big "HEY" right back !

Take care my smokin friend !

Bro J

"my new addiction" I know right LOL. Sausage making is as addicting as smoking! So now I am an "addicted- sausage making-smoke-junkie" might have to change my forum name! Take care my friend.

Be Blessed,

Josie & Sophie

dirtsailor2003 · Dec 3, 2014

Holy Smokin Vegas Baby!! That's some fine looking chicken sausage! Nice smoke and points to boot!

smokinvegasbaby · Dec 3, 2014

SmokinVegasBaby said:
"my new addiction" I know right LOL. Sausage making is as addicting as smoking! So now I am an "addicted- sausage making-smoke-junkie" might have to change my forum name! Take care my friend.

Be Blessed,

Josie & Sophie

dirtsailor2003 said:
Holy Smokin Vegas Baby!! That's some fine looking chicken sausage! Nice smoke and points to boot

dirtsailor2003 said:
Holy Smokin Vegas Baby!! That's some fine looking chicken sausage! Nice smoke and points to boot!

thanks DS2003 - I didn't smoke my sausage I cooked them on the stovetop. Question do I need to add the curing solution if I (hot) smoke my sausage on my offset smoker? I'm still not sure about the smoking process.

tbrtt1 · Dec 3, 2014

SmokinVegasBaby said:
thanks DS2003 - I didn't smoke my sausage I cooked them on the stovetop. Question do I need to add the curing solution if I (hot) smoke my sausage on my offset smoker? I'm still not sure about the smoking process.

Always best to add cure if you are going to smoke slowly. You could put it in a hot smoker at 225-275* but you would likely get the dreaded fat out and they may rupture and you loose moisture and fat and all kinds of bad things. Of course, I am a novice sausage maker but I made a batch of cured and smoked chicken sausage that was dynamite. Smoke it in increments of 1-2 hours at 120 or so to 170 or so until Proper IT. I took it to 163IT since it was chicken and I am still honing my skills.

IMG_3540.JPG

tbrtt1
Nov 30, 2014

smokinvegasbaby · Dec 3, 2014

tbrtt1 said:
Always best to add cure if you are going to smoke slowly. You could put it in a hot smoker at 225-275* but you would likely get the dreaded fat out and they may rupture and you loose moisture and fat and all kinds of bad things. Of course, I am a novice sausage maker but I made a batch of cured and smoked chicken sausage that was dynamite. Smoke it in increments of 1-2 hours at 120 or so to 170 or so until Proper IT. I took it to 163IT since it was chicken and I am still honing my skills.

IMG_3540.JPG

tbrtt1

Nov 30, 2014

your sausage looks amazing! so I DON'T need to cook hot and fast because of the "dreaded rupture issue" I got it. I'm learning as I go here :o) Another question - do you grind your chicken just once? Thanks for the helpful info tbrtt1.

Josie

mike w · Dec 4, 2014

SmokinVegasBaby said:
Mike W - my Chicken Sausage was really good this morning.
Here's the recipe;
4 lbs. chicken, mixed ( I used boneless/skinless breasts, drumsticks and bone in thighs - next time I will use boneless thighs)
1 Gala apple, diced small (you can use whatever apple you like)
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons poultry seasoning
1 teaspoon ground black pepper
1 teaspoon Lawry's Seasoning Salt
1/2 teaspoon ground sage
1/2 teaspoon rosemary
Pinch red pepper flakes
2 teaspoons garlic & herbs seasoning
1/2 cup Oatmeal
2 tablespoons parsley, chopped
2 large eggs, beaten
1 cup fresh spinach, chopped
1/2 cup mozzarella cheese
1/2 cup Asiago cheese

In a medium bowl, mix up all the ingredients together until well combined. Store in the fridge until you finish grinding up the chicken. Cut the drumstick meat and thigh meat off the bone. The next time I will buy boneless thighs. Mix all the chicken together and grind up. I put half of the spice ingredients thru the grinder with chicken. The other half I just mixed with ground chicken. Sorry I couldn't take pictures.........needed both hands to grind up the chicken! Let me know how you like this recipe.
Be Blessed,
Josie

Thank you for the recipe, I will have to make a change with the oatmeal. My wife has a gluten allergy. Did you include the oatmeal for texture or moisture absorption?

crazymoon · Dec 4, 2014

That sausage looks divine. Nice job!

boykjo · Dec 4, 2014

You can hot smoke the sausage without cure. Run the smoker at 180 to 210 and sausage has to reach 160 in less then 4 hrs. With chicken sausage take it to 170 IT

tbrtt1 · Dec 4, 2014

SmokinVegasBaby said:
your sausage looks amazing! so I DON'T need to cook hot and fast because of the "dreaded rupture issue" I got it. I'm learning as I go here :o) Another question - do you grind your chicken just once? Thanks for the helpful info tbrtt1.

