Danny what kind of sausage fresh or smoked?
looking for a good all around sausage recipe, please help
dannylang
http://www.smokingmeatforums.com/t/173491/fresh-kielbasa
tropics looking for something thats good on the grill, brats, polish, itailian as long as it is homemade.
thanks
dannylang
I do about the same for chicken, but I may also grind some frozen skin. To prevent over cooking, I started poaching my chicken sausages a few years ago. After I make the sausages, I put them in the smoker at 120° for an hour or so to dry, smoke at 150° for 2-3 hours (depending on smoke used), and then put them into 170° water bath until I get an IT of 160°. I use my PID controlling a hot plate for the bath, but this can also be done on your stove top, you just have to experiment a bit up front to find the sweet spot on the stove setting.
I make chicken sausages without skin or any additional fat with untrimmed chicken thighs. I had half a cup of NFDM to the recipe and they are really juicy as long as I don't overcook them. Sure they are not as juicy as an 80/20 fat blend but if you're looking to cut calories and fat they are a great alternative.