Hot Chicken Sausage

Recipes for all sausages

Hot Chicken Sausage

Postby DanMcG » Mon Nov 03, 2014 10:58 pm

This is one of those that I've been meaning to try and never got around to it..............till yesterday. Made up a 5 lb batch using Texas-hunters (ken, from Smoked-meat.com) recipe and changed it some. I used some Spanish smoked paprika and doubled up the amount and for the hot pepper I used some Smittys pepper mix that I got from the Mad Hunky.com.
Other then that it's kens recipe and it's pretty tasty and hot.
I rarely do chicken sausage and never thought you could do it without added skin or fat, but he's right you don't need it.

Image

Image


Heres the recipe I used.

T-H's Chicken Hot Links

Skinless chicken thighs 5 lbs
Salt 32g
Red pepper flakes 10g
Chopped garlic 24g
Smoked paprika 20g
White pepper 12g
Smittys hot pepper mix 10g
Mustard seed 22g
Basil 5g
Water 4-5 oz

Grind near frozen chicken thru 1/8 plate.
Add spices to meat and mix until sticky.
Stuff into 29-32 hog casings

Thanks for checking them out
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Re: Hot Chicken Sausage

Postby DiggingDogFarm » Tue Nov 04, 2014 12:38 am

They look great Dan!
Chicken sausage is something that I've never made....I need to give it a try soon.



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Re: Hot Chicken Sausage

Postby wheels » Tue Nov 04, 2014 1:16 pm

Dan

Any suggestions for a substitute for 'Smittys hot pepper mix'?

Phil
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Re: Hot Chicken Sausage

Postby DanMcG » Tue Nov 04, 2014 5:39 pm

From the website;
"The famous Smitty's 2014 spice mix... plenty of heat, and a nice balance of Thai, Habanaro, Jalepeno and other peppers/spices combine to give a nice high heat AND flavor level"

I think it also has some Hungarian paprika too.. thats about all I can give ya Phil.
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Re: Hot Chicken Sausage

Postby wheels » Tue Nov 04, 2014 5:48 pm

Thanks Dan.

Phil
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Re: Hot Chicken Sausage

Postby quietwatersfarm » Tue Nov 04, 2014 8:47 pm

This looks great. Love Chicken sausages.

Did the recipe include your doubled up paprika Dan? and also black or yella mustard seeds?

Will be giving this a go soon :)
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Re: Hot Chicken Sausage

Postby DanMcG » Wed Nov 05, 2014 9:05 am

Yes John the recipe reflects the extra paprika. and the seeds were yello. Heck I didn't know there were black ones.
I upper the paprika mainly to add some more color to the links, and I figured a little more heat wouldn't hurt.

If you do make them I'd love to see what you do to tweek the recipe.
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Re: Hot Chicken Sausage

Postby quietwatersfarm » Wed Nov 05, 2014 9:10 am

Will let you know, looking forward to this :) thanks again
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Re: Hot Chicken Sausage

Postby warston » Sun Nov 01, 2015 6:17 am

Hello Everyone
it's always nice and spirit refreshing to be around here !
I tried this recipe with a batch of 3 lb of grounded chicken but after i mixed everything and put the sausage in a bag to cure for 2 days, i looked to the cure box and OPS it was 3,9 gms of cure #2 instead of cure #1 :? :? :?
any suggestions will be appreciated !
Thanks
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Re: Hot Chicken Sausage

Postby warston » Sun Nov 01, 2015 6:54 am

warston wrote:Hello Everyone
it's always nice and spirit refreshing to be around here !
I tried this recipe with a batch of 3 lb of grounded chicken but after i mixed everything and put the sausage in a bag to cure for 2 days, i looked to the cure box and OPS it was 3,9 gms of cure #2 instead of cure #1 :? :? :?
any suggestions will be appreciated !
Thanks

correction on the weight, it's 3.38 lb instead of 3
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Re: Hot Chicken Sausage

Postby wheels » Sun Nov 01, 2015 5:02 pm

Have you got the correct thread? There's no cure in this recipe.
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Re: Hot Chicken Sausage

Postby warston » Sun Nov 01, 2015 10:16 pm

wheels wrote:Have you got the correct thread? There's no cure in this recipe.

I followed the recipe on this thread adding the cure amount calculated for sausage using cure#1 from another thread . Shall I dump the meat because I mistakenly used Cure#2 or is there anyway around it ?
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Re: Hot Chicken Sausage

Postby NCPaul » Sun Nov 01, 2015 11:57 pm

You can give the sausage three or four days in your fridge for the nitrite to react, then eat them as fresh sausages.
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Re: Hot Chicken Sausage

Postby wheels » Mon Nov 02, 2015 12:47 am

Warston,

Take Paul's advice. He's been more gracious than I would.

DO NOT take one recipe and mix it with another, add cure, and think that it's a good idea...

...I'll say again:

DO NOT take one recipe and mix it with another, add cure, and think that it's a good idea...

...DO NOT...

...you get the idea!
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Re: Hot Chicken Sausage

Postby warston » Mon Nov 02, 2015 5:51 am

NCPaul wrote:You can give the sausage three or four days in your fridge for the nitrite to react, then eat them as fresh sausages.

Thanks Paul ! Appreciate the suggestions. even if this sounds a stupid questions but : does eating them as a " fresh sausage " means something specific ? also , how many days do you think they will last in the fridge ?
Thanks again for the help
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