10lbs of Asian Chicken Sausage Today

[Jason TQ]

I had no chicken sausage in the freezer so wanted to fix that today and also been on a semi Asian inspired kick recently with food. I've done a few Asian sausages before and this was my first with hoisin in it, which is my new favorite ingredient . Using boneless skinless thighs from RD which I find are perfect for chicken sausage because the cases still have enough fat in them to not have to add additional fat :clap2:. Here's what I have so far.

Ingredient list


Chopping up some green onions and keep it classy with the Steele Reserve :becky:


Adding in the hoisin


Getting a previously opened hog casings out of the fridge. I just add lots of salt and toss into a zip lock bag



Here's the ingredients mixed


My wife is amazing and bought me some cutting gloves when I started making sausage because when you are cubing up 10-50lbs of meat at a time a little extra precaution is good. I put a nitrile glove over this


Chicken thawed from the freezer and still have a bit of frozenness to it which is perfect for cubing and also grinding





Chilling some of the grinder parts next to the ice cream and tequila :mrgreen:


Here's the #32 grinder with the 10lbs of chicken in it


All ground up and mixed in




Little sample to make sure the spices are correct and a beer people left from last weekend




Got the stuffer set up and I will stuff here in a bit. Taking a break and watching some golf and drinking beer :-D

 

[Jason TQ]

Here's a video of the grinding as I get messages of showing the larger grinder in action. The bigger throat make it very easy to "get the meat in" :shock:. Most of the times on smaller batches I don't need the plunger as gravity does the job :clap2:

I couldn't find my mini tripod so it's a little shaky
[ame="https://www.youtube.com/watch?v=kX1JYzJeR80"]Grinding Chicken - YouTube[/ame]

 

[jsperk]

Looks really good from the test piece.

 

[Jason TQ]

Looks really good from the test piece.

I really like the green onion in it. Didn't need to add anything else from the test.

 

[landarc]

That does look good, nice tools

 

[Stingerhook]

Good idea, I may have to copycat you.

 

[THoey1963]

Looks great so far. I'd love to get into making my own sausages, but don't need one more big item to try to find a home for. About time to replace my cheap vacuum sealer and I am already thinking of getting one of the big boys...

 

[Al Czervik]

Looks and sounds mighty tasty JTQ... :hungry: I'm inspired to give this a whirl!

 

[Jason TQ]

Here's the last bit. Save a few pounds of raw for either burgers or random ground meat stuff




Really like this recipe.

 

[MisterChrister]

Looks great Jason!

 

[Titch]

The look and sound delicious, the HoiSin would make them sweet I believe.
Why do you keep Tequila in the Freezer?
Should I keep my Mescal in one?

 

[Bigr314]

Oh my! that looks so good. Outstanding.

 

[BBQ Train]

Would you mind sharing the recipe?

 

[Jason TQ]

The look and sound delicious, the HoiSin would make them sweet I believe.
Why do you keep Tequila in the Freezer?
Should I keep my Mescal in one?

So the stupid Tequila gnomes in my house can't find it :becky:. Those buggers are a$$holes :biggrin1:. But I like a cold shot or sip of tequila :clap2:.

The hoisin does give a nice sweetness that is noticeable, but just the right amount. Going to do some ribs later with a hoisin sauce.

 

[Jason TQ]

Would you mind sharing the recipe?

Totally. After I don't know how many batches of sausage I'm still learning, but have some basic ratio's down where I'm not too worried about a new large batch test run going awry with new ingredients :loco:.

So like for a normal 10lb batch of chicken or pork 4T of salt is where I like it. But the hoisin actually has a decent amount of salt so I backed it down to 3T for this one. I really like this recipe and pan fried a bunch last night and will cook some one my egg later today.

10lbs Chicken
3T Salt
2T Pepper
2T Crushed Red Pepper
2T Sesame Oil
2T Rice Vinegar
2T Fish Sauce
1/2C Hoisin
1/4C Chopped Garlic
3T Ginger (Fresh or Powder)
1C Green Onion Chopped

 

[ShadowDriver]

Looks delicious, Jason.

Enjoyed watching the process.

 

[BillN]

Sweet grinder, the recipe sounds delicious thanks for sharing.

 

[Jason TQ]

Here's a few cooked shots from last night

 

[rcw320]

That is awesome looking sausage.

I'll drink a fotay of Steele from time to time too! lool

 

[THoey1963]

Those look really good cooked. Good blend...