SBC Chicken Sausage

Discussion in 'Sausage' started by irishteabear, Jan 31, 2010.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Finally got a chance to make ShooterRick's Snake Bitten Chicken sausage. I winged it as I went along.

    6 lb boneless, skinless chicken thighs
    4T SBC rub
    3/4 c injection liquid

    Ground only once using the bigger holed plate. Stuffed into 32/35 casing.
    After being ground, I put in the fridge overnight. Did not add seasonings until this morning.



    5 lb links, saved one pound for chicken sausage patties for me for lunch.



    I'm not sure if I'm going to smoke some or not. Initial taste test was good. I would add more rub next time, but would do that to half the batch because I live with wimps.
     
  2. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks good Dawn. As I said before we like it best grilled. Nice Links!
     
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Those look fantastic Dawn, very very nice. How did you make the injection?
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    That's gonna be tasty!
    Nice job Dawn, did you use a KitchenAid for the entire process?
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow those look great - Looking forward to hearing about the injection sauce too. Thanks for posting
     
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I used the injection liquid from ShooterRick's SBC rub recipe.

    Yes, it's all I have for now.
     
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Haven't tried making sausage yet but considered the grinder/stuffer for the KitchenAid but had heard some complain about the stuffer being a pain but your sausages looked like they came out fine to me.
    How would you rate its grinding/stuffing abilities?
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    wimps (grin) those look great Dawn,I havn't found anything that SBC rub don't go with.ya seems you needing to start making seperate batches.
     
  9. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    As a grinder it works great, haven't had any problems.

    The last time I made sausage it was a job and a half to use the stuffer. Not sure if it was operator error or what. This time it went smoothly and quickly. I don't know if I would make big batches of sausage using it, but for 5-10 lbs it works fine.
     
  10. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Two of the SBC links disappeared as soon as I brought the platter in. Got 4 [​IMG] for taste. They were moist inside, not dried out at all. The casing held them together nicely. Next time I will do a batch for me with at least 2T more of rub. The only other change I might do is a bit of binder of some sort. Not really sure it's necessary though.

    The other sausages on the platter are store bought kielbasa and brats that the kids picked up the other day while we were at BJs.
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Dawn...[​IMG]
     
  12. pandemonium

    pandemonium Master of the Pit

    is that really only 5lbs of meat that made all those links? i hope so thats a good amount for one filling of my new stuffer.
     
  13. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Yes, it's about 5lbs of meat. I didn't feel like dragging out the scale so just eyeballed it.
     

Share This Page