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How do you boost the fat content of sausages made with chicken? Most of the recipes I’ve seen call for skinless meat. What happens if you use the skin?

You may find the following thread of help:

http://forum.sausagemaking.org/viewtopic.php?p=38920

Phil

Thanks Phil!

HI CB

Another wat to increae fat is to add olive oil. I know some people who use this instead of animal fat becaue they want to reduce their intake for health reasons.

cheers WW

I think I'll stick with chicken skin and maybe some pork fat. The butcher gives me skin for free as they take the skin off almost every chicken piece these days and throw it away (except for wings and sometimes legs if I'm lucky). I've just ordered some pork back fat as well. I'm not worried about animal fat intake and eat it alot.