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!
A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics
Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at [email protected] with any suggested topics or questions!
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”!
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.
Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s