Wanted to try and make some chicken sausage, so we started out with 11 #'s of bone in thighs. Deboned and cut up the thighs, gave them a quick freeze for about 30 minutes to help with the grinding process. The two types of sausage we were making was Chicken Bratwurst and Chicken Sausage with Apple and Chardonnay. After separating the two batches of ground chicken, we seasoned each accordingly to the recipe and then proceeded to stuff them in to natural medium hog casings. But first, amde two tiny patties to taste the spices and see if it needed anything.Here is a quick look at the stuffing process...
Making the links and braids.
This is the finish product, this is actually, the Chicken Bratwurst. It tasted very good and juicy. One of the best things, about homemade sausage, is that you know exactly, what is going into the sausage, and you can control the sodium, fat, or tweet the seasonings, to satisfied your taste.Can't wait to try the Apple and Chardonnay links, next time. Thanks for viewing.
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