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I would like any comments as what ya think about this for fresh sausage recipe. Looking good or bad or what? I would like to try making chicken sausage. I have eaten some good stuff and would like to make my own.

5 pounds chicken meat, diced
1 cup chopped garlic
12 teaspoons chili powder
8 tablespoons paprika
4 teaspoons cayenne
4 teaspoons ground cumin
4 teaspoons salt
2 teaspoon crushed red pepper
2 teaspoon dried oregano
2 teaspoon dried thyme
2 teaspoon freshly ground black pepper
4 teaspoons onion powder
1 teaspoon garlic powder

In a large mixing bowl, toss the chicken with the seasonings and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Sear in a hot skillet until partially cooked through and then cool before stuffing bird. It is not necessary to form into links or patties before cooking.

Grilling: There's nothing like sausage aromas wafting from the grill on a warm day. Fresh sausages cook to perfection on a hot charcoal or gas grill. You simply spray or wipe the grills with cooking oil, fire up the grill and get the surface hot. Place the sausages on the hot grill and sear them on as many sides as you like. Once they are nicely marked turn the heat down to a low heat or move them off the coals for indirect cooking for another 7 - 10 minutes. If you want to check them for doneness you can place a meat thermometer into the center and with a temperature reading of 160' for pork and 170' for chicken then they're done. Please refrain from poking the sausages during the cooking process this will let the tasty juices run out and could make the sausage a little dryer. Enjoy!

Oven baked: Place sausage in a dish or sheet pan. Preheat conventional oven to 375 degrees, convection oven to 350 degrees. Place sausage in oven for 10-15 minutes then turn once. Continue baking for another 10 - 15 minutes or until the internal temperature is 160' for pork and 170' for chicken.
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I made a batch of chicken wing brats last week. First I would recommend using leg and thigh meat (not breast meat). The leg and thigh meat doesn't dry out as fast as the breast meat.

I would only grind the meat once and then stuff. Chicken is not tough meat and doesn't need two grinds. With a single grind, I mix ½ my spices before the first grind and then add the second ½ after the first grind.

Your recipe looks good but I would add a binder to it if you want it to hold together and not crumble after it is cooked.

Hope this helps.



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  • ChkWngBt
Last edited by kosy1993
I added a pound of bacon, 1 1/2 cups onion minced, and 1 1/2 bunches of green onions chopped.

I smoked a few links today and it was oversmoked, but the spice flavor and texture was not bad. I liked it other than too much smoke. I then fried some and it was very good to me. I thought it was going to be major spicy with all the seasonings. I will try it again. I have some left in the freezer that my family is already wanting to test.
I am not an expert but I just got into sausage making and the CD has a very explicit message that if you are going to smoke sausages, you need a cure in it PERIOD. When smoking in a smoker, you create the PERFECT enviornment for bochulism. No air,moist, and temp between 90-160 degrees. Cure stops growth of bot. Don't need it if you just cook it and not smoke it. My 2 cents.Jamey
HAHAHA! FRESH sausage. Sorry.(edit)
Last edited by Former Member

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