www.sausagemaking.org

hello,
I so glad I found this site!
I have been desperately searching for recipes to chicken sausages that are sold at organic grocery stores, like Wild Oats. I was never much of a sausage person until I tasted these. Wow. The varietys I remember are like sun dried tomato, and basil, feta cheese and spinach, spicy and mild italian, spicy thai, artichoke and black olive, black bean and tequila. I would be happy with the spicy italian recipe if nothing else. I've tried checking the list of ingredients, but they just list it as , " chicken, sun dried tomatos, spices, salt, natural casing.." or something like that. Some of them I can recognize, like caraway seeds seem to be abundant in most of them, but I'd love to know what else. I have decided I am going to start making sausage, so this site is great!
Any help or suggestions would be much appreciated.
Thank you , Rxwoman.

RE: spicy thai,...I havent done this yet but maybe you could try
I was thinking of making a chicken or pork sausage using "Mae Ploy" thai sweet chili sauce (No other brand compares!!!) and also using a bit of Sriracha sauce made by Huy Foods inc....I also have Basil and lemon grass growing in the back yard so maybe ill use that too.....sorry i dont have a recipe but i know im onto something...i can taste it now in my head...yum...lol

I don't have a recipe for ya but i make chicken spanakapita(spelling???)

I boil a few bunches of fresh spinach, strain and place in a bowl, add 1 big chunck of feta crumbled, salt to taste and and about a tablespoon of minced garlic. Mix that all together and stuff it into chicken breasts, tie them up, and throw em on the bbq.

If you were to do the same thing except add that mixture to lean ground pork and make sausage, I think it would be great.

The best thing to do is make it your own anyway, You can follow all the recipes you want, but the most satisfaction comes from knowing you made it up yourself. (even if it tastes awfull the first couple times) you eat it lke its the best sausage you've ever had lol.

You know the basic ingredients, give it a shot.

Good Luck

Chris

Hi all! Long time no See, as the Bishop of Canterbury told the Gay African anglican.

I made some chicken sausages the other day. I tried two different spice/herb mixtures, but I think it will be pretty forgiving stuff when it comes to seasoning.

Firstly, I made my sausages with off cuts, skin (loads of skin) and leg meat. I usually buy whole chickens, cut out the breasts for some posh dish, bone out the rest, and pop the carcass in my "stock" bag in the freezer, and all the meat, fat, gristle, skin and (if you can get it) giblets in the "sausage" bag. This time, I had 2 kg of chicken.



I minced the meat when still half-frozen. This way, everything went through the mincer, I am not sure how chicken skin would react to that kind of treatment without being frozen first. I used the fine setting on the mincer, which gives fine sausage. I have heard that you Brits like the sausage a bit coarser, and usually grind the meat twice on a medium setting. I am unsure on how the skin would react to that, but intend to try it the next time. If you mince twice, put the salt, rusk, spices and herbs into the mixture before the last mincing.



I minced my meat, and then added the stuff. The stuff was, per Kg of meat:

5 grams salt.
1 teaspoon white pepper

I then made two different batches out of this force-meat:

1.
1 teaspoon mace
25-30 sage leaves, chopped

2.
1 1/2 teaspoon grated lemon zest
2 cloves of garlic, worked into a paste with a fork and a little salt
a good handful of green herbs, mine was marjoram, parsley and thyme. And then some more thyme, because thyme rocks! Chopped, off course.



Mix it. Then, add the breadcrumbs. This is very important, it really makes or brakes the sausage. for 1 Kg of sausage meat, I used 70 grams of breadcrumbs, but you probably could go a little higher, say 100 grams. When adding the breadcrumbs, add some liquid as well. I used water (about a deciliter, more or less), but some cold chicken stock will probably be better. Then allow the force meat to set in the fridge for a bout 2 hours.

Make sausages! Sheep runners should make quite thin sausages that either lends itself to a string of very small sausages (excellent for conserving in oil) or longer sausages, good for grilling and frying. And they should freeze well, so feel free to make a batch.



