Chicken Sausage

[RowdyRay]

Started with some boneless, skinless chicken thighs. 7.5 pounds, ground. Here's what I used.

1/2 tsp. poultry seasoning per #
1 tsp. Montreal chicken seasoning per #
1/4 tsp. salt per #
1 cup powdered milk per 5 #s (1 1/2 cups)

16 oz ? jar of fire roasted sweet red peppers
2 habaneros

Seperated into two bowls. 5 #s and 2.5 #s. Chopped the whole jar of peppers and added to the 5 #s. Finely chopped the habaneros and added to the 2.5 #s. Stuffed into hog casings. Vac'd and frozen.

Fried a couple of the habanero ones tonight, with some wicked baked beans and cheesy mashed taters. Turned out great. Moist, and just the right amount of heat. May tweak it a bit, but can't wait to try them on the grill. Thanks for checking it out.

[Bbqgoddess]

Ah Ray!!
Works of art!! What does the powder milk do, is it like the oats, keeping the moisture in?
How did you grind? size and did you grind twice?
I ask cuz when we cooked up some chix ones on Monday, when we cut them they could have stuck together better... so I was not sure if it was grinding? or not enough fat? it seemed like it needed more of a binder??
Not sure?? Yours look perfect! send me sum!!

[Gunslinger]

Looks good.
Do you tie all your sausages with butcher string? Or just chicken? I might try that for my chicken sausage. Both times I cooked them, the meat came out.

[Fishawn]

What Gunny said on the twine thing.... Looks Awesome RR.. I just bbq'd some chicken sausages tonight LOVE EM!

[RowdyRay]

Ah Ray!!
Works of art!! What does the powder milk do, is it like the oats, keeping the moisture in?
How did you grind? size and did you grind twice?
I ask cuz when we cooked up some chix ones on Monday, when we cut them they could have stuck together better... so I was not sure if it was grinding? or not enough fat? it seemed like it needed more of a binder??
Not sure?? Yours look perfect! send me sum!!

Well, I kinda screwed up on the grind. Used the course plate first and meant to grind with the medium after mixing in the spices. It was getting late, trying to hurry and was half way through stuffing the 5# batch when I realized I didn't. Oops. The thighs had some fat on them, you can see it in the pics. I left it on wanting to use that as the binder. Using the medium plate would have distributed that more evenly. Next time.


After mixing the spices in, the mixture was very wet. Adding the milk made it very sticky. More the consinstency I'm used to seeing for sausage. Not sure if it's a binder, but helps keep them juicy. IMO.

Looks good.
Do you tie all your sausages with butcher string? Or just chicken? I might try that for my chicken sausage. Both times I cooked them, the meat came out.

So far I've tied the ends of all the sausage. Not very good at tying knots in the slimy buggers. Lol.

[Slanted88]

Dang Double R....real nice work! Looks & sounds tasty! Gonna hafta try that!

[Bassman]

I just couldn't resist giving you for those, Ray! Looks great.

[DDave]

They sure look good.

And they sound yummy too.

Dave

[bb53chevpro]

Looks great. Thanks for sharing the recipe with us.

[RowdyRay]

Thanks folks. Being that I'm supposed to watch my salt intake, I didn't add much to it. There is some in the Montreal seasoning. It was still lacking, and you could add more.

After tasting the Montreal seasoning, I actually think it would work on it's own. Interesting flavor, with a little zing. Maybe 2 tsp. per #. May have to try that too.

[Zeeker]

How the hell did I miss this. RR Killer Chicken Sausage Bud. for the show and stop breaking yer grinder...lol

[RowdyRay]

How the hell did I miss this. RR Killer Chicken Sausage Bud. for the show and stop breaking yer grinder...lol

Lol, thanks. Never seen that happen before. The new blade worked just fine.

[minnbill]

Ray those do look great,on my to do list.

[Uncle-Honky]

Wooo wee!! Killer sausages RR !! Those bad boys have great color and look awesome bud! Nice

[Smoke Doc]

Wow looks fine from here nice job.
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