What type of sausage is recommended/tried with ground chicken???
@angel4us I love making Chicken Sausage, it’s a great way to have a healthier option. We actually did a post and a video on this check out the post https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats and the video https://www.youtube.com/watch?v=lYu5S8qtvEY .
I listed out some favorites in the post but here is a quick list of some of the seasonings that I think work well with Chicken, Habanero Mango (if you like heat try this one, not all that hot but does have some kick to it) Supreme Pizza Bratwurst, Rueben Bratwurst, Feta Cheese and Spinach, Hot Buffalo Wing and the Sun Dried Italian.
One thing to keep in mind is that since chicken is lower fat than pork or beef the taste will be toned down a little bit as the fat acts as a delivery system for the seasoning. You can combat this by using the full bag of seasoning but only using 20 lb of meat or you can add some fat but that sort of defeats the purpose of making a healthier brat!
You should still check out the post and the video for some more tips like using a binder!
I hope it works out well for you, post some pictures if it comes out well!
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?