Sausage

[Boaz]

Hi! I am Boaz's daughter. My dad and I decided to start making sausage and are new to it, but we have discovered a great Italian sausage recipe.

Here are the ingredients we used in the Italian sausage.

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0657_zpsm2iu8tj1.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0657_zpsm2iu8tj1.jpg.html)

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0655_zpsjdvgl1oy.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0655_zpsjdvgl1oy.jpg.html)

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0656_zpsbpar28sw.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0656_zpsbpar28sw.jpg.html)

We have been on a diet for about a year now, and we make almost everything out of chicken but pork would be even better. we made about seven pounds of sausage. Five pounds of chicken was for the Italian Sausage and two of the pounds we experimented with and tried to make hot links! The Italian sausage worked out really well.

We cut the thighs (dark meat) off of the bones and mixed the meat with the same amount of white meat.

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0661_zpsuxhhlbao.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0661_zpsuxhhlbao.jpg.html)

We then ground the chicken.

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0662_zpsbqlhlfor.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0662_zpsbqlhlfor.jpg.html)

We mixed in the ingredients after grinding the chicken. Chilled the meat. And then started to stuff the casings with the sausage stuffer.

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0665_zps4gm1myof.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0665_zps4gm1myof.jpg.html)

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0666_zpsgun3uadj.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0666_zpsgun3uadj.jpg.html)

We linked up the sausage after we finished stuffing it, and we also sterilized a needle with some rubbing alcohol and pricked the sausage to rid it of any air bubbles it may have had.

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0668_zpstyxu2s5n.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0668_zpstyxu2s5n.jpg.html)

The bottom sausage is Mexican Hot Links. I will make another post on that tomorrow! Talk to you guys then! Becky

[condorjohn]

Thanks Becky, that looks great! Since I'm on a diet, looks like I'll be trying that myself.
Looking forward to the Hot Link recipe...

[Retumbo]

Nice job

These just came out of the smoker

156669

[Artful]

Nicely written up - I'll have to thaw out some chicken

[Electric88]

Hmmm, my computer isn't showing the pictures :( I guess I'll have to try a different computer later. Either way, it sounds good from the description and I look forward to trying it (as the new year will inevitably bring dietary changes to my household)

[buckwheatpaul]

Becky, take good care of your dad, Boaz, he is a great person and thank you for the post....Paul

[Lloyd Smale]

never tried chicken sausage. Does it taste much different then pork sausage?

[Powder Burn]

Your recipe card says "over" on it and I noticed there may be onions? in the bowl too. I may try this out. I just need to buy a grinder/stuffer. Always wanted to make salami/sausage. Thanks for the write up.

[Smoke4320]

wonder how that would be made into pattys and lightly fried ?

[Retumbo]

Throw in some binder, bread crumbs and egg. You should be good to go. Remember to wash up thoroughly after handling raw chicken.


wonder how that would be made into pattys and lightly fried ?

[Boaz]

Thanks Becky, that looks great! Since I'm on a diet, looks like I'll be trying that myself.
Looking forward to the Hot Link recipe...

I wish you well on your diet! My dad and I have been on a diet from January 2, 2015, until now, and we plan on continuing our diet. I have lost forty pounds and my dad has lost 126 pounds. It can be done! We are having hot links tonight and they are good and I will post that recipe later and thank you for posting!

[Boaz]

Nice job

These just came out of the smoker

156669

Wow Retumbo, those look GREAT!

[Boaz]

Nicely written up - I'll have to thaw out some chicken

Think healthy! Chicken is GOOD!

[Boaz]

Becky, take good care of your dad, Boaz, he is a great person and thank you for the post....Paul

He is a handful sometimes but he is a great dad. He provides for my needs. I dont have any complaints with the way he has raised me. I thank him for the times that he has let me fail because I have learned from my mistakes and wouldnt have gained the experience otherwise.

[Boaz]

never tried chicken sausage. Does it taste much different then pork sausage?

The taste is very similar, but the chicken sausage is a little more dry than the pork sausage is because it doesnt have the same amount of fat that pork contains. You notice in the pan of meat that we left the skin on the chicken to provide more fat to moisten the meat. Thanks for your question!

[Boaz]

Your recipe card says "over" on it and I noticed there may be onions? in the bowl too. I may try this out. I just need to buy a grinder/stuffer. Always wanted to make salami/sausage. Thanks for the write up.

The picture you saw contained crushed garlic and the over part on the card was to add a half a cup of ice cold water to mix with your spices to be able to mix it thoroughly and evenly into the meat. Thanks for pointing that out!

[Boaz]

wonder how that would be made into pattys and lightly fried ?

Glad you brought that up and we wanted to experiment with that idea so we made patties last night and froze them. They were pretty good! You will notice that they didnt brown as well as the pork sausage does but they were still very good.

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0681_zpsae0waywk.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0681_zpsae0waywk.jpg.html)

[Boaz]

Throw in some binder, bread crumbs and egg. You should be good to go. Remember to wash up thoroughly after handling raw chicken.

Retumbo I really dont think you need to add the binders. The chicken seems to bind together very well.

[MaryB]

Bet turkey thigh meat would turn out some good sausage!

[Lloyd Smale]

I allways use about a 1/2 cup of dry powdered milk to 10lbs of meat for a binder in my sausage.

[Boaz]

Bet turkey thigh meat would turn out some good sausage!

We used some ground turkey meat along with some chicken thighs in one of the recipes we made the other night and we really couldnt tell a difference. It worked out fine.

[Boaz]

I allways use about a 1/2 cup of dry powdered milk to 10lbs of meat for a binder in my sausage.

I am sure that would work out great!

[Lance Boyle]

Miss Becky that looks real good.

Sausage is one of my downfalls. Doesn't matter what kind; Italian, sage breakfast, polish smoked, linguica, sopprosata, chorizo.

Your recipe looks like great way to keep me from impulse buying the above.

Nice job,


Tom