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.

  • Team Orange Admin Walton's Employee

    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.


  • 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.

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    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
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

22 users active right now (4 members and 18 guests).
TexLaw, BrentJ, jc4475, Jay871, Mcjagger

Board Statistics

Our members have made a total of 22.3k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, john042663.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

24
Online

10.6k
Users

2.4k
Topics

22.3k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.