Greek chicken thigh sausage with pesto orzo kalamata olive and goodies from the garden

caliking

The Cen-Tex Smoker said:

SciAggie said:

Did you follow a recipe for the chicken sausage? (My grinder and stuffer shipped today)

If you want one of the recipes I posted I’ll get janell to send it me. She came up with the spice mix. We did not follow a recipe but we did measure and write it down. Otherwise, grind chicken thigh and add whatever spices you want. No need to add any additional fat. I did use 1% by weight of nonfat dry mild as a binder. 

its only taken a few years, but you must know how vindicated I feel

Scales be damned!!

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

SciAggie said:

Did you follow a recipe for the chicken sausage? (My grinder and stuffer shipped today)

If you want one of the recipes I posted I’ll get janell to send it me. She came up with the spice mix. We did not follow a recipe but we did measure and write it down. Otherwise, grind chicken thigh and add whatever spices you want. No need to add any additional fat. I did use 1% by weight of nonfat dry mild as a binder. 

its only taken a few years, but you must know how vindicated I feel

Scales be damned!!

Still have not seen hide nor hair of any tandooriwurst. Someone has been suspiciously quiet too. You could say I am more than a little concerned that nefarious motivations are afoot. The silence is deafening 

Griffin

The Cen-Tex Smoker said:

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.

Skin included or removed? I'd like a copy of the recipe for this sausage if you could. Thanks.

The Cen-Tex Smoker

Griffin said:

The Cen-Tex Smoker said:

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.

Skin included or removed? I'd like a copy of the recipe for this sausage if you could. Thanks.

boneless skinless thigh. I'll put the recipe together for you.

EggObsessed

I'd sure love to have the recipe too, if you don't mind.  Afterall, we bought your old grinder from you, so it should still have some good "Cen-Tex Juju" going for it!!

The Cen-Tex Smoker

EggObsessed said:

I'd sure love to have the recipe too, if you don't mind.  Afterall, we bought your old grinder from you, so it should still have some good "Cen-Tex Juju" going for it!!

I'll post it here. We are back in the grinder game bigger than ever before. This is a sickness.

SciAggie

The Cen-Tex Smoker said:

This is a sickness. 

And you guys are super spreaders... (With no remorse)

20stone

The Cen-Tex Smoker said:

caliking said:

The Cen-Tex Smoker said:

SciAggie said:

Did you follow a recipe for the chicken sausage? (My grinder and stuffer shipped today)

If you want one of the recipes I posted I’ll get janell to send it me. She came up with the spice mix. We did not follow a recipe but we did measure and write it down. Otherwise, grind chicken thigh and add whatever spices you want. No need to add any additional fat. I did use 1% by weight of nonfat dry mild as a binder. 

its only taken a few years, but you must know how vindicated I feel

Scales be damned!!

Still have not seen hide nor hair of any tandooriwurst. Someone has been suspiciously quiet too. You could say I am more than a little concerned that nefarious motivations are afoot. The silence is deafening 

We have not eaten your share..... yet

The Cen-Tex Smoker

Here you go:

4 lbs ground chicken thigh

75 g roasted garlic

1 tbs kosher salt (15 g)

1 tbsp fresh cracked black pepper

2 tbsp each, minced fresh

-basil

-oregano

Zest 2 lemons

2 tsp fresh grated nutmeg (less if pre ground)

8 oz crumbled feta

Juice 1 lemon

1/4 cup dry white wine

18 g milk powder

CPARKTX2

Nice!

lkapigian

The Cen-Tex Smoker said:

Here you go:

4 lbs ground chicken thigh

75 g roasted garlic

1 tbs kosher salt (15 g)

1 tbsp fresh cracked black pepper

2 tbsp each, minced fresh

-basil

-oregano

Zest 2 lemons

2 tsp fresh grated nutmeg (less if pre ground)

8 oz crumbled feta

Juice 1 lemon

1/4 cup dry white wine

18 g milk powder

Thank you! Going to Salami this one, thanks for sharing 

20stone

The Cen-Tex Smoker said:

Here you go:

4 lbs ground chicken thigh

75 g roasted garlic

1 tbs kosher salt (15 g)

1 tbsp fresh cracked black pepper

2 tbsp each, minced fresh

-basil

-oregano

Zest 2 lemons

2 tsp fresh grated nutmeg (less if pre ground)

8 oz crumbled feta

Juice 1 lemon

1/4 cup dry white wine

18 g milk powder

I'm going to have to add pollo to the spreadsheet

The Cen-Tex Smoker

20stone said:

The Cen-Tex Smoker said:

Here you go:

4 lbs ground chicken thigh

75 g roasted garlic

1 tbs kosher salt (15 g)

1 tbsp fresh cracked black pepper

2 tbsp each, minced fresh

-basil

-oregano

Zest 2 lemons

2 tsp fresh grated nutmeg (less if pre ground)

8 oz crumbled feta

Juice 1 lemon

1/4 cup dry white wine

18 g milk powder

I'm going to have to add pollo to the spreadsheet

I think we should. These are both awesome

SciAggie

My grinder and stuffer arrived today. Bazinga.

EggObsessed

Thanks so much for the recipe!  Just wondering....how do you think good quality Kalamata olives would be in this.  Maybe not grind them into the mix, but mix in very small chunks.  Would the flavor work, in your opinion?

The Cen-Tex Smoker

EggObsessed said:

Thanks so much for the recipe!  Just wondering....how do you think good quality Kalamata olives would be in this.  Maybe not grind them into the mix, but mix in very small chunks.  Would the flavor work, in your opinion?

It would be excellent. We had that thought as well. Just be careful of your salt levels when adding more salty ingredients like olives. 

The Cen-Tex Smoker

SciAggie said:

My grinder and stuffer arrived today. Bazinga.

Boo-ya! Time to get your hands dirty. 

otter

SciAggie, where did you purchase your new hardware? What size did you go with? I looked at Lem, wondered about Cabela’s. Thank 

SciAggie

otter said:

SciAggie, where did you purchase your new hardware? What size did you go with? I looked at Lem, wondered about Cabela’s. Thank 

I got the LEM 5lb stuffer and the #8 grinder.
https://www.lemproducts.com/product/mighty-bite-5lb-stainless-steel-vertical-sausage-stuffer-1606/sausage-stuffers

https://www.lemproducts.com/product/big-bite-grinder-8-head-size/butcher-meat-grinders

Photo Egg

The Cen-Tex Smoker said:

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. 

You can freeze it and cook it later (I always do). You could even sous vide it and grill later or SV freeze after that. 

Or Foodsaver, freeze and ship to Galveston.

Photo Egg

I just keep opening this post to look at the photos...