[USA] Rosemary Chicken Sausage
[USA] Rosemary Chicken Sausage
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.
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.
Last edited by DLFL on Fri Jun 15, 2012 11:18, edited 1 time in total.
Dick
Never quit learning!
Never quit learning!
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.
Tomorrow, weather permitting; I am brining and smoking some Chicken Breasts. Will take photos and post.
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.
That would be an interesting topic to discuss. The difference between Chicken, Pork and Beef fat for sausage.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
Tomorrow, weather permitting; I am brining and smoking some Chicken Breasts. Will take photos and post.
Ron
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That's a habit I quickly learned (weighing ingredients) with salt. Too much variances in volume to rely on teaspoon measurements.ssorllih wrote:Maybe we should weigh the salt. Diamond crystal kosher salt weighs half as much a table salt per spoonful.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%.
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
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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
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
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!