After you have made the sausages, let them hang in a cold place to dry for a few hours, before freezing the sausages.



That was it, more or less. I would like to explore more recipes, and would be happy if you lot got any suggestions. Chicken Chilled-out Chili Sausages or Curry Bangers will probably work very well too.

Goodness Erikht, we thought you'd left us...

Welcome back,

Dave

Hi, there.

No, not left. Have just been... I don't know. You know how it is.

We're in the midst of making chicken sausage today! We're using a recipe we got when we took the Culinary Communion charcuterie class, one we both really enjoyed. It's quite delicious!

------------------------

** Green Chile Chicken Sausage **

My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.

7 lbs boneless chicken thighs, cubed
3 lbs fatback, cubed

Seasonings
6 Tbsp chili powder
5 tsp cumin
5 tsp sweet Spanish paprika
5 tsp oregano
5 tsp basil
1 1/2 tsp onion powder
3 oz salt
6 garlic cloves, minced
5 tsp Tabasco sauce

Chiles, etc
12 oz roasted poblano chiles, seeded, peeled and cut into 1/8-inch dice
3 jalapenos, seeded and minced
12 oz ice-cold water
hog casings, 21 feet, rinsed

Process: toss the cubed chicken and fatback with the combined seasonings. Chill well. Grind through the fine plate (1/8-inch) of a meat grinder into a mixing bowl over and ice bath.

Combine: mix on low speed for 1 minute, gradually adding poblano chiles, jalapenos, and ice water. Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.

Test: panfry a test patty. Adjust seasons and consistency before filling the prepared casing and shaping into 4-inch links.

Cooking: the sausages are now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days. (We usually vacuum pack and freeze ours.)

Notes: we reduced the amount of sweet paprika a bit and added in sweet smoked Spanish paprika, which is a favorite spice of mine. We have also substituted Anaheim peppers for the poblanos when we couldn�t get poblanos, and have omitted the jalapenos at times, as well. It all depends on who we�re making the sausages for and their individual tastes.

Julesong

Look's like another well constructed recipe to me.

Phil

wheels wrote:Julesong

Look's like another well constructed recipe to me.

Phil

It is, thanks to the Culinary Communion class. Gabe and his staff are great teachers!

And now I'm off to stuff 'em into casings...

They look great hows about this for an alternative
I think for the delicate flavor of chicken, especially if using a good quality organic or free range bird i would prefer a delicate Boudin Blanc or white pudding type sausage as i think the texture of chicken benefits from the cream and the gentle simmering process. I have done this many times with rabbit flesh as well and a wild venison liver boudin blanc with dried cranberries, which is simply extraordinary. It is a bit more classic and more work but makes a nice change from a banger that is simply fried.
They are great simmered in a little cider or white wine also. Hot or cold.

I was just looking at Erikht's photos of his chicken sausage, and noticed some differences in how he's done his and ours.

We use boneless chicken thighs from Costco that come in 6 lb packages, and they have very little fat remaining on them. What fat there was I pretty much trimmed off, too. So I'm glad the recipe we used from class utilized fatback, for both texture and flavor. I'll have to see what I might be able to come up with for less-trimmed thighs - it would be interesting to check the difference in taste with no fatback in our sausage recipe.

Just interesting differences...

OOI has anyone used pork instead of chicken fat to make chicken and pork sausages?

If so were the results OK? I only assk as I want to make a christmas sausage but can only get hold of large quantities of breast meat and need somthing to fatten it up as it were!

Cheers WW

welsh wizard wrote:OOI has anyone used pork instead of chicken fat to make chicken and pork sausages?

If so were the results OK? I only assk as I want to make a christmas sausage but can only get hold of large quantities of breast meat and need somthing to fatten it up as it were!

Cheers WW

Our Green Chile Chicken sausages use fatback (pork fat) in them, and they're absolutely wonderful!