smconner Actually green ham (fresh uncured) back leg of hog is what a lot of commercial sausage makers use since it is very lean allowing them to add fat to a very specific percentage of the meat block, so it is a good thing.
Chicken Pork and green onion sausage
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Re: Chicken sausage
I have been making a chicken sausage for several years….before I found Waltons.
I use 50/50 chicken breast meat/pork (Boston Butt). I add fresh green onion chopped and a sausage seasoning I buy at my local grocery. I grind it and stuff it and then grill it. However, it’s great just making Patties and frying in a skillet. The guys at camp expect me to show up with it now days so …. -
Sounds tasty!!
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Sounds like a great way to use chicken breasts. What style of sausage would you consider it?
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Sounds like a good product
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I guess I always considered it more of an Italian type of sausage. I use the natural hog casings. I may be way off on the terminology of it. I was just copying a sausage that I had years ago in Vicksburg MS at a deer camp. Didn’t have any idea I would ever make sausage at the time I originally ate it or I would have ask more questions about what was in it.
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I’d consider it a tasty style sausage!!
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Sounds interesting! Would like to use some chicken breast instead of always using thigh meat. What kind of store bought seasoning? Name brand or just a local mix? Is it Italian flavored?
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