Chicken sausage



  • Have any of you made any chicken sausage? I am curious to know what you do to make up for the leanness of the meat. What I am considering is grinding all of the meat from the chicken with the skin and seeing how that works. Have any of you done this?



  • I have not made chicken sausage. Wonder if you grind the dark and white to get the correct fat content?!? I don’t know about grinding the skin…maybe that is the way to go? idk. I just looked in my go-to sausage book. not many chicken recipes…but there was one for turkey sausage. It used 7.5 lbs turkey, 2.5 lbs pork trimmings.

    If you are using whole birds, get some in the 5 plus pounds range…they may have enough fat on them to use. Broilers are great for growing your own. Easy to get from a Farm Store in the Spring or a 4-Her. Only take 6-8 weeks to grow and get nice and fat. We usually grow them until 6-8 lbs…and they are usually loaded with fat. Or check with your local butcher…sometimes they will give you the fat off animals for free. Can you mix turkey fat with chicken, idk…

    Good luck. Maybe Austin has a solution…

    pete.


  • Admin

    @Clay @mcherbies

    Chicken sausage is fun to make, and we’ve done quite a bit of it here in our test kitchen. You can definitely add the skin to help increase the fat content, and adding pork fat is always an option as well if you don’t want a 100% chicken sausage. Thigh meat is fattier than white meat, so that helps as well either doing all dark meat, or part of both.

    We’ve done chicken sausage as 100% chicken breasts, thus probably 95-99% lean, and used chicken thigh meat to make 88-92% lean.

    Probably the best version we’ve made here was with 100% thigh meat.

    Adding water and a meat binder like Sure Gel will help with a lean sausage like chicken. It’s hard to exactly say how much to use though, and how much water to add. Chicken will purge a lot during thawing, and even chicken that is already “water added” or pumped may slightly vary depending on how well the already added water bound to the meat already. We’ve typically varied the amount of added water and Sure Gel each time. Adding some will be good, but if you do too much, it will make the meat really soupy since chicken doesn’t have the same structure to it like pork or beef. It will also really help in making chicken sausage if you keep the meat extra cold to give it a little extra structure and not get too warm and start getting soupy.

    Let me know if I can help with anything further!



  • @Austin @mcherbies
    Thanks to both of you for getting back to me. At this stage I’m just trying to get as much information as possible from experienced sausage makers. Once my new grinder from Walton’s comes in I’m going to be doing a lot of experimenting myself.
    It makes sense that making sausage using strictly thighs would create the best tasting end product.
    I didn’t really think about the water added to store bought chicken playing into the binding properties of the mixture. That would definately be a guessing game when adding Sure Gel. Having the ability to grow or at least have access to fresh broilers would probobly bring some consistency to the mix.


  • Regular Contributors

    @Clay Like Austin, I have good luck using thigh meat for chicken sausage. Their Mango Habanero seasoning pairs very well with chicken for brats, but it does have some heat.


  • Walton's Employee

    I finally have the Chicken Thigh Brat video done and posted to youtube you can view it here https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat I have to say it made a big difference and the South of the Border Cheddarwurst was a great choice, these were probably the best Chicken Brats I have made!


Log in to reply
 


Active Users


Recent Posts

  • T

    MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
    Thanks for info.Tarp.

    read more
  • @tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.

    As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!

    read more
  • T

    I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
    But we like it hotter than most people but it might not flavor it correctly.???

    read more
  • Smores Will it BBQ? Smores!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!

    Prep Time

    5 Minutes

    Cook Time

    10 Minutes

    Ingredients

    Marshmellows
    Graham Cracckers
    Chocolate

    Utensils Needed

    Foil Pan

    Instructions So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are going to try BBQing Smores!

    Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.

    Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.

    We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.

    We had our grill running at 450° and we let them cook for about 10 minutes.
    I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!

    So, Will it BBQ?

    So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!

    Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder XXXXXXXXX Hi-Temp Ghost Pepper Cheese Hi-Temp Cheese

    read more
  • @mesbilawson That’s awesome, hope your next batch is as good as the first!

    read more
  • M

    @jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!

    read more

Recent Topics

Popular Topics

10
Online

1.3k
Users

534
Topics

1.8k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.