Chicken/Turkey breast meat breakfast sausage and Brats.
Looking for tips, tricks, and ideas for making lean poultry sausage. Are there additives that can be employed to offset the lack of fat and make a better sausage?
Boudreaux last edited by
One that Jon uses when he makes chicken brats is Cold Phosphates, it raises the Ph of the meat to allow it to hold more water so you can always try that one.
@1grinder I make a ton of Chicken Brats here and I love playing around with additives and ingredients to try to make them as juicy as possible. What @Boudreaux said is correct about using Cold Phosphate to help increase the water holding capacity of the meat. I like to use this together with Carrot Fiber as that can hold up to 26 times its weight in water, meaning if you add one oz of carrot fiber you can add 26 oz of water and it will hold all of that. When making a low-fat sausage you need to do everything you can to prevent it from drying out.
I’ve done a few videos on this subject. https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst I think gave me the best results on camera as I used both Carrot Fiber and Cold Phosphate for the first time together. I will post the links to the other two below in case you want to see them as well.
If you are really wanting to make the best poultry brat you can then instead of the carrot fiber I would suggest using Super Bind. It is more expensive but it is a mix of Carrot Fiber and Potato Starch so you get the benefits of the carrot fiber but the potato starch begins to gel at the same temperature that meat starts to expel its water so it soaks it right up and binds it in there.
Also, try using some chicken thighs instead of all breasts, the extra fat from the thighs will help.
Good luck and if you try anything different and it works out really well (or really terribly) let us know!
@boudreaux Thank you so much. I like the people that hangout here at Walton’s Community, it’s a super resource for beginners like myself.
@jonathon Thank you for the fast response. Looks like it time to get another order in. While I love my bacon, pork sausage and other meaty delights, I have been struggling with my weight. In the passed year I have managed to drop 50 lbs. with Weight Watchers and they subscribe to eating more lean proteins. I’m trying to broaden my menu choices using the lean poultry breast to create new flavor profiles. Will definitely check out the turkey brat video Thanks again and have a Merry Christmas.
@1grinder Merry Christmas and good luck! This is a hard time of the year to lose any weight, at least at my house, but it can be done with some will power!
@papasop I have a response from the manufacturer…
They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.
My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
@Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!
Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
@jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.