5 lbs. boneless chicken thighs with skin
2 medium onions about 12 ounces, peeled and quartered
7 oz. red or yellow sun-dried tomatoes, soaked in hot water to soften (15
minutes), then drained
1 Tbs each of celery seed, thyme, and kosher salt
5 oz. water to mix the spices with.
2 Tbs each of coriander seed, fennel seed, rosemary, and oregano,all ground together



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Mix well... Ad the aroma from the seasonings fill the house...WOW.


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Linked and ready for the grill...


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You could hardly tell they were juicy...:rolleyes:


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Looks great. You got me thinking about getting a grinder and a stuffer.

That looks and sounds really good Ken. I just ground up a turkey this morn. Was going to make some ground turkey jerky and some sausage. I bet your recipe would be good with turkey too. Think I'll give it a try. Picked up some turkeys after Thanksgiving for .58/lb just to make diff stuff with.

Man, I was just thinking about this recipe. I really want to try it. Thank you.

Going to do these tomorrow. They were great at the lease.
________

(http://oregon.dispensaries.org/)

Looking forward to seeing them.. Are you using 1/2 breast meat and 1/2 thigh??

That looks fantastic. Recipe sounds great. Thanks for sharing.

on man, I just found my next sausage recipe!!! :thumb:

This is my next gig! Ken I appreciate it! Awesome!

on man, I just found my next sausage recipe!!! :thumb:

Yep, me too. Might be a couple weeks before I can get to it though. Just waiting for the new stuffer to get here. :bounce:

I'm going to try one batch with some fire roasted red peppers I just got. Should be tasty too.

looking GREAT ken............

just hope that knife wasn't what you used to gut that last hog/deer...........LOLOLOL

excellent - thanks for the recipe - definitely one I'll try a variation of :-)

nice lookin stuff there ken!!! we bought from sams club some of this emerils apple/chicken sausage. well for boughten sausage it was awesome. so good i want to duplicate it as best i can.

so you left all the skins and fat in the meat to grind correct? and the sundried tomateoes, you do them yourself or you buy them. i have boughten them but only way i have seen them is packed in olive oil.

shure looks good man!!! thanks for the step by step and the recipie!!!points

Yes skins were ground as well... The sun dried tomato's are store bought. I pick them up in a bag at Tom Thumb.. Not sure if they have any of those store up your way... But I found them in the produce dept.

You can leave out the skin if you wish... I feel they were plenty moist and juicy

Alright,,, found turkey on sale at Kroger and thought of this recipe. I have a few questions.

First food safety!!!

Is there more concern with making chicken/turkey sausage vs pork sausage?
Any reason i cannot make them and freeze tham fresh for cooking later?

I am uber parinoid with chicken,, refuse to eat it at a restraunt or out. If I don't cook yardbird I don't eat it.

I am thinking this would be a nice variation on brats.

Any issues with stuffing these in pork casings? I have plenty of them right now,,

Anything else I am missing?

Alright,,, found turkey on sale at Kroger and thought of this recipe. I have a few questions.

First food safety!!! Is there more concern with making chicken/turkey sausage vs pork sausage? Any reason i cannot make them and freeze tham fresh for cooking later?

The only real difference is the finishing temps- you must top 165° with poultry. As I recall I went to 175° with a batch of chicken sausage I did a while back. As it's GROUND chicken, it is worth paying more attention to the "danger zone" thing too. I ASSUME poultry to have some "bugs", therefore I git it done as fast as I can.


Any issues with stuffing these in pork casings? I have plenty of them right now,,
Anything else I am missing?

Pork casings worked fine for me, and I'm sure that's what Texas-Hunter used as well.

As for making them and freezing.. Thats what I did.. After I made the links, I placed them in the frig for a few hours for the casings to dry a bit. Then cut them into 4 link sections.. I then vacuumed sealed them and dropped in the freezer.

Only other thing I can think of & i'm still a rookie. Ken & Richtee told me to keep everything cold & clean. If I had any lags I threw it in the freezer. I have a stainless bowl that the grind goes into & I have a larger plastic bowl full of ice that it sits in. Works good so far.

Some good looking sausage. Need to try that one. Looks great. Just got on here. Lots of posts to catch up on. What size grinder plate did you use?

Some good looking sausage. Need to try that one. Looks great. Just got on here. Lots of posts to catch up on. What size grinder plate did you use?


I used the 3/16'' plate.. Single grind.

Thanks T-h. You guys got me on the road to sausage before. Need to get it going again. Grinder/stuffer has sat unused for a minute.

Boss or not..... Ken rocks the sausage gig :hail:

That sounds like a tasty recipe, and I got a bunch of dried mater's here...just might have to give it a try. Thanks for the bump Fish, and for the recipe Ken.

Thanks for the bump Scott... Been too long since I made this sausage..

Boss or not..... Ken rocks the sausage gig :hail:

this is from a "certified sausagehead" whether he wants to be recognized or not...:hail::hail::hail:


Thanks for the bump Scott... Been too long since I made this sausage..

nice find Scott. i remember this stuff and it looked awesome. think this is what got me going to try and make my first chicken sausage...:thumb: