by harleykids » Fri Apr 27, 2018 12:07 am
I have used every casing on the planet, they all work for different things, some better, some worse.
For your dilemma, you can use collagen casings. Don't even have to tie them off, just stuff the collagen casing like an endless tube and then cut your links to length when done! easy!
Or better yet, just make the sausage and don't stuff it into casings! Just form it into bulk patties! then they can have a chicken sausage "burger" or patty, and leave the hog casing sausages to the folks without dietary restrictions! Nothing is as good as a hog casing unfortunately....nature makes the best casing!
Here is my chicken spinach feta sausage recipe....it is FANTASTIC and super easy. Always a favorite sausage at parties.
Chicken Spinach Feta Sausages
Ingredients for 1kg (2.20 lbs) meat (boneless skinless chicken thighs):
170g (6 oz) feta cheese crumbles
100g (3.50 oz) spinach
42g (1.50 oz) onion,
12g (2-½ tsp salt)
1.5g (1/3 tsp) marjoram
3g (3/4 tsp) white pepper,
10g (2 tsp) non-instant skim milk powder
2g (1/2 tsp)garlic powder
25ml (5 tsp) water.
Grind chicken thighs with 7mm plate, then add salt, spices, crumbled feta, coarsely chopped spinach and diced onion.
Add the water, mix everything until it sticks to your hand, then stuff into hog casings, collagen casings, make into bulk patties, burgers, whatever form you choose!
Grill over medium heat.