chicken sausage

[jim blais]

I am interested in making chicken breakfast sausage. any pointers about grinding mixing or stuffing?

[Jonathon]

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

[Joe Hell]

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

[steffenwiest]

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.

[jim blais]

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

[Jonathon]

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!