Getting set to roll out some fresh chicken sausages. Started with 6.41 pounds of skin on, bone on thighs. Did the usual trimming. Removed all the skin, this will be used for schmaltz making. Which probably needs to happen soon as the storage bag is now full. Saved the bones for stock. Ran the meat and what fat was on the meat through the Kitchenaid grinder., course grind. Ya know I have to say if you're only doing small branches like I'm doing for these one off sausages the Kitchenaid grinder is ample. If your doing mega loads, ten pounds or more then get a dedicated grinder.
Everything is chilling right now for a bit. I ended up with 3 pounds of ground chicken. If I'd added the skin I'd probably gain a good pound I guess or close to it.
I bought these casings prior to the big Customer Service Nightmare. I hope they work okay. I'm going to be working some natural casing into the mix as I start making some other sausages. The chicken ones though will always use the collagen since my wife is adverse to using the others...
Smoke away!!!
Everything is chilling right now for a bit. I ended up with 3 pounds of ground chicken. If I'd added the skin I'd probably gain a good pound I guess or close to it.
I bought these casings prior to the big Customer Service Nightmare. I hope they work okay. I'm going to be working some natural casing into the mix as I start making some other sausages. The chicken ones though will always use the collagen since my wife is adverse to using the others...
Smoke away!!!
