Bro, your channel has helped take my son away from electronics and do some stuff with Dad…However, it always has to be YOUR recipes that He brings to Me. We just did an awesome variation of this recipe (Garlic and Basil)…but dude he INSISTED that we needed “chicken casings” because it was in your video…Welllll, 10 min and a Sharpie later we had “Chicken casings”. Thank you for not only great recipes, but providing me with some father/son time that I cannot put a price on! Cheers my friend
I have used the fat from turkey tails in chicken (or turkey) sausages, and it works really well. It only seems to partially render, so gives some flavor and juice without completely cooking down.
Bradley, I made these chicken sausages today, following your recipe, and they are so delicious. I’m not a chicken liver fan, but I included them and they made these sausages turned out so moist and rich tasting. I will be including chicken liver in more of my chicken sausages. Thank you for taking the time to make content, you’ve made me more adventurous in my sausage making.
Absolutely loving making sausages with all your recipes! I made this chicken one with green onion mozzarella, now I am making it with sundried tomatoes basil and mozzarella!!! I can’t tell you how much I appreciate your videos. Please keep it up.
Just made this sausage, it was pretty good. But like you said I think I'm gonna do half breast next time. The texture is a little off for me. I added 4 grams of ground sage, curing salt, substituted regular paprika with smoked paprika and instead of water I used chicken stock pretty good tho. Thanks for the recipe.
I incorporated jalapenos and cheddar and used the skin from chicken thighs for fat (no pork or beef fat). Also used turkey stock bone broth instead of ice. By freezing the thigh skins separately before grinding, I found them to grind well with the course die.
I made a version of this yesterday using 4lbs of 85/15 ground turkey. I called all the other ingredients back as I did not add any other fat or protein. They turned out excellent. Nice snap and great flavor.
It should have the curing salt. Instacure #1. Any meats cold smoked like this should have it in it. It's a gamble if not. Chicken is not exempt from botulism bacteria
@@oboy702 the 150 is the temp of the pit, not the sausages. The problems occur when you smoke things at low temps like this for a long time is when you can get botulism. If you were to case it and heat it up quickly to 165 then that's a different story
I definitely need to revisit my chicken sausage. My first try was early on in my sausage making. Didn’t turn out great but much better at sausage making now.
After seeing your bubba cole sausage I did a turkey thigh and brisket fat sausage with diced roasted poblano and cheddar cheese. They came out great. You're a great inspiration.
Cool recipe! I’m excited to see that you don’t have pink salt in this one, I will definitely give this one a try! I’ve never made chicken sausages before only pork and beef or mix of both, so this would be a new thing for me too. Thanks for sharing!
The few times I've done chicken, I just ran 2 or 3 whole deboned chickens along with giblets and skin through the grinder, had a good bind and was juicy. I did a medium grind and mixed the hell out of it. I can't remember exactly but I think I used milk powder and ice in the mix as well
I made smoked chicken paprikash sausages around Christmas. It was lovely. Save some of the onions and juice you don't need to make a sour cream dipping sauce.
Another great video. I've tried several of your sausage recipes and loved em all. After getting several requests to make a chicken sausage I'm definitely going to give this one a try. Keep up the Great work 👍
Mr Bradley, Just FYI the cayenne is missing from the description written recipe. Also, love your videos. I made your jalapeno popper sausages for a neighborhood cook off and EVERYONE loved them. I have a chili cook off in a month, and I was thinking of a smoked brisket and smoked pig butt chili. Any ideas to move this up to a winner? Thanks
On this particular video I didn't see instacure#1/pink salt with sodium ethorbate. Necessary? Love you man you rock, been sausage making on my farm for about 10 years in my little off time. Your education is priceless.!!
Loved this video, chicken sausage and smoked chicken in general is pretty underrated. Looking forward to seeing some more variations on this in the future. I’d love to see a chicken sausage in some sheep casings, and maybe some different meat blends (chicken/pork, chicken/lamb, etc). And obviously different spice mixes. Chicken Italian sausage with cheese, maybe a curry or harissa chicken sausage. Just spitballing some shit off the top of my head lol anyways, keep up the awesome work, Brad!
Brad, I enjoy your videos very much. Very informative. I’d really like to see a venison sausage video making with beef and pork fat (not mixed together). I’ve been hunting for years and paying someone else for processing. This is the year where I start doing my own processing and making my own sausage, breakfast sausage etc. If you’d make a video or possibly we link up for a tutorial video with wild game…i think it would be awesome and target another audience group. Cheers and keep up the great content.
Bradley I am going to please have a video request of a smoked beef tongue. I had this idea and didn’t really wanna look up recipes and figured I’d come here first!What can you recommend? Much love
What about “clean smoke” are you worried about clean smoke if you are running your temps that low with such dense logs? Or are you just letting it smolder?
Oddly enough I could not find chicken liver OR pork fat when I made this (butchers in Florida are getting weird about giving away fat) so I used hearts and pork belly. BIG HIT! My Boss said best sausage I have made yet.
Great Sausage videos! I have watched all of your sausage making videos and have 1 question? Do you Ice Bath all the sausage you make to stop the cooking process? Some of the videos doesn't show you put them in the Ice Bath. Thanks and keep bringing the videos!
I was thinking the same thing. That's pretty risky business not having any Cure #1 in there.If you aren't gonna use any cure, you should smoke above 200°.
Chuds, Love the video as always. We make mostly chicken sausage at our house here in the ATL, but we use a mixture of breast and thigh, probably about 50/50. I love the idea of adding some chicken liver and pork fat. Ours tastes a little too bland I think because we don't spice it up enough and probably too much breast meat, so we'll try your version next.
How juicy do they usually turn out?? Normally I love my meat juicy, but with sausage, I don’t want it leaking all over my beard how we saw it happen here haha. I’m considering doing about 60% breast, 30% thighs, 10% livers.
@@thegentlemandrummer8753 Yeah, it's not that juicy, and I think 60/30 the other way would be better. It is a little dry to be honest. We don't smoke then cook, we just stuff, refrigerate and then cook fully. We freeze some. I might try the smoking method next time to give it some flavor. I was shocked to see the juiciness of these sausage.
@@tomtrevett9914 thanks for letting me know. I usually just Cooke them on the grill to get some nice char, so I never really see too much juice(the amount they got) for anything either way to be honest
Hay Bradley, love your videos, quick question. when you smoke your Sausages at 150 degrees are you using a flavored wood? (hickory) or just plain wood?
Great video !! I have a question though !! Why add the seasonings with the chunks rather than after it has gone through the grinder ?? Thanks in advance !!
As usual, great video! I will be trying out the recipe. Question though? The left over casing on the stuffer? Should that be thrown away or do you cut off the end and throw it back it the container? Haven't done sausages yet, why I am asking. :) Thanks in advance. Cheers!
What temp should the sausages be after the 3 hours on the smoker at 150? I get that you want 165 after crankin' the smoker or grill. I just want to the sausage to be safe when I vac seal it and pop it in the freezer. Thanks!
John Malecki mentioned your channel on his when he was making a grill. He said we should come check out your channel. When John says, “jump,” we ask, “how high?” #LetUsSpray