Chicken Sausage question

[Adam Boustead]

I am about to embark on creating a good chicken sausage for a business adventure. I am really looking at the fat aspect. With so many people who do not eat pork i would like to avoid pork fat. If I use the skin will it be like rubbery little chunks? Also i see people using sure jell what is the ratio?

Thanks all who help

[toys4dlr]

I have been working on different chicken sausages and i have been pretty happy with the results. I have used boneless chicken thighs with a course grind through a 7mm die. Sure gel in my go to binder and you need something as there will not be as strong of a protein extraction like you would get using pork or beef. I use the quantities recommended on the package is it has been setting up fine. Still a softer link compared to pork or beef.

This last batch i actually used bone in thighs so i could get the skin for extra fat.
I ground the skin through the 3 mm die and the meat through the 7mm. I did not get any chewy pieces, but Boning out 40 lbs of thighs just for the skins proved not worth it over just using boneless chicken thighs. your milage may vary.

The three chicken sausages i made this last batch were a jerk, fajita and the apple brat mix. The jerk and fajita were my own mix and I dehydrated jalapenos, bell peppers and onions to add to the the jerk and fajita receipe. i was very happy with the result and I add hi temp cheese in all of them. But i like cheese. Lol

[Bob Stehlik]

toys4dlr Those look outstanding! Nice amount of cheese.

[glen]

toys4dlr That is some beautiful sausage

[WVTim]

toys4dlr they look great

[processhead]

toys4dlr Good looking sausage.
When you made it without skin did you find it still had enough fat or did you need to add some?

[calldoctoday]

Adam Boustead We have made a few batches using chicken. Most folks like the thighs/shortlegs the most for sausage & that is understandable. On our last batch we decided to try using about a 50/50 mix of thighs & breasts. we also made a sincere effort to keep the meat vs fat/skin ratio at 80/20 or better for fat/skin. We also added fresh Granny Smith Apple Chunks, Walton Apple/Chicken sausage mix, & used 1 oz per pound of homemade chicken bone broth for the liquid content. We have been very satisfied with the outcome, so as you can see, the chicken fat/skin worked well for us on this, with no other beef or pork fat used. The coils of product have also kept very well vacuum packed in the freezer for a nice chicken sausage dinner every week or so.

[toys4dlr]

processhead i found that 100 percent chicken thighs had sufficent fat moisture content. I personally did not find that adding the seperate chicken skin/far added much difference. I did it at a 80/20 run.

[Adam Boustead]

toys4dlr Those look amazing thanks for the information

[Denny O]

calldoctoday said in Chicken Sausage question:

We have been very satisfied with the outcome, so as you can see,

Man O Man, I gotta get those new glasses!

Edit, As they say, no pics didn’t happen.

[TimC 0]

The skin itself is collagen so should melt to gelatin during cooking. Chicken thighs are around 10% fat & adding skins in natural proportions might take it up to 12%-15%. Either way should make some nice sausage.

[cdavis]

toys4dlr that is some beautiful sausage.

[samspade]

Very nice setupn and it produce great results good job

[calldoctoday]

Denny O I sent the pictures in when we made the last batch of chicken sausages, but let me see if I can pull them up.

[calldoctoday]

Denny O here are a few that I found.

[Denny O]

calldoctoday There you go! “They do exist!”