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I did a test batch from a recipe I got from a friend

Getting ready to grind some semi frozen, skinless, boned chicken legs and thighs



grinding



chopping the veggies



all mixed up



stuffed and linked, now into the fridge overnight to meld the spices and set the links, I'll do a test fry tomorrow, maybe for breakfast. LOL



In the frying pan



on the plate, toast got a little dark, LOL



I almost forgot, here is the recipe

Chicken, Mango, Jalapeno sausage

5 Lbs. deboned and skinned chicken legs and thighs
¼ cup Onion, chopped fine
¼ cup dried Mango, chopped fine
¼ cup red pepper, chopped fine
¼ cup yellow pepper, chopped fine
1/8 cup Jalapeno pepper, chopped fine
2 cloves garlic, chopped fine
1 Tbs. coarse salt
1 Tbs. Parsley
½ Tbs. black pepper
½ cup milk powder
1 tsp. special meat binder
5 oz. ice water

Grind semi frozen chicken chunks through a medium plate. Add all ingredients and mix well. Stuff into hog casings.


Hey Chuck Wagon, hows my grinder look now.

Big Guy wrote:

Hey Chuck Wagon, hows my grinder look now.

My stars! Just look at the grinder! After the paramedics revived me from fainting, I went to the eye doctor. My optometrist said I wasn't seeing things. He said Big Guy's grinder is indeed.... uh, how do I say it? uh... CLEAN! I am in shock!
Big Guy, you are undoubtedly one of the finest and most knowledgeable sausage makers in the universe! And all of us are proud to be your pals.
Best wishes, Chuckwagon

PS. That sausage recipe is increeeeedddibull!

thanks for the kind words CW but you don't need to lay it on so thick. LOL
A little paint and the old grinder looks almost new. I have no idea how old it is, but my grandfather bought it used in the mid 60's, still working great.

How did you clean the cast? Steel wool perhaps? Looks great pal!
Best wishes, Chuckwagon

What's the verdict on the taste?

Yes I cleaned it with steel wool then painted.

I wasn't thrilled with the taste, it was ok but bland. It could use more Mango, more Jalapeno and maybe some cayene and less onion.

Hey Paul,
Are you going to try this sausage? I can't wait to bite down on a few dozen. Do you have a clean grinder? Do you think Big Guy would let us use his now that he's got it all spruced up?
Best wishes, Chuckwagon

I might sometime, I have to eat up my current supply. I'm sure Big Guy would be happy to share his grinder but you better hurry since the cold weather is coming and he goes South for the winter.

I don't want to tread on Big Guy's thread/recipe, however, not generally being a fan of chicken sausage, I've been playing with this recipe to make something I actually like and would make again. Taking into account Big Guy's "flavor" comments, here's what I ended up with;

5lbs Skinless/boneless Chicken thighs
130g Dried Mango
50g Red Capsicum (Approx 1/2 a Bell Pepper)
50g Yellow Capsicum (Approx 1/2 Bell Pepper)
150g Jalapeno's (Approx 5 peppers)
10g Minced/Dried Onion Flakes
3 Large Cloves Garlic
10g Fresh Ginger Root
30g Kosher Salt
15g finely crushed black pepper
1/2cup Fresh Cilantro
35g Milk Powder
150ml White Wine
Hog Casings

Cube the partially frozen chicken, Dice the vegetable. Grind meat & Vegetables through a medium plate. Mix well to achieve a good bind. Stuff in hog casings. Fridge nap over night to bloom. Eat or freeze.

The vegetables diced;


The final bind/mix


Linked...


Heading to the fridge for an overnight nap....


From the sample patty I sauteed I was impressed. The Jalapeno isn't overpowering at this stage (we'll see tomorrow once they've had a chance to bloom) the vegetables through the medium plate are the perfect size and overall was a very tasty and juicy sausage.

I'll post some pics tomorrow of the first "real" fry up.

Thanks BigGuy for the inspiration

Hey dingo, were the sausages so good your forgot the update? It might be too long ago to remember now but I'm curious to know how the jalapeño flavor developed overnight.

And by medium plate could you provide more details on the hole size, the grind looks pretty fine from here.

JerBear wrote:Hey dingo, were the sausages so good your forgot the update? It might be too long ago to remember now but I'm curious to know how the jalapeño flavor developed overnight.

And by medium plate could you provide more details on the hole size, the grind looks pretty fine from here.

Hi Jerbear, thanks for reminding me. The heat of the Jalapeno's didn't really get any stronger with the bloom. Still a very nice sausage...could do with a little more heat next time. Maybe use Serrano or Habenaro instead of the Jalapeno or some Cayenne. I wouldn't add more Jalapeno's as the quantity of vege matter in the mix might start to become a problem. Also, the Mango got a little lost. I'm sure it was because the dried mango I got from vitamin cottage was probably grown back when Jesus played for Jerusalem. Something fresher might work better, or maybe Apricot.

My cheap ass grinder came with three plates.....fine, medium and coarse. Without pulling my verniers out i;d say the medium is around 1/4" hole size.

Made this yesterday with 10 lbs of pork and a little phosphate using Dingo's version. Wife said it was one of the best she's had.

Great job Big Guy and Dingo!

I finally got a chance to try this, only thing different is i substuted 1/2 t chipotle powder for the jalepenos, (didn't want to scare off the children and womenfolk) , the bell peppers came thru a little strong on the test batch, but because it's winter i had to buy some, whereas this summer when i make it i'll have my garden in full operation and will have sweet bell peppers for it. Next because i am suppose to be on heart healthier foods this is a great alternative to beef and pork., I will be sharing samples at our next farmers meeting at the end of the month.
Thank you for the recipes.
Gary

There some nice looking snags

Question in the orginal recipes:

What is "special meat binder"?