Chicken Fermented Sausage

American fermented sausage. Chicken thigh meat will create a better color than the breast. Chicken fat becomes semi-liquid already at room temperature, and should be replaced with pork hard fat (back fat or hard fat trimmings). The moisture level of chicken meat is high and its skin is often microbiologically dirty (contains undesirable bacteria). In addition to common pathogens that may be present in chicken meat, Campylobacter jejuni is typically associated with poultry meat. Bactoferm™ F-LC bio-protective starter culture is a good choice as it inhibits Listeria monocytogenes and can be used at a wide range of temperatures. Due to the high initial pH (low acidity) of the chicken meat it is essential to limit the time the sausage mix is left at temperatures over 15.6º C (60º F) which favors the growth of Staphylococcus aureus.

Chicken meat800 g1.76 lb
Back fat or pork hard fat trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose (glucose)10 g2.5 tsp
Sugar3.0 g1.2 tsp
Pepper3.0 g1.5 tsp
Coriander2.0 g1 tsp
Ground mustard2.0 g1 tsp
Allspice2.0 g1 tsp
Garlic5.0 g2 cloves
F-LC culture0.5 guse scale
  1. Grind chicken and back fat through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. Stuff firmly into 36-40 mm hog casings.
  4. Ferment for 24 hours at 22º C (72º F), 85% humidity.
  5. Optional: during fermentation cold smoke from time to time at 22º C (72º F) or lower.
  6. Dry for 18 days at 14-12º C (58-54º F), 75% humidity. Drying may continue past 18 days but the sausage will be much drier.

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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.

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