More Buffalo Chicken Sausage

Discussion in 'Sausage' started by pandemonium, Apr 26, 2010.

  1. pandemonium

    pandemonium Master of the Pit

    I know ive been complaining about the chicken but man it tastes better than pork sausage i think.I used siracha this time and the test pattie was awesome!!!
  2. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    WOW Those look fantastic! Great job! [​IMG] For sticking to it till you get it right!

  3. meatball

    meatball Smoking Fanatic OTBS Member

    I'll take a few pounds of that! Looks great!
  4. pandemonium

    pandemonium Master of the Pit

    Thanks!! also anyone that makes their own sausage you need to make these because they taste way better than you would think, i thought buffalo chicken sounded kinda gross but they are my favorite now.
  5. solaryellow

    solaryellow Limited Mod Group Lead

    Sriracha works very well with it. We grilled up some more this weekend.
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Really good looking links! [​IMG]
  7. roller

    roller Smoking Guru SMF Premier Member

    You did a real good job....
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that is some good looking sausage alright. I'm also a little curious about the taste but maybe I'll have to try it next time I doing some sausage. [​IMG]
  9. nice sounds good...pork rules though :)
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    You smoke those at all or are they more of a raw brat style sausage?
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Sausage...[​IMG]
  12. jak757

    jak757 Smoking Fanatic Group Lead

    Great looking sausage. Will you share the recipe & process with us?

    Thanks!!! [​IMG]
  13. pandemonium

    pandemonium Master of the Pit

  14. pandemonium

    pandemonium Master of the Pit

    just wanted to say that the blue cheese does add great flavor to them, this batch i didnt use it and they are not as good, so next time i will use it.
  15. I know this is an old thread, but I'm making this recipe in a 5 lb batch on Sunday and wanted to see if anyone has done it recently and had any feedback. I'm removing the bacon all together....I know I know. The batch is for a non pork eater, thus the purpose for making chicken sausage. 

    Also, I see that someone above was adding oats as a binder. I understand the idea, but I'm unsure of the amount to be used in a 5 lb batch. Are they processed to be more like a flour then added or just thrown in hole right out of the box. I'm also going to season with dry seasonings only before grinding. I don't like the idea of running a somewhat liquidy mixture through my grinder. Nor do I see this as being a benefit.

    Thanks guys!

    Have I said how much I love this place yet?

Share This Page