Making Chicken Sausage?

[bigredfeather]

This is the first year we have offered boneless/skinless breasts to our customers. We got a lot more orders then we anticipated we would. As a result of selling so many, we are going to have a abundance of leg quarters. I was thinking maybe we could try making some sausage from all these LQ. I know I have seen threads on here discussing making sausage, but in searching, could find anything, so......How do those of you that make it go about it? Do you add any fat? Do you use chicken fat or pork fat? Is there a quick method to boning out leg quarters? I have a grinder and a stuffer. Anything you can tell me will be helpful.

TIA

 

[wekiva bird]

I was wondering the same thing

 

[Steve_of_sandspoultry]

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[bigredfeather]

Thanks Steve. I knew I saw the pic of that big ol' pile of sausage before, but I couldn't find it.

 

[Steve_of_sandspoultry]

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[bigredfeather]

Quote:
I emailed my library and they are going to have that book for me in a few days. Thanks again Steve.

 

[Steve_of_sandspoultry]

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[EMAW]

You can also use the chicken for snack sticks...I use the meat from my wild geese and ducks in the fall to make some awesome snack sticks. I do add some pork fat, for us it is to dry otherwise. I also cheat and use one of the kits you can buy at the outdoor stores (Cabelas or Bass Pro).

Steve thanks for the link back to all the great recipes, I have some wild boar that I need to make into some sausage.

Scott

 

[PotterWatch]

This is a website I found that I plan on using for our sausage-making.

http://www.lets-make-sausage.com/chicken-sausage-recipes.html

 

[KenK]

Just as an alternate idea; one of my goals is to have chickens ready to butcher at the same time my garden is peaking so I can make and can several gallons of Brunswick stew.