Jonathon Years ago, we did hundreds of pounds of venison summer sausage over time with 2 cups powdered milk to a 25lb batch. Always seemed to work fine.
Greek Chicken Sausages
Making ~6lbs today. I kind of made this up, here is what I have:
2,500g boneless, skinless chicken thighs
390g back fat
290g sun dried tomatoes
6g white pepper
3 cloves of garlic
145 g SPC for binding (I don’t have carrot fiber on hand)
Feta cheese broken into crumbles
~ 250 - 300ml cold water
Will mix all but cheese water and run through 3/8 plate, then mix with water until nice and tacky. Add cheese to blend and stuff in 32-36mm hog casings.
That sounds good. I been wanting to try some chicken sausage/brats. Just trying to find the time.
That probably will taste very good. I have made Italian sausage a bunch of times because his wife doesn’t eat pork. Never added pork fat and it is still pretty awesome. Thighs are juicy as is. Pork fat couldn’t mess it up IMHO!