Smoked Chicken Sausage
User Reviews
5
8 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
3 hrs
-
Additional Time
2 d
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Total Time
2 d 5 hrs
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Servings
10 links
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Calories
150 kcal
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Course
Main Course, Breakfast, Dinner
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Cuisine
Eastern European
Smoked Chicken Sausage
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Homemade smoked chicken sausage recipe.
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Ingredients
- 1000 g chicken meat Meat from whole chickens, deboned, with skins and fat or boneless skin-on chicken thighs/legs; about 2.2 lbs, with skins and fat
- 13 g kosher salt about 2 tsp plus a small pinch
- 2.14 g salt about a touch less than a level 1/2 tsp, curing salt #1
- 12 g Fermento about 2 Tbsp
- 2.5 g sugar about 2/3 tsp
- 2 g granulated garlic about 2/3 tsp
- 1.5 g black pepper coarsely ground; about 3/4 tsp
- 1.5 g rubbed sage about 2 tsp
- 1 g parsley about 2 tsp, dried
- 0.5 g nutmeg ground; about 1/4 tsp
- 0.5 g cayenne pepper optional; about 1/4 tsp
- 60 ml chicken broth chilled; or ice water; about 1/4 cup
Instructions
- Cut the meat into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 24-48 hours. If you are pressed for time, feel free to skip this step, there won't be a significant impact.
- Grind all the meat with skins and fat through a 1/8" (3 mm) plate.
- Mix the ground meat with the Fermento and the seasonings, adding a quarter cup of cold chicken broth or ice water.
- Stuff firmly into sheep casings or young hog casings not bigger than 22 mm if you have access to those. Form about 12" links and tie with a butchers' twine, or leave as a continuous coil. Prick any visible air pockets with a clean needle.
- Dry in a cold room or a fridge for 12 hours at 35F - 43F (2C - 6C) or at room temperature for about 60 minutes. You can also dry in the smoker at about 110F - 130F without smoke for about 30 minutes or until the skin feels dry to touch.
- Smoke at 130F - 140F for 1 hour, until the casings develop dark brown color, followed by 20-30 minutes of baking where the temperature in the smoker gradually incrases to 165F, 175F, 185F and even to 195F if necessary, util the internal temperature of the sausage reaches 160F (71C).
- Instead of baking, you can poach at 167F - 172F for 15 - 20 minutes or until the internal temperature reaches 160F (71C).
- If desired, dry at 53F - 64F (12C - 18C) and 75-80% RH for 5-7 days, until 45% total weight loss.
- Store in a refrigerator, dried or un-dried.
Notes
- As almost always with sausage-making, it's best to use an inexpensive precision scale and measure the ingredients in grams. Measuring in imperial units such as in spoons and cups can be very imprecise and may impact the final taste.
- To use this recipe, weigh the meat in grams, divide by 1000, then multiply the resulting multiplier by each ingredient. For example, you have 4,650 grams of chicken meat and skins. In this case, to get the amount of salt you will multiply 13 g by 4.65 to get a total of 60 grams of salt. Repeat with the rest of the ingredients.
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
1g
(0%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
51mg
(17%)
Sodium
657mg
(27%)
Potassium
143mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
128IU
(3%)
Vitamin C
2mg
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10links
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 657mg | 27% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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