- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Chicken sausage
Posted on 6/9/18 at 5:24 pm
Posted on 6/9/18 at 5:24 pm
Anyone else like chicken sausage?
Still working on the recipe. But 80/20 chicken/pork seems to be about right.
Still working on the recipe. But 80/20 chicken/pork seems to be about right.
This post was edited on 6/9/18 at 6:10 pm
11
Posted on 6/9/18 at 5:26 pm to Fatboyzbro
Yours look great. Haven’t had many that weren’t dry.
This post was edited on 6/9/18 at 5:28 pm
Posted on 6/9/18 at 5:32 pm to bossflossjr
Yes, my first attempts were dry. Why I went to adding pork.
Posted on 6/9/18 at 5:38 pm to Fatboyzbro
Here's your upvote, bro.
Posted on 6/9/18 at 5:45 pm to Fatboyzbro
Looks really good
Posted on 6/9/18 at 6:28 pm to Fatboyzbro
Care to post your recipe?
Posted on 6/9/18 at 6:59 pm to Stadium Rat
Still working on it. But here are estimates for 10lb:
8lb chicken thighs
2lb pork shoulder
1 onion
2Tbs garlic purée
3Tbs pickled jalapeño
5 green onion
1/2 cup chopped parsley
2tsp curing salt
2Tbs spices - This time I used Harvest Foods, Marksville, seasoning #3
Smoke with apple wood for ~3hrs 150F 2hrs 160-170F finish.
8lb chicken thighs
2lb pork shoulder
1 onion
2Tbs garlic purée
3Tbs pickled jalapeño
5 green onion
1/2 cup chopped parsley
2tsp curing salt
2Tbs spices - This time I used Harvest Foods, Marksville, seasoning #3
Smoke with apple wood for ~3hrs 150F 2hrs 160-170F finish.
This post was edited on 6/9/18 at 7:04 pm
Posted on 6/9/18 at 7:28 pm to Fatboyzbro
Looks delicious.
Posted on 6/9/18 at 10:09 pm to Fatboyzbro
What's with the punurple gloves? You scared of the salmonella fingers? 
Looks good! How is that Harvest foods seasoning?
Looks good! How is that Harvest foods seasoning?
Posted on 6/9/18 at 10:27 pm to fatboydave
Food safety!
Posted on 6/9/18 at 10:29 pm to Fatboyzbro
Looks delicious my man
Posted on 6/9/18 at 11:26 pm to Fatboyzbro
That looks really good man. I tell myself every yr when I pay to have deer processed into sausage that I’m going to try doing it myself. Haven’t attempted it yet though.
Posted on 6/10/18 at 7:07 am to AFistfulof$
Once you start doing it yourself, you realize how easy it is. Been doing my own deer sausage, chicken/apple sausage, brats, etc. for a few years now.
Posted on 6/10/18 at 7:28 am to lsu1987
If you have a good Brat recipe I sure like to see it. I can't seem to find one I like.
The chicken sausage looks great. I make one with sun dried tomatoes.
The chicken sausage looks great. I make one with sun dried tomatoes.
Posted on 6/10/18 at 8:53 am to Fatboyzbro
That looks great! This is my current chicken sausage goto
Posted on 6/10/18 at 7:19 pm to unclejhim
Wisconsin (J ‘ville) Bratwurst
10lbs pork butt
7oz corn syrup
3 1/2 TBSP salt
2 TBSP sugar
1 tsp ground mustard
1 1/2 tsp white pepper
1 tsp marjoram
1/4 tsp ginger
1 tsp mace
1 tsp savory
1/2 cup ice water
Cut pork into 1 to 2 inch cubes. Mix all dry ingredients into ice water and corn syrup and pour on meat. Grind meat mixture using 1/4” plate. Stuff mixture into casings. Prepare by simmering in beer and sliced onions, don’t boil. Brown the brats over a smoky charcoal fire. Enjoy!
