I recently inquired about making Vlap's jerk chicken into sausage. Holy chicken breasts...did mention how much I love this recipe ?? Well I was determined to do this. Ken suggested to use ...80 % thighs and 20 % breast meat and puree jerk seasoning with minor adjustment. Thanks for the tip Ken, much appreciated!!

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03578.jpg Got some jalapenos from our little garden. For some reason this year they seem to turn red mighty quick. Wanted to use some red for appearance. Simply cut the stem and chopped in half 25 total. No habs yet. Wanted to get the feel of the peppers consolidated in a sausage.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03579.jpg All the dry seasonings in Vlap's recipe, with no adjustments. The vinegar and the soy sauce I did halve though.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03580.jpg Combined all ingredients in a processor and pureed . Smellin' real good about now!

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03581.jpg Thighs and breasts on the bottom. Boned each breast and thigh and weighed to get an average weight of each. looking for an 80 % to 20 % thigh to breast meat mixture, totaling 4 lbs. less the seasoning. Skin left on.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03582.jpg Seasoning and the ground chicken. Grinder likes to suck this chicken down like a couple 'o oysters ...:thumb:

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03584.jpg Mixed thoroughly using the stand mixer on stir setting for a few minutes.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03587.jpg Put the mix to the fry test. Holy friggin' super chicken! This is Vlap's jerk chicken in a nut shell !! This hit the mark dead on ! started with a hint of the sweetness from the cinnamon/nutmeg mix and finished with a perfect heat. No lip burnin' hoppin' 'round bit . :hail:
Sealed the bowl with a lid and in the fridge for 24 hours.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03589.jpg Stuffed today with the collagen casing I have. Next time guys I will get down with the real deal.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03593.jpg Only went 2 foot at a time, with 3 to 4 links using the 22 mm casing. Stand mixer makes it a bit difficult to lead the sausage when it stands so high from the work surface. works for the time being. I will be looking into something a bit better.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03597.jpg Vaced for the freezer. made about 35- 5 to 6 in. links. Kelly and company are coming down for a weekend of grillin' 'n chillin' by the pool this Labor Day weekend. Probably gonna bust out with some of these for lunch Saturday. T-3 and counting !!

Thank you for lookin' !
Happy smokes and a safe Labor Day weekend !! \_/

Wow... I'm impressed UH! Damn the torpedos..shoot SAUSAGES!

Keep goin' man, you got it goin' on!

Can I say UNCLE now...... I love Jerk Chicken & gotta try this ASAP. Great post & pics, Nice work!..... (Fellow addict):bounce:


poi-nts

Looks great Ryan. Gotta give you points for the effort.

One question. Couldn't you set the mixer on a chair and shoot it out over the table? Something like that anyway. I'm sure you could come up with a suitable set up. Just my 2 cents.

Great idea, great execution. Jerk chicken sausage sounds like a winner to me.

Damn Honky Tonk that looks killer. Beautiful job.

Holy crap Uncle-Honky. You working at a factory pace now.lol. Keep'em com'in bud, love to see it. Kudos :thumb:

Awesome RY! When I started thinking about getting into the sausage thing pork and venison are what I had in mind. Now with all this chicken sausage going around the wheels just keep spinning and spinning. This is on "The List". I may be forced to quit my job!

That looks like an awesome recipe. Great thinking turning it into sausage. Love it!

UncHonk, I have a question...Ken mentioned adding just half the marinade and let sit and fry. Then if needed add more to your liking. Question is did you use all the marinade?

Thanks in advance....I will be making this sausage soon.

Looks great, Ryan! Where can we find Vlap's recipe?

UncHonk, I have a question...Ken mentioned adding just half the marinade and let sit and fry. Then if needed add more to your liking. Question is did you use all the marinade?

Thanks in advance....I will be making this sausage soon.

Dingle, I did use all of the marinade. Once the chicken was ground, it looked as if I was going to need more. The marinade compared to the ground chicken looked puny. I cut the soy and vinegar in half. Enjoy :thumb:

Man...to me that is a nice recipe....& good lookin sausage! :thumb:

I'm pretty much a pork purest when it comes to sausage but I have to say, this one sounds pretty good. :thumb:

I'll be damn.. go out of town for a few days and look what you put out... Sweeet.. Im glad it worked out for you and they are good.. I bet by the time you get around to cooking those, the flavors will be really great..

Congrats on the successful sausage run.. Points from me for trying something new and outside the box..

Ry!
Slainte my brother! \_/! I am soooo looking forward to lunch on Sat!!
I got the bolios covered, beer and Sat breakie!
I can't wait to try that sausage!! Damn great job!!!
T-2 and counting!

Thank you every one for the support, the kind words and the points.
I really like hangin' out 'round here!

Well folks....
You sausage heads out there, have to try this!!!!!
OMG, these sauages were the best I have ever had, store bought or other wise. These had such an amazing flavor, as did Ry's sicilian sausages.
Uncle Honky hit this one out of the park, I was very lucky he did not break them all out at the bbq, cuz I would not have been lucky enough to bring any home!

Can I see this recipe with pork when the 6 little piggies get back from the market Ryan?????

nice job Ryan!!! looks mighty fine!!!poi-nts