Chicken Sausage

Chicken sausage is made from all chicken meat and then it is smoked and poached.

MeatsMetricUS
chicken breast400 g0.88 lb.
chicken legs400 g0.88 lb.
chicken fat and skins200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
garlic3.5 g1 clove
cold water100 g⅜ cup
Instructions
  1. Grind meats 3/16” plate (5 mm). Grind skins and fat through 1/8” (3 mm) plate. Refreeze skins and fat and grind again. You can emulsify them in food processor adding little cold water.
  2. Mix ground meats and fat with all ingredients adding cold water.
  3. Stuff firmly into 32-36 mm hog casings. Leave in a continuous coil.
  4. Hang on smokesticks for one hour.
  5. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 120 minutes until brown color develops.
  6. Poach at 75º C (167º F) until internal meat temperature reaches 160º F (72º C). This process will take about 80 minutes.
  7. Cool in cold water for 5 minutes.
  8. Keep in a refrigerator.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs