Chicken Sausages

[quercus21]

I just received a nice new toy (a meat grinder) and I was wondering if anyone has a recipe for chicken sausages? I want to try something different with our meat birds. In the past I have had them,,,,,
Thanks

 

[jenjscott]

I can't access it right now, but I have a really good sausage making book. I will look in AM to see if there is anything on poultry.

 

[Steve_of_sandspoultry]

We have a couple sausage books at home, I'll check tonight. The best one we made was an Italian style. It was super good, if you ever make any duck sausage I have a recipe on here that is great.

https://www.backyardchickens.com/forum/viewtopic.php?id=148918

Steve in NC

 

[Dragonfly Ranch]

Excited to see this thread since we want to try our hand at sausage next year with meat birds will get in the spring. We bought a book and haven't had time to read yet.

For those who have books could you post the title, I would appreciate it.

Sandee

 

[Steve_of_sandspoultry]

This is the best book we have and I can't find it right now.

http://search.barnesandnoble.com/Sausage/A-D-Livingston/e/9781558215269/?itm=10&usri=sausage+making

Steve

 

[halo]

They have it cheaper at Amazon and I just ordered it. There was only one review for it, they only gave it 4 stars out of 5. The review said:

Spot on, only trouble is I will have to go on a diet shortly or face buying larger pants!

Starting to look like my sausages........ who cares though.

 

[jenjscott]

The poultry skins are cooked in salted water along with the fat removed from the bird. This broth is then cooled to around 35 degrees F.

For 10 pounds

1 lb. poultry fat
7 lbs. poultry meat
2 cups broth
2 cups semolina flour (or regular flour)
5 Tbsp salt
2 tsp instacure No. 1 (can sub Morton quickcure)

All meats and fat are ground through 3/16 " grinder plate. Dissolve salt ands instacure in broth. Add flour to meat and broth and mix well, stuff into 3-1/2" clear fibrous casings. Product is placed in smokehouse at 130 degrees and kept there for 1/2 hr with dampers wide open. A heavy smudge of smoke is then introduced, close damper to 1/4 open, raising the temperature to 150 degrees and maintaining for one hour.
Raise temperature to 175 degrees and hold until internal temperature of product reaches 160 degrees. Remove sausages and shower with cold water until internal temp is 110 degrees before placing in cooler overnight. This product is highly perishable but keeps very well when frozen.

From Great Sausage Recipes and Meat Curing by Rytek Kutas

We use a bradley smoker, but you can do this in any smoker or in your oven if you add a little liquid smoke.

 

[Dragonfly Ranch]

Quote:
Thanks Steve - I'll look for that one too.

Sandee

 

[quercus21]

I would like to thank everyone for their input. I was also sent this link:

http://thespicysausage.com/sausagemakingrecipes.htm

I should be making something by the end of Nov.

Kaj

 

[Burbs]

Here are a few of my favorites:

Lots of really good ideas in this one. Only has one chicken recipe that I have not tried yet but a really good primer for curing and sausage making.

http://www.amazon.com/Charcuterie-C...=sr_1_1?ie=UTF8&s=books&qid=1256869401&sr=1-1

Recipes in this one seem to be real old school. Both large and small scale recipes.

http://www.amazon.com/Great-Sausage...=sr_1_1?ie=UTF8&s=books&qid=1256869366&sr=8-1

A couple of good Italian sausage recipes with alot of down to earth Italian dishes.

http://www.amazon.com/Frugal-Gourme...=sr_1_5?ie=UTF8&s=books&qid=1256869437&sr=1-5