Clay last edited by
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?
mcherbies last edited by
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…
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!
Clay last edited by
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.
@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.
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!
I am currently using a small scale jerky gun from RedHead to shoot jerky, until I can afford the equipment here. Will the sausage stuffing tubes and meat stick tube fit the RedHead or Jerky Cannon gun?
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???