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Havarti Dill Chicken Sausage...First Try

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  • 58limited
    commented on 's reply
    OK, Thanks!

  • SonOfAButcher
    commented on 's reply
    Thanks!

  • SonOfAButcher
    commented on 's reply
    Thank you!!

  • SonOfAButcher
    commented on 's reply
    The pink salt I used was not the pink salt know as Prague Powder or Cure #1..It was just pink seasoning salt...sorry for the confusion...

  • Elton's BBQ
    replied
    That sausage looks grand!

    Leave a comment:


  • 58limited
    replied
    Looks good but 1 tablespoon pink salt for 3 lbs of meat seems like a lot. Did you mean 1 teaspoon?
    Last edited by 58limited; October 8, 2020, 12:19 AM.

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  • bbqLuv
    replied
    So nice; grind twice.

    Leave a comment:


  • SonOfAButcher
    started a topic Havarti Dill Chicken Sausage...First Try

    Havarti Dill Chicken Sausage...First Try

    Worked up a chicken sausage recipe:
    3lb boneless skinless thighs
    8oz. Havarti Dill Cheese(About..I got into some)
    1TBSP Pink Salt
    1TBSP Coarse Black Pepper
    2TSP Granulated Onion
    2TSP Granulated Garlic
    1TSP Dill Seed
    1 TBSP EVOO
    1/4 cup Ice Water

    I ground the chicken partially frozen using a 7mm plate. Mixed all the herbs and spices in the ice water. Added them to the ground chicken, along with the cheese. Poured the EVOO on, and mixed thoroughly.
    I stuffed the mix into 29-32MM natural casings.
    Tomorrow I will put smoke on some, and see how they come out. Will try some fresh as well, on the grill.
    I did sample some in a fry pan, and was pretty pleased with the results...
    Attached Files

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