Chicken Italian sausage .

Discussion in 'Sausage' started by chopsaw, Dec 27, 2014.

  1. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    I've been  trying my hand at sausage making for a few years now . Had some good results with the traditional recipes ( pork ) . I wanted to try a chicken sausage .  So I saved trimmings and some skin , and added some breast meat . Decided on Italian . I had 3 lbs of meat . Used my formula for 5 lbs ( when I use pork ) but lowered the salt and raised the amount of fennel and anise . Added olive oil for some fat . Rested in the fridge for 2 days . I let 2 dry to room temp today , then put them on a Weber kettle for a test . I really expected failure , but ended up with awesome . Very happy with the result . The look on my kids faces told the story , and made the effort worth it . 
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You asked for it........................

  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Good job on the sausage!! If the kids like them you've won. Did you use any binder like soy protein or powdered milk?
  4. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    No I didn't . I wanted to see the results without first . Maybe the olive oil served the same purpose ?  

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