<![CDATA[chicken sausage]]>I am interested in making chicken breakfast sausage. any pointers about grinding mixing or stuffing?

]]>https://waltonsdev.nodebb.com/topic/1015/chicken-sausageRSS for NodeFri, 11 Sep 2026 04:39:05 GMTMon, 14 Jan 2019 04:17:38 GMT60<![CDATA[Reply to chicken sausage on Wed, 16 Jan 2019 12:50:34 GMT]]>jim blais I dont think it would hurt really, turning into “goup” gave me good results. It would probably give you about the same result as grinding it again through a 1/8" plate.

For brats I like the 30mm fresh collagen. It stuffs easily and it fits nicely into a bun should you choose to eat it with a bun. 26mm will work as well but the 26mm collagen we sell is a clear collagen and for brats fresh collagen will work better.

Hope this helped!

]]>https://waltonsdev.nodebb.com/post/3368https://waltonsdev.nodebb.com/post/3368Wed, 16 Jan 2019 12:50:34 GMT<![CDATA[Reply to chicken sausage on Wed, 16 Jan 2019 02:06:53 GMT]]>Would it help or hurt to blend it in a meat mixer for a while?
I will also be stuffing it in collagen casing. Size of Casings?
I plan on using a 26 mm casing

]]>https://waltonsdev.nodebb.com/post/3362https://waltonsdev.nodebb.com/post/3362Wed, 16 Jan 2019 02:06:53 GMT<![CDATA[Reply to chicken sausage on Mon, 14 Jan 2019 21:11:21 GMT]]>Good luck!!! I did some Chicken a buffalo Brats! Keep your meat and grinder super cold at all times. I found the chicken to really gum up easily if I did not. I used Carrot Fiber and it worked well. Very good end result! I am wanting to do some chicken or turkey snack sticks.

]]>https://waltonsdev.nodebb.com/post/3341https://waltonsdev.nodebb.com/post/3341Mon, 14 Jan 2019 21:11:21 GMT<![CDATA[Reply to chicken sausage on Mon, 14 Jan 2019 16:48:14 GMT]]>I made some great chicken sausage last week. As Jonathon mentioned the Carrot Fiber and Cold Phosphates are a must have. I used the left over product from the stuffer for ‘Egg McMuffin’ style sandwiches with eggs instead of the English Muffin. It was fantastic!

https://meatgistics.waltonsinc.com/topic/1001/i-dream-of-chicken-pot-pies

]]>https://waltonsdev.nodebb.com/post/3337https://waltonsdev.nodebb.com/post/3337Mon, 14 Jan 2019 16:48:14 GMT<![CDATA[Reply to chicken sausage on Mon, 14 Jan 2019 16:27:12 GMT]]>jim blais I love making chicken sausage! I have done a few articles on it that I will post at the bottom of this. A couple of tips, if you are using chicken breast then the fat content is going to be super low. The best results I had were when I used chicken thighs but if you dont want to do that then I would recommend you use cold phosphate to help it hold more water and carrot fiber or super bind as well. But, I think you will have the best results if you use thighs and still use some carrot fiber. For grinding I would recommend you grind it t least twice maybe through 3/16 and then 1/8, maybe even twice though a 1/8. It is going to give you a hotdogish texture but that is better than an overly dry and crumbly product in my mind!

https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst/

https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe/

https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe

]]>https://waltonsdev.nodebb.com/post/3334https://waltonsdev.nodebb.com/post/3334Mon, 14 Jan 2019 16:27:12 GMT