MacKenzie Posted September 11, 2015 Report Posted September 11, 2015 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:)
ckreef Posted September 11, 2015 Report Posted September 11, 2015 Looking good. I've never had chicken sausage before.
kjs Posted September 11, 2015 Report Posted September 11, 2015 Looks wonderful, and thank you for the information on the recipe.
CeramicChef Posted September 11, 2015 Report Posted September 11, 2015 That's we Okies call Mighty Tasty Woofins! Killer money shot. Kudos, MacKenzie!
PRippley Posted September 11, 2015 Report Posted September 11, 2015 Yummy yum, you would turn me into a breakfast person MacK!
MacKenzie Posted September 11, 2015 Author Report Posted September 11, 2015 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 Posted September 12, 2015 Report Posted September 12, 2015 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!
wilburpan Posted September 13, 2015 Report Posted September 13, 2015 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.
