- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
Been low on both sausage and thighs so ran to RD and picked up 80lbs of boneless skinless. Bagged up 40lbs for smaller portioning and then ground the other 40lbs.
Of that 40 ground 20 stays simply ground and ready to do anything, but figured I'd also try out 2 new batches of chicken sausage.
Of all the spicier sausages I've made they never reached the threshold of borderline too much for me and inedible for everyone else other than 1 bite :becky:.
So one 10lb batch will have 10lbs of habanero along with some cayenne to tone it down ray:.
Next 10lb batch is a play on brat type spices and adding in some high temp cheese I have left over in the freezer. Oddly it is labeled Habanero, but has cheddar jack spice at best. Super tasty though.
All I have to do now is mix up the spices with the chicken, give it a pan fry taste and case it up.
Of that 40 ground 20 stays simply ground and ready to do anything, but figured I'd also try out 2 new batches of chicken sausage.
Of all the spicier sausages I've made they never reached the threshold of borderline too much for me and inedible for everyone else other than 1 bite :becky:.
So one 10lb batch will have 10lbs of habanero along with some cayenne to tone it down ray:.
Next 10lb batch is a play on brat type spices and adding in some high temp cheese I have left over in the freezer. Oddly it is labeled Habanero, but has cheddar jack spice at best. Super tasty though.
All I have to do now is mix up the spices with the chicken, give it a pan fry taste and case it up.