Sriracha & Pineapple Chicken Sausage

[Fishawn]

I would like to thank Abelman for the inspiration on this project & I hope he approves of this "take" of it & his ideas..... Abelman's chicken Wing recipe is getting near legendary status..... just check it out for yourself !

http://www.smoked-meat.com/forum/sho...?threadid=3896

This is my "take" on trying to make a fresh grilling sausage with a similar flavor to that of what Abelman ended up with on his smoking wings. I realize that you can not "duplicate" grilling when smoking, or vice-versa, but thought Abelmans ingredients were to good to pass up.

(THANKS ABELMAN! )

As y'all know, making sausage out of chicken is totally different than marinating, grilling & or smoking it, but the ingredients are what make it IMO..... I really liked Abelmans ingredients & positive feedback, so here it goes..... The finished sausages were GOOD Grilled (I think I grilled it a little too long)...... It was GREAT Smoked finishing temp @ 180* ...... And the Hickory added something the grill did not.....

Here's the recipe I used:

_ 2# Chicken Thighs, about 80% of skin included
_ 1-1.5# Chicken breast
- 2 TBSN Honey
- 2 TBSN Brown Sugar
1/3 Cup Sriracha
2/3 Cup Pineapple Preserves (others?)

FOR ME the ratio of Heat to sweet seemed just about right...

[Abelman]

Sounds great, how about some pics? I like the idea of the pineapple

Thanks for the kind words as well.

[Fishawn]

Sorry for the shamless bump...
Got pictures now!

[Slanted88]

Sounds pretty good to me!

[Richtee]

Sooo...what about the fat content... they look SLIGHTLY "crumbly" how was the moisture? I have never had great luck with pure chicken sausage, I think due to fat...

Perhaps some type of binding filler? Oats? LOL! Something I gotta play with, as the chicken stuff I have done is well liked by others... I'm just picky I guess.

Love the flavor profile here tho for sure!

[Kyote]

Sorry for the shamless bump...
Got pictures now!

hey, glad ya did. great smoke.

[Fishawn]

Sooo...what about the fat content... they look SLIGHTLY "crumbly" how was the moisture? I have never had great luck with pure chicken sausage, I think due to fat...

Perhaps some type of binding filler? Oats? LOL! Something I gotta play with, as the chicken stuff I have done is well liked by others... I'm just picky I guess.

Love the flavor profile here tho for sure!

I'm not a big fan of fat in chicken sausage personally. I think if you wanted to "fatten it up" a bit you could use all thighs & all the skin. I trimmed it down to about 80% of the skin included. The moisture content on the grilled ones was fair, due to my ~OVER~ grilling them. The smoked ones had good moisture to them.

As far as "crumbly" ..... hmmmmm.... I think the visual on that based on the pictures would be right..... The ones I ~OVER~ grilled were definately drier than the ones I cooked in the MES to 180*.....

In the stuffing process, as an experiment, I stuffed the casings VERY loose, so I could link them easily, which is probably part of the reason they look sorta "crumbly". Next time when filling the casings, I will pack em solid.

I want to try this next on pork with a 70/30 or so ratio. I think the sweetness of pork may be outstanding for these ingredients & the sweet/hot profile. (Insert dancing white chicken sausage icon here.... Ken?)

[cowgirl]

Scott, that looks and sounds fantastic! Nice job!

[Gunslinger]

They look good Scott.
I think the way you do, that those ingredients would go perfect with pork.
for creativity.

[salmonclubber]

another fine job Scott keep up the good work