Smoked Chicken Sausage for Cold Cuts

[johnec00]

We eat a lot of sandwiches, and I'm always interested it making cold cuts with known ingredients as opposed to the expensive ??? from the grocery store. This 3" diameter sausage is an adaption from the Charcutaria youtube channel here: https://www.youtube.com/watch?v=GvLyaltBiEI

Here's the page from my recipe record:



Here's the picture version:


Breast and thigh meat cut up and cured 4 days.


Grinding the thigh meat only with smallest plate, breast meat not ground


Ground thigh, spices, and water beat in KA mixer to simulate emulsification


Breast chunks added and stirred together with emulsion with KA on low


Tightly stuffed in 76mm fibrous casing


Smoked with apple. Chub on right is another variant using beef.


Smoked


Casing removed and sliced. "Emulsified" meat provided excellent bind without any added filler or binder. Produced tasty, low cost, healthy sandwich slices! Kind of a lot of work for one chub, but us retired folk have little better to do! Will do again, maybe with a little more of the Italian style spices.

Edit- Meant to add a plug for the Charcutaria youtube. It's in Portuguese, but has English subtitles, and a variety of very interesting sausage recipes.

[58limited]

That looks really good. I bet it would be great using a dry white wine or lighter craft beer instead of water too. I might give this a go soon.

[TripleB]

Very impressive. Making sausage is fun and inexpensive. Nothing like smoked sausage or freshly made sausage. Yum.

However, I'm equally impressed with your record keeping. I keep a cooking journal as well, but it is hand written. Been doing it for over 10 years and have now three journals. Always fun to go back and read what I've done or go back and review notes before grilling/smoking. You even have pictures. Nice job.