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Kinda bored here today and thought I have not made any new cooks in awhile.. So I have had this idea of chicken hotlinks bouncing around in my head..
Lets see what we have going on in T-H's Sausage prep area...
Starting with just over 5 pounds of boneless skinless chicken thighs...
The other players in today's experiment..
2 TBS + 1.5 tsp Salt
4 tsp Basil
2 TBS + 1.5 tsp Red Pepper Flakes
2 TBS Fresh Fine chopped Garlic
2 TBS + 1.5 tsp Paprika
2 TBS + 1.5 tsp White Pepper
3 TBS Hot Pepper
2 TBS + 1.5 tsp Mustard Seeds.. (Cant have hotlinks without them)
Dissolve the salt with the garlic in 1oz water per pound of meat..
More to come as we get it mixed and linked...
Update::::
No skinless here.. Pumped them into 28/32mm Sheep casings.. The thighs have enough fat on them...
Mixed with the slurry and ready for a fry test..
Fry test was goood... The heat is spot on..
Coiled and ready for linking...
Linked and sitting in the frig for a bit...
I will get some grilled up in a bit.. Time for clean up and find me a cold beverage..
Be back in a bit with finished pic's..
UPDATE::::
OK, time to finish this thread...
After I linked them I sprayed a wire cooling rack with nonstick and placed the sausages I wanted to vacuum seal and place in the freezer... These are right out of the freeze and we have no damage to the sheep skin sticking to to the rack..
Finished sealing up a few packages for future use.. You can see the links did not crush and push out the goodness..
The few links I had left and tossed on the grill...
After the turn.... 12-15 minutes..
Done !!!!
These were really good... The heat was not over the top, spot on.. Just a nice warm linger.. The other seasoning were mellow and did not overwhelm the links... I think I would like to try to add a bit more basil (1 tsp) and incorporate a pinch of sage, marjoram, or tarragon..
No need to add fat, the thighs have enough... Just grill indirect and you should be golden..
Lets see what we have going on in T-H's Sausage prep area...
Starting with just over 5 pounds of boneless skinless chicken thighs...
The other players in today's experiment..
2 TBS + 1.5 tsp Salt
4 tsp Basil
2 TBS + 1.5 tsp Red Pepper Flakes
2 TBS Fresh Fine chopped Garlic
2 TBS + 1.5 tsp Paprika
2 TBS + 1.5 tsp White Pepper
3 TBS Hot Pepper
2 TBS + 1.5 tsp Mustard Seeds.. (Cant have hotlinks without them)
Dissolve the salt with the garlic in 1oz water per pound of meat..
More to come as we get it mixed and linked...
Update::::
No skinless here.. Pumped them into 28/32mm Sheep casings.. The thighs have enough fat on them...
Mixed with the slurry and ready for a fry test..
Fry test was goood... The heat is spot on..
Coiled and ready for linking...
Linked and sitting in the frig for a bit...
I will get some grilled up in a bit.. Time for clean up and find me a cold beverage..
Be back in a bit with finished pic's..
UPDATE::::
OK, time to finish this thread...
After I linked them I sprayed a wire cooling rack with nonstick and placed the sausages I wanted to vacuum seal and place in the freezer... These are right out of the freeze and we have no damage to the sheep skin sticking to to the rack..
Finished sealing up a few packages for future use.. You can see the links did not crush and push out the goodness..
The few links I had left and tossed on the grill...
After the turn.... 12-15 minutes..
Done !!!!
These were really good... The heat was not over the top, spot on.. Just a nice warm linger.. The other seasoning were mellow and did not overwhelm the links... I think I would like to try to add a bit more basil (1 tsp) and incorporate a pinch of sage, marjoram, or tarragon..
No need to add fat, the thighs have enough... Just grill indirect and you should be golden..
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