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I finally got around to making up some chicken sausages. Greek style and Thai style

Chicken, Spinach, Feta sausage

5 lbs. deboned and skinned chicken thighs and legs
8 oz. raw baby spinach chopped
½ medium onion chopped fine
½ lb. Feta cheese, crumbled
1 Tbs. Coarse salt
2 cloves garlic chopped fine
1 Tbs. black pepper
1 ½ tsp. Marjoram
½ cup milk powder

5 oz ice water.
Grind chicken in a semi frozen state through a medium plate. Add water and all other ingredients, mix well then stuff into natural casings.


Thai Chicken Sausage

3.5 lbs. chicken chunks
1 bunch cilantro or parsley
¼ cup fish sauce
3 Tbs. fresh basil
3 Tbs. fresh mint
2 cloves garlic chopped fine
1 ½ Tbs. fresh grated ginger
2 Tbs. Thai green curry paste
1 Tbs. sea salt
1 tsp. red pepper flakes
1 Tbs. black pepper
1 tsp. cayenne pepper

4 oz. ice water

Grind semi frozen chicken through a medium plate, add spices and water mix thoroughly and stuff into hog cases. Link sausage into 5” links and keep in fridge overnight to set the links and meld the spices. Package or eat.




Thai spices and herbs ready to mix



Thai all stuffed



greek all stuffed



taking a fridge nap to set the links and meld the flavours, I'll eat some tomorrow and package the rest

Thanks for sharing Big Guy! I really need to try a chicken sausage but it's been way to hot here to even think about it.

I wonder if goat milk powder would add too much goat milk flavor to the chicken. Chicken is so mild compared to pork.

would using a mix of dark and white meat make it too dry?

dba1954 wrote:would using a mix of dark and white meat make it too dry?

No, dark meat keeps the moisture in, I normally for chicken only do 75% dark meat and 25% white meat or a chicken and pork combination 75% dark meat and 25% pork shoulder

HTH

I thought I would try the Thai chicken sausage today. Going to go with .87 pounds of pork and 2.7 pounds of chicken.
Also going to use chicken stock instead of water to mix up the spices.
The wife does not like real hot and spicy things. How hot was the Thai sausage. Or should I not add the cayenne pepper?

never mind.
I made them and all I can say is WOW!!!! They turned out really good. Next time I will make a double batch.

Well I'm a little late on the reply, but the Thai have some heat , its such a personal thing you just have to try them and then adjust the recipe to your taste.

no problem,not to worry.
Next time I may have to try tossing in some pine nuts to the batch. I usually make venison breakfast links (with hunting season starting up) so this is my first time at trying something different. Thanks for the recipe !!

I made your chicken feta sausage and my son said that was the best thing he ever ate.

Hey Big Guy, for the chicken sausage with the feta try tossing in some diced roasted red peppers (no skins). I've been making them with a pretty similar recipe to yours but with the peppers for awhile and they're awesome.

I'll have to give that Thai recipe a try!

Giving the spinach feta a go this week, can't wait! Thanks for the recipe.

I tried the Thai version this week and also had a resounding success with it.

We frequently have a lot of cockerels and older laying chickens past their laying time, which are too tough to do much else other than slow-casseroling with, and as nice as a 6-hr pot roasted chicken is, there is a limit to the number of times a month you want to eat it. I had half a dozen ex-layers this week, 4 ex-batts and two posh birds' probably 3 or 4 years old, and used them for this and it was superb. That the raw meat was a good deal tougher than the average roasting bird may have even been an advantage - the sausages had roughly the same texture as pork sausage.

My children loved them. This is always a major plus. I might tone down the cayenne next time to make it more to their taste. I also added a whack of lemon grass paste.

I wrote it up on my blog (crediting Big Guy and the forum, but am too much of a luddite to know how to make a hotlink - if anyone knows how to do this in WordPress, please let me know).

Will be trying the spinach feta version tomorrow, having taken advantage of the special offer in Lidl on feta this week.

Does it not work if you just use html?

Code: Select all

<a href="http://www.sitename.com/">link title</a>

For this page, that would be:

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<a href="http://forum.sausagemaking.org/viewtopic.php?t=8379">Big Guy's sausage</a>

Phil

Do I just insert that in my text as I input it? or do I have to monkey around editing via FTP editor things? Sorry I am v new to this blog malarkey.