Grinding Chicken for Sausage
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Hello, all. I previously made English Banger Sausages with pork. I ground the meat once on coarse and once with a fine plate. Came out just the way I remember it.
I tried the same recipe with Chicken and found that once through the coarse plate was finer than with pork but not quite fine enough for me.
My question is: For chicken, how would you recommend proceeding?
- Grind twice with a coarse plate?
- Grind once on coarse and once with a fine plate?
- Grind once only using fine plate?
Many thanks in advance!
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Hello, all. I previously made English Banger Sausages with pork. I ground the meat once on coarse and once with a fine plate. Came out just the way I remember it.
I tried the same recipe with Chicken and found that once through the coarse plate was finer than with pork but not quite fine enough for me.
My question is: For chicken, how would you recommend proceeding?
- Grind twice with a coarse plate?
- Grind once on coarse and once with a fine plate?
- Grind once only using fine plate?
Many thanks in advance!
sk5223 never done chicken myself, however what you are describing i would try once through a fine plate. Two things i would ensure, 1. Have the chicken be partially frozen and 2. Make sure your plates and knives are extremely sharp as possible to help in not having the auger mush it through.
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Do a lot of chicken. Just once thru the fine plate. I alway use sure. gel with any chicken sausage, make sure you mix well for good extraction. Also I use about 20% more seasoning than forPork. My sticks and sausage always turn out fine. I like than as well if not more than the pork.
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It sounds like option a is the best bet at this point.
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In a previous life we only used the skin for fat, but I cannot say whether pork fat would work or not hopefully someone has experimented with that and will let you know.
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Best to use just chicken skin for fat or ok to add a little pork fat? Haven’t tried with sure-gel yet but will on next batch.
@bmartin1000 I prefer the skin on and chicken fat, better flavor.
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If you won’t offend anyone pork fat of about 15-20% works best with the chicken. I have used only skin and what little fat on chicken for A friend that does not eat pork, came out ok A little less flavor better with the pork fat.
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Hello, all. I previously made English Banger Sausages with pork. I ground the meat once on coarse and once with a fine plate. Came out just the way I remember it.
I tried the same recipe with Chicken and found that once through the coarse plate was finer than with pork but not quite fine enough for me.
My question is: For chicken, how would you recommend proceeding?
- Grind twice with a coarse plate?
- Grind once on coarse and once with a fine plate?
- Grind once only using fine plate?
Many thanks in advance!
sk5223 Hopefully johnsbrewhouse can help you before too long. I keep thinking he has worked with chicken quite a bit, but I could be mistaken. If not I know Jonathon can get the job done.
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I’ve read through this and I’m wondering,
,
,
,
,
,
,
,
Won’t this be
,
,
kind of
,
,
A
,
,
,
Fowl Sausage? ;<)Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
I’ve read through this and I’m wondering,
,
,
,
,
,
,
,
Won’t this be
,
,
kind of
,
,
A
,
,
,
Fowl Sausage? ;<)@dennyo ha ha ha
yes it would 
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Dr_Pain said in Grinding Chicken for Sausage:
@DennyO, Sir you win the joke of the day!!
Tanks, snicker snicker, snort snort. LOL
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