Buffalo Chicken Sausage?

[seajams]

It was your posting Dirk that gave me idea to make Buffalo Chicken Sausage in the first place.

Thanks!

[boatnut]

Hi Dirk, Welcome aboard. The butter will probably give you problems. If you're looking for diner texture, simply add soy protein concentrate (in the proper amount). Its the secret of every diner in the country - it prevents the burgers from shrinking and binds the mixture. If you're interested, jangle my chain and I'll look up the formula for you.
Best wishes, Chuckwagon

Dirk,
I made the exact recipe from the choosy beggars site. I used hog casings. Followed ingredients to a T and they came out really wonderful! Great on the grill.
Mike

[DirkDiggler]

yeah I saw that recipe too! I may give it a try.

[DirkDiggler]

I saw this thread and liked the concept. I did the follwoing"
4.5# boneless/skinless chicken breast
3# boneless/skinless chicken thighs
1.5# bacon
2 packages McCormicks Buffalo Chicken seasoning (dry)
12 oz Hooters Hot Sauce
4 oz cider vinegar

Hi seajams,
I made your recipe. Well, I halved it for 5# and tweaked just a tiny tiny bit! I added 10 grams of garlic, 50 grams of milk powder, 1 tsp of cayenne pepper, and 1 tsp of celery seed. For the hot sauce I am trying out Franks Buffalo sauce. I tried a sample and it tasted good. I think adding the cayenne is a good way to increase the heat without worrying about the liquid. I am going to make these tonight. Too bad it is a rainy day as I wanted to grill.

[seajams]

I saw this thread and liked the concept. I did the follwoing"
4.5# boneless/skinless chicken breast
3# boneless/skinless chicken thighs
1.5# bacon
2 packages McCormicks Buffalo Chicken seasoning (dry)
12 oz Hooters Hot Sauce
4 oz cider vinegar

Hi seajams,
I made your recipe. Well, I halved it for 5# and tweaked just a tiny tiny bit! I added 10 grams of garlic, 50 grams of milk powder, 1 tsp of cayenne pepper, and 1 tsp of celery seed. For the hot sauce I am trying out Franks Buffalo sauce. I tried a sample and it tasted good. I think adding the cayenne is a good way to increase the heat without worrying about the liquid. I am going to make these tonight. Too bad it is a rainy day as I wanted to grill.

Thanks Dirk,
Next time I try these, I will try your changes. The cayenne sounds like a good plan. I didn't do a taste test when I made mine as my wife was making cheese that day and had her curds at the right temp and my firing up another burner might have increased her temp. I think we need another kitchen.

[Pandemonium]

Lol there is something very wrong with the name dirk diggler in a sausage forum lol i like this place already haha

[DirkDiggler]

ha ha! Thought someone would catch that eventually.