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Hi I'm looking for a recipe for chicken sausages for a BBQ, any ideas anyone?

Hello, Tahir.

I stole this from the web. The problem here might be to little fat. Use some chicken fat, perhaps?


Italian chicken sausage:

1 pound ground chicken
1/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained and diced
1/2 cup chopped Italian flat leaf parsley
1 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, divided
2 tablespoons olive oil, divided
1 large sweet onion, sliced
3 cloves garlic, slivered
1 green bell pepper, cut into strips
1 tablespoon red bell pepper, cut into strips
2 tablespoons red wine vinegar
1 (1 pound) loaf Italian bread, cut in half lengthwise
4 (1 ounce) slices provolone cheese


Also, using an ordinary butcher's sausage recipe, but instead of pork and backfat use chicken/turkey mixed with grated vegetable lard.

And sheep casings, if you want to keep it non-porcine.

Hi Erik, thanks for that, what about some beef fat?

Tahir,

I have adapted my veal bratwurst recipe for you, you'll need to add chicken skin (high in fat) to make up for the leanness of the meat.
Bratwurst are traditionally poached first to achieve the characteristic white look and then grilled or fried afterwards.

Chicken Bratwurst

1 kg lean chicken
300 grammes chicken skin
15 grammes salt
8 grammes white pepper
5 grammes caraway seeds
5 grammes marjoram
3 grammes mace
1/4 pint milk or single cream

1.Mince the chicken and fat finely
2. Mix all the other ingredients together
3.Mince all the ingredients together
4.Stuff into sheep's casings.


Franco

Thanks Franco, how fine is fine? Will it need more than one pass on my mincer?

Once with just the chicken and then again with all the ingredients should be ok, there isn't anything to stop you doing it coarse but usually a bratwurst is very fine, it's a matter of personal taste.

Franco

Well now I just need the attachment for my chef and some casings....

What qty of casings do I need for say 20lbs of sausages?

Half a hank (50yards) should do it.


Franco

And I think beef fat should do just fine.

Why dont you try my mountain sausage with beef and beef fat, or mutton and mutton fat? 2,5 kg meat and 0,5 kg fat should be fine, I think. Ask Paul about that, he must have made that sausage more often than I have.

Erikht wrote:And I think beef fat should do just fine.

Why dont you try my mountain sausage with beef and beef fat, or mutton and mutton fat? 2,5 kg meat and 0,5 kg fat should be fine, I think. Ask Paul about that, he must have made that sausage more often than I have.

Where's that Erik?

Erikht

If you mean ask me, I have never made a chicken sausage. Although I have made chicken meatballs for use in a tomato sauce. I actually skinned the chicken but utilised the fat that normally comes with the bird. ie. the lumps of fat just inside the belly cavity, the fat found along the front of the thighs and around the neck opening etc. I did use a small amount of rusk and, as it wasn't put into a casing, an egg to bind. I added a small amount of finely grated orange zest (be careful as it will quickly overpower the meat as it is crammed with strongly flavoured oil) and a few herbs.. sage and thyme I seem to recall. There seemed to be enough fat and the texture, although tight, was still good. It was cooked in the sauce and kept quite moist.
Maybe I should try and make a chicken sausage sometime, although omit the egg and add a little pork fat.

Regards, Paul Kribs

I was talking about the venison sausage, Paul.

I always use pork fat with venison. I cannot comment on beef fat as I have not used it in sausages..

Regards, Paul Kribs

You will find some chicken sausage recipes in the link below

http://forum.sausagemaking.org/viewtopic.php?t=324

Hope this helps
Regards
Sausagemaker