What type of chicken to use for sausage?

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strikingtwice's picture
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What type of chicken to use for sausage?
I wanted my first foray into sausage to be a chicken sausage. I had some ideas for it, but I was wondering, what do you get to grind up? Do you just go in with a whole thing of legs and skin? I'd also imagine that you don't use much of the breast, because of the very low fat content. These will probably be bulk sausage, but i am going to vacuum them. From what I've researched, the only real benefit to skins is that it marries the flavors more, which vacuum packing would accomplish. Any information is appreciated.
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Dave

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Use thighs with the skin on. They're inexpensive and the skin adds good fat content and a nice "chickeny" flavor.
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I make a brat type sausage from chicken and I use the whole chicken (meat), especially the skin. The skin adds fat and flavor. I use chickens that I have raised and butchered. Surprisingly I like the sausage from the meat chickens (Hubbard White Mountain) more than an heirloom chicken (Buff Orpington roosters). The additional breast meat from a meat chicken makes it lighter fare.

Here is the recipe:

2.25 to 2.5 lbs ground chicken
2/3 cup dried cranberries or dried cherries
1/3 cup dried parsley
1/4 cup finely chopped white onion
1 Tbsp. Kosher salt
2 teas. Ground Sage
1 teas. Thyme leaves
1 teas. Basil leaves
1 teas. Cayenne pepper
1 teas. ground pepper
1 teas. ground Ginger
1 clove garlic minced
1 Tbsp. real Maple Syrup

I ground the meat with the largest opening plate, added the listed ingredients, covered in plastic and let it sit in the frig overnight. The next morning I ground it again with the medium plate and then stuffed it in 1.25 in. casings.
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