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Author Topic: Chicken Thigh Sausage.  (Read 222 times)

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Bentley

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Chicken Thigh Sausage.
« on: September 18, 2022, 12:42:59 PM »
Got some thighs at Costco that I will bone and grind. One sausage I have see made with chicken is a Sun Dried tomato.  I do not have time for that so i am going to try some Memphis Dried Tomatoes.  I thought a temperature just above the boiling point of water would be a good start so i decided to try 215°.  No idea how well it will dehydrate them or how long.  The plum & Roma are usually the variety for this, but I have neither!

May take a few days before i get any sausage photos up.

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Bentley

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Re: Chicken Thigh Sausage.
« Reply #1 on: September 18, 2022, 12:43:53 PM »
Do any of you have any suggestions for chicken sausage?  I would like to lean more to Savory then breakfast...
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Bentley

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Re: Chicken Thigh Sausage.
« Reply #2 on: September 18, 2022, 04:54:33 PM »
About 5 hours in and I am pleased with results so far.

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Bar-B-Lew

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Re: Chicken Thigh Sausage.
« Reply #3 on: September 18, 2022, 05:14:09 PM »
This is a use case of where having a smoker that keeps a tight temperature range comes in handy.
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Bentley

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Re: Chicken Thigh Sausage.
« Reply #4 on: September 18, 2022, 08:05:43 PM »
I took them off after 7 hours. 75% were ready, I did not want to mess with the other 25%.   I wanna make a Tarragon/Jalapeño, have jalapeños in the garden, but will need to buy the Tarragon tomorrow.  Will need to bone the thighs tomorrow also!

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