Josie

I used boneless chicken thighs and only ground once. I added a little olive oil since chicken is a bit lean. I grinded, mixed and stuffed then put it in the refer for a day

SmokinVegasBaby said:
your sausage looks amazing! so I DON'T need to cook hot and fast because of the "dreaded rupture issue" I got it. I'm learning as I go here :o) Another question - do you grind your chicken just once? Thanks for the helpful info tbrtt1.

Josie

I only ground once through the coarse plate. I mix very thoroughly until sticky. I grinder, stuffed and into the fridge for a day. Then pulled out for a couple hours to dry thoroughly then into the smoker. Here is the post of that process with the smoking times.:

http://www.smokingmeatforums.com/t/173360/ad-lib-cured-chicken-sausage

I used a very simple recipe:
2 lbs chicken thighs
Salt: 16g (23/4 tsp)
Cure #1: 2.5g (1/3 tsp)
Cracked Black Pepper: 6g (3 tsp)
Chopped garlic: 10g (3 cloves)
Dried Thyme: 2g (1 1/2 tsp)
2 tbs olive oil
Cold Water: 100g (3/8/ cup)

Cured sausage will have quite a different flavor that fresh. Try it . It is really easy.

smokinvegasbaby · Dec 4, 2014

tbrtt1 said:
I used boneless chicken thighs and only ground once. I added a little olive oil since chicken is a bit lean. I grinded, mixed and stuffed then put it in the refer for a day
I only ground once through the coarse plate. I mix very thoroughly until sticky. I grinder, stuffed and into the fridge for a day. Then pulled out for a couple hours to dry thoroughly then into the smoker. Here is the post of that process with the smoking times.:

http://www.smokingmeatforums.com/t/173360/ad-lib-cured-chicken-sausage

I used a very simple recipe:
2 lbs chicken thighs
Salt: 16g (23/4 tsp)
Cure #1: 2.5g (1/3 tsp)
Cracked Black Pepper: 6g (3 tsp)
Chopped garlic: 10g (3 cloves)
Dried Thyme: 2g (1 1/2 tsp)
2 tbs olive oil
Cold Water: 100g (3/8/ cup)

Cured sausage will have quite a different flavor that fresh. Try it . It is really easy.

I haven't smoked any sausage YET. Will have to try this process. Thanks for the info and recipe. Josie

smokinvegasbaby · Dec 4, 2014

boykjo said:
You can hot smoke the sausage without cure. Run the smoker at 180 to 210 and sausage has to reach 160 in less then 4 hrs. With chicken sausage take it to 170 IT

Mike W said:
Thank you for the recipe, I will have to make a change with the oatmeal. My wife has a gluten allergy. Did you include the oatmeal for texture or moisture absorption?

I used the oatmeal as a binder. The apple and eggs gave this sausage a lot of moisture. The next time I make chicken sausage I will use the larger blade so the meat has a little more body to it. The guy that share this recipe with me used Panko crumbs for the binder. Let me know what you used to make it "gluten free". Josie

smokinvegasbaby · Dec 4, 2014

boykjo said:
You can hot smoke the sausage without cure. Run the smoker at 180 to 210 and sausage has to reach 160 in less then 4 hrs. With chicken sausage take it to 170 IT

Thanks boykjo - I will follow your recommendations.

Be blessed and keep on making awesome sausage!

Josie

smokinvegasbaby · Dec 4, 2014

CrazyMoon said:
That sausage looks divine. Nice job!

Thanks CM!

smokinvegasbaby · Dec 4, 2014

boykjo said:
I store my sausage overnight with saran covering the meat directly on the meat. No head space.

Joe

ok Joe - tonight I made Italian sausage and I covered it with plastic wrap directly on the meat per your recommendations!

Josie

welshrarebit · Dec 4, 2014

I want to be your neighbor!!!

Looks awesome...

redheelerdog · Dec 4, 2014

Looking awesome Josie, I am glad you are having fun with your new stuffer and thanks for the recipe.

Keep up the good work!

smokinvegasbaby · Dec 4, 2014

Welshrarebit said:
I want to be your neighbor!!!

Looks awesome...

Lol Welshrarebit!!!! come on over............always plenty of food to sample!

Be Blessed,

Josie

smokinvegasbaby · Dec 4, 2014

redheelerdog said:
Looking awesome Josie, I am glad you are having fun with your new stuffer and thanks for the recipe.

Keep up the good work!

thanks redheelerdog! I am having so much fun with my new stuffer. So far this week I have made 4 lbs. of chicken sausage, 5 lbs of Spicy Italian Sausage and 5 lbs of hot links. My freezer in the garage is full of sausage........guess I better fill up my fridge in the kitchen too!

Be Blessed, Josie

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