[CAN] chicken sausages
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- Passionate
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[CAN] chicken sausages
I finally got around to making up some chicken sausages. Greek style and Thai style
Chicken, Spinach, Feta sausage
5 lbs. deboned and skinned chicken thighs and legs
8 oz. raw baby spinach chopped
1/2 medium onion chopped fine
1/2 lb. Feta cheese, crumbled
1 Tbs. Coarse salt
2 cloves garlic chopped fine
1 Tbs. black pepper
1 1/2 tsp. Marjoram
1/2 cup milk powder
5 oz ice water.
Grind chicken in a semi frozen state through a medium plate. Add water and all other ingredients, mix well then stuff into natural casings.
Thai Chicken Sausage
3.5 lbs. chicken chunks
1 bunch cilantro or parsley
1/4 cup fish sauce
3 Tbs. fresh basil
3 Tbs. fresh mint
2 cloves garlic chopped fine
1 1/2 Tbs. fresh grated ginger
2 Tbs. Thai green curry paste
1 Tbs. sea salt
1 tsp. red pepper flakes
1 Tbs. black pepper
1 tsp. cayenne pepper
4 oz. ice water
Grind semi frozen chicken through a medium plate, add spices and water mix thoroughly and stuff into hog cases. Link sausage into 5" links and keep in fridge overnight to set the links and meld the spices. Package or eat.
Thai spices and herbs ready to mix
Thai all stuffed
greek all stuffed
taking a fridge nap to set the links and meld the flavours, I'll eat some tomorrow and package the rest
Chicken, Spinach, Feta sausage
5 lbs. deboned and skinned chicken thighs and legs
8 oz. raw baby spinach chopped
1/2 medium onion chopped fine
1/2 lb. Feta cheese, crumbled
1 Tbs. Coarse salt
2 cloves garlic chopped fine
1 Tbs. black pepper
1 1/2 tsp. Marjoram
1/2 cup milk powder
5 oz ice water.
Grind chicken in a semi frozen state through a medium plate. Add water and all other ingredients, mix well then stuff into natural casings.
Thai Chicken Sausage
3.5 lbs. chicken chunks
1 bunch cilantro or parsley
1/4 cup fish sauce
3 Tbs. fresh basil
3 Tbs. fresh mint
2 cloves garlic chopped fine
1 1/2 Tbs. fresh grated ginger
2 Tbs. Thai green curry paste
1 Tbs. sea salt
1 tsp. red pepper flakes
1 Tbs. black pepper
1 tsp. cayenne pepper
4 oz. ice water
Grind semi frozen chicken through a medium plate, add spices and water mix thoroughly and stuff into hog cases. Link sausage into 5" links and keep in fridge overnight to set the links and meld the spices. Package or eat.
Thai spices and herbs ready to mix
Thai all stuffed
greek all stuffed
taking a fridge nap to set the links and meld the flavours, I'll eat some tomorrow and package the rest
Last edited by Big Guy on Fri Jan 13, 2012 03:36, edited 1 time in total.
Hey Buuba
Sorry for the delay, working all day. On the casings I used 32mm hog casing. I`m at the end of my casing supply and the casing that you see in the photo seem to be around 29 -30mm, worked out perfect! I guess when you buy casing in bulk you will get a few smaller ones.
As for the recipe, I learned a few things while making the chicken sausage. The recipe calls for 2 cloves of garlic, and of course (my wife gives me heck when I do this ) I added a pinch more; well ok ok a big pinch more. My point is, add what the recipe says, the garlic will over power everything else if you add too much. This recipe is definitely worth the work, the sausage would go great with a pasta dish. One more thing measure the cold water carefully, add a little at a time, too much and I can see the batch becoming too mushy. Oh one more thing, I removed most all fat (left a tiny bit) and no skin went into the grind.
Let us know how you make out.
Chow
Wally
Sorry for the delay, working all day. On the casings I used 32mm hog casing. I`m at the end of my casing supply and the casing that you see in the photo seem to be around 29 -30mm, worked out perfect! I guess when you buy casing in bulk you will get a few smaller ones.
As for the recipe, I learned a few things while making the chicken sausage. The recipe calls for 2 cloves of garlic, and of course (my wife gives me heck when I do this ) I added a pinch more; well ok ok a big pinch more. My point is, add what the recipe says, the garlic will over power everything else if you add too much. This recipe is definitely worth the work, the sausage would go great with a pasta dish. One more thing measure the cold water carefully, add a little at a time, too much and I can see the batch becoming too mushy. Oh one more thing, I removed most all fat (left a tiny bit) and no skin went into the grind.
Let us know how you make out.
Chow
Wally
Thank you Wally,
I have some 32mm Hog casings, and I love your pinch+ more of Garlic approach.
They have chicken thighs and breasts on sale here this week, I may substitute some breast meat in there as well, probably 1/3 of weight.
Nothing ventured, nothing gained
And I will gladly post the results.
I have some 32mm Hog casings, and I love your pinch+ more of Garlic approach.
They have chicken thighs and breasts on sale here this week, I may substitute some breast meat in there as well, probably 1/3 of weight.
Nothing ventured, nothing gained
And I will gladly post the results.
I hear you with working all day! I don't take a set lunch break, but while I eat lunch I take the opportunity sometimes to log on and read some on this forum.uwanna61 wrote:Sorry for the delay, working all day.
