Chicken Heart Sausage (why not) & Nashville Chicken Sausage

[Fatback Joe]

Nice work. I got another thing to put on the "to do" list now.

 

[Robert]

I'm lucky with one of the Asian markets around me has just about everything. Nice being able to get larger quantities of some "uncommon" things.

We've got a couple of really small Asian markets so I might try there. We do however, have a lot of Hispanic Markets popping up that I might try as well.


Thanks for the tip.


Robert

 

[Jason TQ]

We've got a couple of really small Asian markets so I might try there. We do however, have a lot of Hispanic Markets popping up that I might try as well.


Thanks for the tip.


Robert

Ya any international market would be the best option. American supermarkets just dont carry them, especially in bigger quantities.

 

[Elrik]

Try them whole grilled on skewers with a soy and chili glaze. Freaking phenomenal. That and chicken butts done the same way were my favorite street foods in Taipei.

 

[yoursangoma]

Meat ground up after a quick freeze to get it colder

Chicken thighs

Hearts

So did a small test pan fry with salt pepper and cayenne and hot damn was it tasty. Almost beefy because of the richness.

So the challenge is there is a different texture and being lean I don't know how it will turn out when cased. I will be adding powder milk to help bind and add some moisture and might not do the green curry as it is a sauce and could add too much liquid. Going to think about it, but damn that small batch was tasty as a little patty. Would make a damn good burger!

Why did you shape your sausage patty to look like Texas? Do you do that with all sausage patties you make?

 

[Jason TQ]

Why did you shape your sausage patty to look like Texas? Do you do that with all sausage patties you make?

Science!

 

[16Adams]

God bless Texas

 

[Jason TQ]

Stuffing tomorrow

 

[Smoking Piney]

Jason,

You are the undisputed king here of thinking outside of the box. :hail:

 

[Jason TQ]

Jason,

You are the undisputed king here of thinking outside of the box. :hail:

I appreciate the comment, but many times it's more a "lack of thinking" that leads my down certain paths :becky:

 

[Smoking Piney]

I appreciate the comment, but many times it's more a "lack of thinking" that leads my down certain paths :becky:

Yet you always end up standing on your feet. :-D

 

[nmeyer414]

im listening..........

 

[EyeBurnEverything]

Never considered making Sausage with chicken, but you peaked my interest. I most likely won't try with hearts, but gizzards might just make it into my next batch. Im thinking a blend of 74/24 pork butt/chicken gizzards with a 2% cheddar/jalapeno mix.

 

[Jason TQ]

Getting ingredients ready to mix

 

[Jason TQ]

Here's the nashville hot chicken sausage spices. Then I added pickles in. Nailed the first taste test. Nothing else needed

And here is the chicken heart which I did add in the green curry. Again the taste test was great. Wife said if I didn't tell her it was ground chicken heart she would have thought beef.

So the final texture in the casings after cooking will be interesting. I might get them all cased up tonight, but it could push till tomorrow, but I will be cooking them tomorrow as well.

 

[Big George's BBQ]

Looking forward to your results

 

[sknabnoj]

Dang... that looks tasty. Can't wait to see the cased result, see what the flavor is like.

 

[Jason TQ]

Starting the nashville hot

 

[Jason TQ]

Only makes sense to have craft beer when making craft sausages.........

 

[Jason TQ]

Nashville

This is why to get the biggest stuffer you can. I have a 15lb and you can stuff 15 or 3lbs and this is all that is left at the bottom when done. Just as efficient and you don't have to reload as much

Chicken heart loaded

Sometimes I just fully load it on top of whatever was in there before. Here you can see I got one more link of the last batch and then the new coming in

Here's the rest

Cooking a few in the oven later and will smoke some tomorrow