Chicken Sausage?


10 Years
Dec 29, 2009
I have made it my goal to try and use every part of my meat birds....the only part i am having trouble with is the guts(i know....feed it to the dogs) I just had a thought while reading over some of these threds. Someone mentioned using them for sausage casing....I was wondering if this was possible and if so, does anyone know how to clean/prep them for use. Any thoughts or ideas would be great
I suppose its possible, but its one few things I would not do. I did have to clean pork intestines for packaging as chittelings [chitlin's to most] in a packing plant once. They had already gone though a mechanical wringer or seperater of some kind; and you threaded one end over a long tube that was jetting water through it to flush out any little bits still there. They still smelled just like what they originally held.......................... and no amount of washing would get that smell out of my skin at the end of the day.
I personally wouldnt for one reason... Campylobacter.

"Many chicken flocks are infected with Campylobacter but show no signs of illness. Campylobacter can be easily spread from bird to bird through a common water source or through contact with infected feces. When an infected bird is slaughtered, Campylobacter organisms can be transferred from the intestines to the meat. In 2005, Campylobacter was present on 47% of raw chicken breasts tested through the FDA-NARMS Retail Food program. Campylobacter is also present in the giblets, especially the liver. "

"Most people who get campylobacteriosis recover completely within two to five days, although sometimes recovery can take up to 10 days. Rarely, Campylobacter infection results in long-term consequences. Some people develop arthritis. Others may develop a rare disease called Guillain-Barré syndrome that affects the nerves of the body beginning several weeks after the diarrheal illness. This occurs when a person's immune system is "triggered" to attack the body's own nerves resulting in paralysis that lasts several weeks and usually requires intensive care. It is estimated that approximately one in every 1,000 reported Campylobacter illnesses leads to Guillain-Barré syndrome. As many as 40% of Guillain-Barré syndrome cases in this country may be triggered by campylobacteriosis."

Its just not worth the risk IMO

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