Greek Sausage
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Was asked by some friends about making a Greek sausage. Never done that one before but willing to give it a try. Can’t find much info on the web. Any suggestions or resources any one knows about. Not really sure what the final flavor should be.
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Top left: BWW chicken sausage (use a copycat Buffalo sauce)
Top right: Smoke spatchcock chicken (my son and I came up with the rub a while back). Smoked it on my pellet grill
Bottom: Chicken Shawarma sausage (use my made up shawarma marinade)I treated them like the traditional chicken counterpart and just adjusted the seasoning (because I added some pork fat and stock) and added a binder (dry milk powder). I did grind the chicken but was not really happy with the texture. I have some ideas for the next batch
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Dr_Pain Chicken can be hard to get the texture right with. The best way I have found is to add a binder and use pork fat. If you aren’t interested in pork fat then I think the best we came up with was using Carrot Fiber Binder and Cold Phosphate - Sodium Phosphate to give it increased juiciness
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Jonathon said in Greek Sausage:
Dr_Pain Chicken can be hard to get the texture right with. The best way I have found is to add a binder and use pork fat. If you aren’t interested in pork fat then I think the best we came up with was using Carrot Fiber Binder and Cold Phosphate - Sodium Phosphate to give it increased juiciness
Would you have a base recipe that you know will produce a good product (not grainy and chicken stringy?? I did use pork back fat and did have some milk powder but the end product was more like bound and cooked chicken salad. My plan next will be to have a portion of my mix cooked and coarse hand chopped and the rest of my mix being a mix of pork and chicken and pork fat with seasoning and binder. What do you think??
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Dr_Pain on last edited by
Dr_Pain The mechanically separated chicken I used in the sausages I just made worked out well. Since it is run through a sieve rather than really being ground, the texture if pretty fine. They use it it hot dogs and fillers in sausage often. It was juicy and I used sure gel for my binder.
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johnsbrewhouse said in Greek Sausage:
Dr_Pain The mechanically separated chicken I used in the sausages I just made worked out well. Since it is run through a sieve rather than really being ground, the texture if pretty fine. They use it it hot dogs and fillers in sausage often. It was juicy and I used sure gel for my binder.
I wonder if I could emulsify my chicken. Man you guys are such great resources
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johnsbrewhouse said in Greek Sausage:
run through a sieve rather than really being ground
How would you do that at home? Just rub it against the mesh?
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Ridley Acres on last edited by
Ridley Acres I buy it that way from Restaurant Depot, so I really don’t know how that would work. I do know the process involves high pressure and multiple sized sieves. It everything picked clean from what is left on the carcass. It tasted surprisingly good since it contains the parts of the whole chicken and it was cheap, $1 per lb. All you have to do is add your ingredients and process away.
