Just got 40lb Boneless Skinless Chicken Breast

Discussion in 'Sausage' started by sedge99, Sep 28, 2015.

  1. sedge99

    sedge99 Newbie

    Hello,

    I was given 40lb's of boneless chicken breast and wanted to make sausage for the first time before I start with pork.  It was given to me and I wanted to experiment before I picked up my pre-ordered pork this winter.   I am new to making sausage and have read through this site that the best cut of chicken is boneless chicken thighs w/ skins.  I however, saw different suggestions using BSCB and the norm is using SPC/DHFM, I have received SPC through SM today and was wondering does anyone have a recipe using both SPC with olive oil and any ratios on how much olive oil per lb of BSCB.  I was going to make 20lb of Italian and 20lb of breakfast sage sausage using Pop's family recipe.  
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]

    IMHO if your new to making sausage I would start with a small amount first. Find some cheap (sometimes 49 cents / lb) large fatty chicken leg quarters and add the chicken breast meat to the dark meat for fat

    My 2 cents
     
  4. mummel

    mummel Master of the Pit

    Yeah lean chicken breast can come out tasting like cardboard.  You definitely need to moisten it somehow. 
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I would save the breasts for smoking, and get yourself some thighs for sausage making. You can make sausage from breasts but it will be super lean. If you want to use the breasts get yourself some thighs to mix in. I have had good success using 50% breasts and 50% thighs, skin and fat included. The recipe I used in this thread is super tasty:

    http://www.smokingmeatforums.com/t/183276/testing-out-the-lemon-squeezer
     
    Last edited: Sep 29, 2015
  6. [​IMG]   all the above information is good, if you are going to use the lean breast you are going to have to add fat (of some type) or the sausage will be dry.

    good luck with this adventure,

    Keep on Smokin

    Tom
     

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