Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Greek chicken thigh sausage with pesto orzo kalamata olive and goodies from the garden
Options
The Cen-Tex Smoker
Posts: 22,970
Another winner for our chicken sausage experiment last week. This one is chicken thigh, feta, lemon zest, oregano, basil
cooked Sous vide at 160 for an hour and charred up on the BGE. Last time with the Thai sausage I did 165 but 160 is the number. Was juicier and more tender at 160.
cooked Sous vide at 160 for an hour and charred up on the BGE. Last time with the Thai sausage I did 165 but 160 is the number. Was juicier and more tender at 160.
Served with orzo pesto and kalamata olive with basil and tomato from the garden. Topped with a little Drizzle of homemade lemon vinaigrette. Headed down to eat the second link now. Really happy with this one.
Keepin' It Weird in The ATX FBTX
Comments
-
Stop it! Yur killin me!I just ate a couple ghost pepper snack sticks and, as much as I thought they'd be too hot, they're actually not hot enough.______________________________________________I love lamp..
-
-
@The Cen-Tex Smoker That looks good all the way around. You make this look easy...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:@The Cen-Tex Smoker That looks good all the way around. You make this look easy...
well, the hard part was definitely done last week when we ground and stuffed it. Today was pretty easy. Definitely enjoyed the payoff to all the hard work though. Well worth it.
Keepin' It Weird in The ATX FBTX -
nolaegghead said:Stop it! Yur killin me!I just ate a couple ghost pepper snack sticks and, as much as I thought they'd be too hot, they're actually not hot enough.
I need to get on the snack stick game.
Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:nolaegghead said:Stop it! Yur killin me!I just ate a couple ghost pepper snack sticks and, as much as I thought they'd be too hot, they're actually not hot enough.
I need to get on the snack stick game.Visalia, Ca @lkapigian -
lkapigian said:The Cen-Tex Smoker said:nolaegghead said:Stop it! Yur killin me!I just ate a couple ghost pepper snack sticks and, as much as I thought they'd be too hot, they're actually not hot enough.
I need to get on the snack stick game.
need to make some room in the fermentation station for some meat
Keepin' It Weird in The ATX FBTX -
Your sausage game is massive!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
The Cen-Tex Smoker said:lkapigian said:The Cen-Tex Smoker said:nolaegghead said:Stop it! Yur killin me!I just ate a couple ghost pepper snack sticks and, as much as I thought they'd be too hot, they're actually not hot enough.
I need to get on the snack stick game.
need to make some room in the fermentation station for some meatColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I dare say this plate looks finer than the thai sausage.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
caliking said:I dare say this plate looks finer than the thai sausage.
It does. Sober lunch vs boozy dinner
Keepin' It Weird in The ATX FBTX -
Great plate right there.
@dmchicago- Not too sure about you and your Austin buddies...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
----------------------------------------------------------------------- -
Dude....youre killing it lately!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Keepin' It Weird in The ATX FBTX
-
This needs a bump. I had to look at it again. There is SO much subtle goodness in this cook.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Lawd, have mercy, Cen-Tex! Great job! This hits on all of our faves. We greatly prefer chicken sausage made from thighs vs. breasts. Greek flavors are always at the top of our list! Beautifully done! You and Janell need to set up a little pop up in your front yard for drive-by meat purchases!! Seriously.KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
-
That's some good looking good for sure.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
I never really think to make chicken sausage. Great idea, love the greek seasoning concept.
______________________________________________I love lamp.. -
nolaegghead said:I never really think to make chicken sausage. Great idea, love the greek seasoning concept.
we love these last few we did. We will keep these plus add a few more to the rotation as well. I love sausage but I can't be pounding down tubes of pig fat every week.
Keepin' It Weird in The ATX FBTX -
EggObsessed said:Lawd, have mercy, Cen-Tex! Great job! This hits on all of our faves. We greatly prefer chicken sausage made from thighs vs. breasts. Greek flavors are always at the top of our list! Beautifully done! You and Janell need to set up a little pop up in your front yard for drive-by meat purchases!! Seriously.
Ha! I'm usually the drive-by meat purchaser not seller. That would be a switch.
Keepin' It Weird in The ATX FBTX -
Those look killer!! I've never made sausage with chicken before. Thought about it, just never got around to it.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Griffin said:Those look killer!! I've never made sausage with chicken before. Thought about it, just never got around to it.
100% chicken thigh no added fat. Chicken thigh is right around 30% fat so it binds up real nice and makes a great sausage. I mentioned above that I did use a little non-fat dry milk (1% by weight) as a binder. I've never made chicken sausage either so I don't know any better, but it worked out great with the binder. I hope we can repay you for the awesome venison sausage recipe you shared with us.
Keepin' It Weird in The ATX FBTX -
Did you follow a recipe for the chicken sausage? (My grinder and stuffer shipped today)
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Enough with these over the top sausage post!!Dude you are on a definite roll with the sausage!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
Duuuuuude(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
SciAggie said:Did you follow a recipe for the chicken sausage? (My grinder and stuffer shipped today)Keepin' It Weird in The ATX FBTX
-
I envy your talent & energy!
great looking eatsaka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
@The Cen-Tex Smoker That’s enough. Remember I’m a sausage rookie. I didn’t know if you used any cure or anything. I see it’s a fresh product to be cooked right away.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:@The Cen-Tex Smoker That’s enough. Remember I’m a sausage rookie. I didn’t know if you used any cure or anything. I see it’s a fresh product to be cooked right away.Keepin' It Weird in The ATX FBTX
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum