Making a Chicken Sausage

Discussion in 'Roll Call' started by huge bama fan, Mar 2, 2016.

  1. huge bama fan

    huge bama fan Newbie

    Forst hello ive been reading for over a year now and i have decided to join. Ive gotten into making sausage and everyone loves it but i have a guy at work who cant try it for religious reason but he asked if i could make him soem out of Chicken or Turkey. Do you guys have any ideas.. TIA......

    BTW here is my equipment

    Masterbuilt 30" Electric Smoker

    5" stuffer

    2.6 h.p. grinder
    Probably going to have to get a larger smoker so u can keep up with the demand im getting from friends.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  3. My favorite has been a sundried tomato /mozzarella chicken sausage but am going to give a Thai chicken sausage a shot this weekend
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    There are plenty of good chicken sausage recipes on the forum.  This is one of my favorites: 

    http://www.smokingmeatforums.com/t/201583/chicken-sausage-italian

    Something to be careful about is that the majority of sausages use natural hog casings so if the person you want to make sausage for cannot eat pork because of religious reasons, the casing will be off limits as well.  You can order sheep casings and I believe there are some synthetic but edible casings available.  Or you can just make patties and not worry about the casing at all.
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Poultry sausage can be dry, as mentioned....   I think it is important to use dark meat...   use the skin also as it has fat attached, freeze it first before grinding, sharpen the cutter blade and surface sharpen the plate for a perfect fit up so there is no smearing...  I think Brican or MrT has a good video on how to fit up blade and plate...

    I would also use a something like Soy Protein Concentrate to hold moisture and bind the product....   Also Ames Phos holds moisture very well..  I use both of those products when making sausage...

    My mistake....  Cranky Buzzard made the videos...

     <iframe width="420" height="315" src="https://www.youtube.com/embed/PT2uHuyKVRU?rel=0" frameborder="0" allowfullscreen></iframe>

    <iframe width="420" height="315" src="https://www.youtube.com/embed/AeUNzf1VewE?rel=0" frameborder="0" allowfullscreen></iframe>

    <iframe width="420" height="315" src="https://www.youtube.com/embed/YdpGq0_bcmg?rel=0" frameborder="0" allowfullscreen></iframe>
     
  6. huge bama fan

    huge bama fan Newbie

    Thanks guys for all of your help
     

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