10lbs pork butt
7oz corn syrup
3 1/2 TBSP salt
2 TBSP sugar
1 tsp ground mustard
1 1/2 tsp white pepper
1 tsp marjoram
1/4 tsp ginger
1 tsp mace
1 tsp savory
1/2 cup ice water
Cut pork into 1 to 2 inch cubes. Mix all dry ingredients into ice water and corn syrup and pour on meat. Grind meat mixture using 1/4” plate. Stuff mixture into casings. Prepare by simmering in beer and sliced onions, don’t boil. Brown the brats over a smoky charcoal fire. Enjoy!
Posted on 6/10/18 at 7:31 pm to t00f
This is my smoked chicken/apple sausage recipe...
Chicken Apple Smoked Sausage
10 lbs. Chicken (white meat and dark meat mix)
2 lb. Bacon Ends and Pieces
2 med onions, diced (sauté in butter)
5 Granny Smith Apples, diced (add to sautéed onions)
2 TBSP Sage
5 TBSP Salt
2 TBSP Black Pepper
3 tsp Cayenne Pepper
2 tsp Allspice
2 tsp Curing Salt
1/2 cup Apple Juice
1 bunch Green Onions, diced
Dice onions fine and sauté in butter until brown. Dice apples and mix with sautéed onions. Let cool. Cut up chicken into 2” cubes. Cut up bacon ends and pieces and mix with cubed chicken. Dissolve all dry seasonings in apple juice and pour mixture over chicken/bacon mix. Grind chicken/bacon mix in grinder. Add sautéed onions, diced apples, and diced green onions to ground chicken and mix thoroughly. Let chill overnight in refrigerator. Stuff into hog casings. Hang to dry outside casings. Smoke over low heat (175 degrees) until internal temp of 152 degrees is achieved (2-3 hours). Remove sausage from smoker and put in cool water. Dry sausage, pack, and freeze.
Chicken Apple Smoked Sausage
10 lbs. Chicken (white meat and dark meat mix)
2 lb. Bacon Ends and Pieces
2 med onions, diced (sauté in butter)
5 Granny Smith Apples, diced (add to sautéed onions)
2 TBSP Sage
5 TBSP Salt
2 TBSP Black Pepper
3 tsp Cayenne Pepper
2 tsp Allspice
2 tsp Curing Salt
1/2 cup Apple Juice
1 bunch Green Onions, diced
Dice onions fine and sauté in butter until brown. Dice apples and mix with sautéed onions. Let cool. Cut up chicken into 2” cubes. Cut up bacon ends and pieces and mix with cubed chicken. Dissolve all dry seasonings in apple juice and pour mixture over chicken/bacon mix. Grind chicken/bacon mix in grinder. Add sautéed onions, diced apples, and diced green onions to ground chicken and mix thoroughly. Let chill overnight in refrigerator. Stuff into hog casings. Hang to dry outside casings. Smoke over low heat (175 degrees) until internal temp of 152 degrees is achieved (2-3 hours). Remove sausage from smoker and put in cool water. Dry sausage, pack, and freeze.
Posted on 6/10/18 at 7:58 pm to Fatboyzbro
That looks delicious, I might have to give it a shot.
I recently had a triple fennel sausage that was very very good. I want to try and recreate that one. It was a pork sausage but I'm sure it would be good with chicken. I think it was ground fennel, fennel seeds, and maybe some of the fennel leaves or bulb.
I recently had a triple fennel sausage that was very very good. I want to try and recreate that one. It was a pork sausage but I'm sure it would be good with chicken. I think it was ground fennel, fennel seeds, and maybe some of the fennel leaves or bulb.
Posted on 6/10/18 at 7:59 pm to Fatboyzbro
Oh boy. If you'd be interested in making me a batch, work me up a price and give me a shout
carson.TD@yahoo.com
carson.TD@yahoo.com
Posted on 6/10/18 at 8:59 pm to Carson123987
I’d be down for some as well
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News