Ron
I finally got around to making some Chicken - Feta - Spinach sausage today. At first I was going to make an early start but my plans did not pan out and I was off to a late start. Tonight the mixture is taking a nap in the refrigerator and I will add the feta and spinach tomorrow (was going to stuff the casings today but it got too late ) then I'll post more photos.
3 weeks ago I bought 2 lbs of Chicken breasts and 2 lbs of Chicken thighs, vacuum packed them and froze them. Last night I left the 2 packs in the refrigerator to start defrosting, and by this afternoon they were perfect, still firm frozen but easy to cut with a sharp knife.
Breasts and Thighs cut up and ready to grind.
Close up of the Thighs to show how they were still partially frozen when cut up.
Close up of the Breasts to show how they were still partially frozen when cut up.
The art of grinding meat (frozen grinder plate, blade, housing and feed tray) while taking a photo.
All spices mixed in, and ready to take a nap over night. I eventually opted to use a Potato masher to mix, because my hands were getting numb after about 3 swirls of mix. It actually did a great job using the masher.
I will add the Feta and Spinach tomorrow just before stuffing.
(At this point the flavors smell so good, I wonder if one day I should try grilling Chicken Burgers with this after adding feta and spinach and adding something to bind?)
I slightly modified and scaled down for first batch the recipe as posted below, and once stuffed tomorrow I will post more photos:-
Bubba`s version - 4 lbs
2 lbs chicken breast - skinless - boneless
2 lbs chicken thighs - skinless - boneless
4 oz feta cheese
¾ bundle baby spinach
3-1/2 tsp white pepper
3-1/2 tsp Kosher salt
1 clove garlic, finely cut
3-1/2 tsp Marjoram
2 tsp smoked Paprika
4 oz Chicken stock
3 weeks ago I bought 2 lbs of Chicken breasts and 2 lbs of Chicken thighs, vacuum packed them and froze them. Last night I left the 2 packs in the refrigerator to start defrosting, and by this afternoon they were perfect, still firm frozen but easy to cut with a sharp knife.
Breasts and Thighs cut up and ready to grind.
Close up of the Thighs to show how they were still partially frozen when cut up.
Close up of the Breasts to show how they were still partially frozen when cut up.
The art of grinding meat (frozen grinder plate, blade, housing and feed tray) while taking a photo.
All spices mixed in, and ready to take a nap over night. I eventually opted to use a Potato masher to mix, because my hands were getting numb after about 3 swirls of mix. It actually did a great job using the masher.
I will add the Feta and Spinach tomorrow just before stuffing.
(At this point the flavors smell so good, I wonder if one day I should try grilling Chicken Burgers with this after adding feta and spinach and adding something to bind?)
I slightly modified and scaled down for first batch the recipe as posted below, and once stuffed tomorrow I will post more photos:-
Bubba`s version - 4 lbs
2 lbs chicken breast - skinless - boneless
2 lbs chicken thighs - skinless - boneless
4 oz feta cheese
¾ bundle baby spinach
3-1/2 tsp white pepper
3-1/2 tsp Kosher salt
1 clove garlic, finely cut
3-1/2 tsp Marjoram
2 tsp smoked Paprika
4 oz Chicken stock
Ron
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Bubba, why don't you put a neat name on your "modified and scaled down version" and include a few photos of some stuffed into some casings. I would be happy to enter it into September's "Recipe Of The Month" Contest. I'll bet we could even talk Seminole into an autographed copy of one of his "new" copies of "Making Healthy Sausages".
Best Wishes,
Chuckwagon
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Thank you ChuckwagonChuckwagon wrote:You hombres can pull up a stump and sit around my campfire anytime! Great photos - great recipes - great work.
I got the sausage and some beer...uwanna61 wrote:What time we eating, I will need detailed directions to your place.
Again thank you Chuckwagon, in a way I would feel like cheating a little because I got the idea from Big Guy and Uwanna. (don't get me wrong, I would love the book!) I can give it a name though, will think of one. Alternatively, if you would also prefer I can do one next weekend with my Boerewors, and give it a name. Friends of mine have asked me to make some 30 lbs for them for a family gathering. Will be vacuum packing and freezing it in 2 lbs packs and it is going to be some feat for me, that's 6 loads on my 5 lbs stuffer.Chuckwagon wrote:Bubba, why don't you put a neat name on your "modified and scaled down version" and include a few photos of some stuffed into some casings. I would be happy to enter it into September's "Recipe Of The Month" Contest. I'll bet we could even talk Seminole into an autographed copy of one of his "new" copies of "Making Healthy Sausages".
I don't make anything on this, and only ask them to refund me for the cost of the ingredients.
But yes, Bubba's Boerewors has evolved into a small but growing fame.
...back to the delicacy of Chicken, Spinach and Feta sausage!
Here are the remaining photos from this morning during and after stuffing, and this one is a keeper! here is the update:-
The final mixture, with Spinach and Feta mixed in.
Bubba's still life of the ingredients, chicken stock not shown.
The stuffing process, apology for the bad focus, I forgot that the camera was set to focus on nearest object only.
All twisted and tied up with sausage smilies.
A close up of one link
The final outcome from the grill. I may have over-cooked these first 2 a little (when checked with a thermometer they were already at 165 F), but they were not dry and the ingredient combination is outstanding!
Ron
- Chuckwagon
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