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Author Topic: Chicken Sausage  (Read 3233 times)
House Bee
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Gender: Male
Posts: 283

Location: Hesperia, MI

« on: October 29, 2009, 09:59:07 PM »

Here is a recipe I found and tweaked for chicken sausage. I have made them from meat chickens (Hubbard White Mountain) and Buff Orpington roosters. I like the sausage from the meat birds a bit better.

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.

Slow cooked on the grill. So much lighter than brats. Yum!

Super Bee
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Gender: Male
Posts: 2265

Location: Ludington, Michigan

« Reply #1 on: October 30, 2009, 07:42:01 AM »

Thanks bud
I love sausage with alittle maple syrup.  I'll give it a try
House Bee
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Gender: Male
Posts: 283

Location: Hesperia, MI

« Reply #2 on: October 30, 2009, 06:23:16 PM »

I forgot to mention that I ground the skin in too. A little more fat for basting. wink
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