Making Chicken Sausage Weekend w/ pron

Decided to try my hand at making homemade chicken sausage. Looked in my "Home Sausage Making" book, by Susan Mahnke & Charles G. Reavis, for some chicken recipes. I came up with two, that interested me- Chicken Bratwurst and Chicken Sausage with Apple and Chardonnay. First, we cut up and deboned about 11.5 #'s of thighs.


Use the KitchenAid with the grinder attachment to grind the chicken the 1st time.


The grounded up chicken...



Weight and divided the grounded chicken into two portions. One about 3#'s for the apple and chardonnay, the other about 6 #'s for the Bratwursts.
I mixed one batch, while my wife mixed the other. Here is a close up of the Apple and Chardonnay, after a 2nd grind.


Now, a few test patties to taste the seasoning...


Start the stuffing process...


The first roll...


Making the links...


The lovely Mrs. Max....


Grilled on the indoor grill, just because we finished up a bit late. These are the bratwurst and they were very tasty and incredibly moist. Can't wait to try the Apple and Chardonnay, soon. Some veggies to make it all healthy!


And the close up....


Thanks for viewing, tomorrow I start the pork sausage, can't pass up the .84 / # on pork butts, sale at RD.

thirdeye said:

You guys have the perfect equipment and did an outstanding job with the sausagemakers tie job on those links.

The wine recipe sounds really good. I use a lot of fresh vegies in chicken sausages, like chopped onion, garlic, peppers, parsley etc., and serve with salsa.

One thing with most grinding, but especially with chicken is to set pans in the freezer following the deboning and cubing. Your ground chicken will be much less mushy, it will mix easier and stuff better too. I will use a plastic dish pan full of ice, and an empty metal bowl in the center of it. When my icy meat comes out of the grinder it falls into the ice packed bowl. I chill it again before stuffing. Also ice down your water or wine before adding it in.

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Thanks, for the tips. We actually did a quick 30 minute freeze, before grinds. I thought it was more of a safety precaution, with the meat. I was under the assumption that the heat from the grinder, could put your meat in the danger zone for possible contamination. That is why, I love this forum. :-D

Vince B said:

Every time I read a thread like this I get the itch to go buy the equipment to make sausages. Very nice work. Vince

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It's well worth the investment, IMO.

Getting ready to do the pork sausage. Cut up about 16 pounds of pork butt and getting ready for the grinder...







This time, I am going to try this maple flavor seasoning, that I picked up at Bass Pro shop. I'll post more pictures later....

BlkJeep said:

thanks for the pics! We have a kitchen aid just like that. I guess i need to get my butt get the attachements! Nice looking sausages!

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Thanks, it took me a while to get the grinder attachment, but now I really use it a lot.

SteelSmokin said:

You guys always get me in trouble hahaha now o have to explain why I need to make my own sausage because after those pics I now have to go buy the equipment. The pics look great I can almost taste the sausage from here. Great job!

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That is how it all starts. Thanks for the comments.

LMAJ said:

Very nice!

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big brother smoke said:

Outstanding pron, Max!

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Thanks, need to find something to keep me busy when the weather isn't favorable.