chicken sausage

Discussion in 'Sausage' started by eman, Feb 27, 2012.

  1. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Used my grinder for the first time today and made almost 20 lbs of chicken sausage.

    i used a recipe from Emeril .

     Turned out very tasty and not bad for my 1st try.

     The recipe calls for seasoning the meat and letting it sit overnight in the fridge.

     I ground it thru  the med plate and then again thru the small plate.

     Only problem i had was even w/ mixing cut up chicken by hand ,grinding , mixing by hand a second time and grinding again i did not get an even distribution of spices.

     Since i had chilli powder , paprika and cayanne i could not go by color at all.
     
    Last edited: Feb 27, 2012
  2. solaryellow

    solaryellow Limited Mod Group Lead

    Congrats Bob! Where are the pics?
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    no camera = no pics
     
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Any chance you could post the recipe?
     
  5. Congrats but no pic it didn't happen! LOL
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Congrats on your first run on the grinder Bob

    Not sure why your spices wouldn't be distributed after an over night on the meat and 2 grinds.
     
    Last edited: Feb 27, 2012
  7. venture

    venture Smoking Guru OTBS Member

    Lots of ways to skin the old cat?

    That is why I like to grind my meat, mix the spices in liquid, then mix.  But either way, you can git er done!

    Good luck and good smoking.
     
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Yea, I would think half a cup of ice water would have helped with the spice distribution.   How did the sausage come out, was it pretty moist with out the additional water?  Did you stuff in casings or just use fresh? 
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    What part of the chicken did you use, White,dark or both.. With the chicken being so lean with no fat The spices might look like they didn't disperse but just marinated the meat

    Joe
     
  10. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I used 16 lbs of chicken breast and 4 lbs of smoked bacon.

     No stuffing yet just fresh patty sausage.

     It is good and moist and binds good for making patties.

     if i decide to stuff some of it ,i will have to add some liquid to get it through the stuffer.

     BB Fan . It is Emerils home made spicy chicken sausage recipe  from emerils .com
     
  11. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    What the reason to grind twice ?
    Why not just grind with the small plate the first time?
    I see most people grind twice just wondering the reason behind it ?
     
    Last edited: Feb 28, 2012
  12. desertlites

    desertlites Master of the Pit OTBS Member

    congrats Bob-I also agree with mixing with small amount of water. spices don't mix very well in ice water and since it's going into the fridge after u can use a luke warm,with no probs.when you get into stuffing it's just in the hand mixing,mix-mix-and mix again. good luck sausagemaker!
     

Share This Page