Chicken and Bacon Sausage

Recipes for all sausages

Chicken and Bacon Sausage

Postby royt » Tue May 31, 2005 4:04 pm

I am considering in having a go at making some chicken and bacon sausages
using chicken thighs/breast and some of smoked cured belly (Franco's Mix). However I am unsure what seasoning to use and how much.
Any advice on this would be greatly appreciated. I intend to make about 2 kg
to start with
royt
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Joined: Sun Apr 24, 2005 8:32 pm
Location: Wiltshire

Postby sausagemaker » Tue May 31, 2005 7:35 pm

Hi Royt

Try basing the recipe on the one below - Use the seasoning @ 2.5%
Recipe from the DEVRO Collection in the recipes section

SMOKED CHICKEN SAUSAGE

%
45.0 Chicken Trim
43.0 Pork Trim 50/50
8.8 Water
3.2 Spice

SPICE MIX

%
60.0 Salt
13.3 Sugar
5.0 Mustard Seed
8.4 Black Pepper
2.5 Nutmeg
1.6 Caraway Powder
2.5 Celery Salt
4.5 Cure
1.2 Sodium Erythorbate

Hope this helps
Regards
Sausagemaker
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Postby royt » Thu Jun 02, 2005 9:29 am

Thanks for the info Sausagemaker I'll give it a whirl.
royt
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Posts: 74
Joined: Sun Apr 24, 2005 8:32 pm
Location: Wiltshire


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