Homemade Sausage Making

I am pretty happy with this recipe. I will try it without the powered milk next time to see if there is a big difference. I suspect the flavors will be crisper without the milk. There are some small sir pockets in the sausage but the texture is pretty smooth. I ground the chicken twice then used the food processor. After it was ground I added the milk and fat replacer. The photos I took to show the texture were to bad to use. I have to get me a camera and quit using my wifes underwater Kodak.

My Grandson helped me with the fire tending. He and his sister are here for the summer from N.M.

Rosemary Chicken Sausage

4 - 1/2 lbs. Skinless chicken thighs
5 g Cure #1
2-1/2 tsps. Salt
3/4 tbsps. Black pepper (freshly ground)
1/2 cup powdered milk
9 tsps. "Sausage Maker`s Fat Replacement"
1 tbs. fresh rosemary
1 1/2 cloves of garlic (crushed)
1/4 cup ice water
Ground twice then emulsified in food processer.
Smoked for an hour and a half then finished cooking in water bath.

Sounds good! i like your smoke house sticks! Did they cost much?

Way to go involving kids in what you do. They learn things that they'll never get in schools and the bonding factor is great. Do you put in extra seasoning in the chicken, as when I use poultry in sausage or jerky, I need to add more flavorings to get the taste to where I like it.

Hi DLFL,

The rosemary chicken sausage recipe looks very interesting because you only used skinless thighs for the meat ingredient.
How was the moisture and texture using the "Sausage Maker`s Fat Replacement" ?
I have never used it and would be interested to hear your opinion.

Bubba,
"Sausage Maker`s Fat Replacement" worked well. Moisture and texture were good. As far as the recipe goes I am not happy with the taste but the rest of the family likes them. It needed more salt for one thing.

From all that I have learned about fats I believe that chicken fat is among the least harmful of all the fats available to us. I will not shy away from it

Hi DLFL,
My personal taste is to combine chicken breast and thighs in a 50/50 ratio for sausage. But as said it's my personal taste.
Let us know when you make these again and what changes you make.
Enjoy the time with your Grandchildren as well.

ssorllih wrote:From all that I have learned about fats I believe that chicken fat is among the least harmful of all the fats available to us. I will not shy away from it

That would be an interesting topic to discuss. The difference between Chicken, Pork and Beef fat for sausage.

Tomorrow, weather permitting; I am brining and smoking some Chicken Breasts. Will take photos and post.

DLFL wrote: It needed more salt for one thing.

I think I would double the salt at least DLFL, maybe even 7 teaspoons...gives you just under 2%.

Dave Zac wrote:

DLFL wrote: It needed more salt for one thing.

I think I would double the salt at least DLFL, maybe even 7 teaspoons...gives you just under 2%.

Maybe we should weigh the salt. Diamond crystal kosher salt weighs half as much a table salt per spoonful.

ssorllih wrote:

Dave Zac wrote:

DLFL wrote: It needed more salt for one thing.

I think I would double the salt at least DLFL, maybe even 7 teaspoons...gives you just under 2%.

Maybe we should weigh the salt. Diamond crystal kosher salt weighs half as much a table salt per spoonful.

That's a habit I quickly learned (weighing ingredients) with salt. Too much variances in volume to rely on teaspoon measurements.
20g of kosher salt=20g table salt=20g of sea salt= 20g of Fleur de Sel=20g Pickling salt.
All have differing volumes, however.


Kevin

ssorllih, Ross I like the flavor of chicken fat but it melts at such a low temp.

Dick, that's a great lookin' grandson!
Does he do the grinding or the stuffing? Hey, if this is your original recipe, how about giving it a name and I'll put it in the index?

Best Wishes,
Chuckwagon