Chicken Sausage

[MacKenzie]

I wanted to make some more of those chicken sausages that I had posted pixs of before. I remember someone asking, "What did I use for fat?" and I didn't remember at the time that I in fact did add more fat in the form of pork butt.

 

The recipe I used is from Michael Rhulamn's Charcuterier, The Craft of Salting, Smoking and Curing. The only change I made was to reduce the kosher salt by about 20%. Normally I will hot smoke these on the KK until the internal temp. is 160F:)

 

The 3.5 pounds of boneless skinless chicken thighs and the 1.5 lbs of pork butt produced 25 stuffed sausages.

 

 

Using the leftovers at the bottom of the stuffer I rolled a sausage for breakfast and just fried it.

 

 

 

The sausage is nice and moist, even fried. Can't wait to smoke some low and slow on Pebbles:)

 

 

[tinyfish]

Those look great MacKenzie.

[ckreef]

Looking good. I've never had chicken sausage before.

[kjs]

Looks wonderful, and thank you for the information on the recipe.

[CeramicChef]

That's we Okies call Mighty Tasty Woofins! Killer money shot. Kudos, MacKenzie!

[GoFrogs91]

Great start to the day

[PRippley]

Yummy yum, you would turn me into a breakfast person MacK!

[MacKenzie]

Yummy yum, you would turn me into a breakfast person MacK!

I am really a breakfast person and it all goes down hill as the day progresses.

[Poochie]

Wonderful breakfast feast you have there. I could go for that any day of the week. Let us know how that sausage taste once you smoke some!

[bosco]

Those look fantastic !!!!

[vkl]

Looks so good.

[wilburpan]

Those look terrific! I’m a firm believer in the idea that sausage should be made from pork, and only pork, and this post has convinced me that chicken is a viable alternative.