Grinding Chicken for Sausage
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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,
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,
,
,
,
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Won’t this be
,
,
kind of
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,
A
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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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