Celebrate Sausage S02E27 - Italian Chicken & Basil Sausage

#celebratesausage
Today we are making the Italian Chicken & Basil Sausage. You can find a printable recipe (with adjustable quantities) here: twoguysandacoo...
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Eric
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[@ZenaHerbert]

I made these last night and ate some today. They are splendid - rich, full flavoured and yet delicate. Thank you so much!

[@CL_G]

I like that what you did is sous vide them after pricking the sausages. Most people complain that when they prick the sausages it releases the moisture when smoked. So its nice to know that sous viding is another option.

[@robborn1082]

I made this basil chicken sausage today, and it was the best chicken sausage Ive ever had!! tasty plump and juicy and the flavor was excellent, very well balanced !!

[@harrykuheim6107]

Chicken thighs are dirt cheap...this is good stuff

[@capricecybulski8233]

Always glad to see a chicken sausage. I have Alpha-Gal and cannot eat mammal meat at all. I'm enjoying learning sausage, salami, and salumi making regardless. My husband is glad that I do. It is nice to make something that I can eat as well.

[@NereidaDelgado-l7c]

Thank you can’t wait to make it I’m allergic to iodine and I can finally make my own. I appreciate you making the chicken sausage recipe.

[@lkapigian]

Thanks again, I have done chicken once in my life, glad to see a couple chicken ones in the series, looks amazing

[@evanrahilly939]

Eric, just got around to making this one. Great sausage! I've made a lot of your recipes, but this is one of my favorites. The family loves them too. I'll have to make more next time, they were gone too soon. Keep up the great work.

[@richardwilkinson9398]

Been watching your videos all month. Great recipes. Great presentation too.

[@xavierabreu2364]

Looks beautiful and mouth watering thanks for your time bravo 👍

[@DJ-so2vn]

Eric, just finished making my first batch of this sausage. It is great. I did sub out the asiago cheese for parm. Mild but very complex flavors. Thank you for sharing this one

[@jeffwash7713]

Really great video between the audio description and video and editing nice!!!

[@cameronheidelauf9623]

I absolutely loved chicken sausages where I live in Australia 🇦🇺 yummy 😋 i call Camilla the sausages lol 😆

[@805BBQJUNKIE]

Love the direction videos that you're always putting out

[@2guysandacooler]

Thanks. I appreciate that!

[@andrewthecelt3794]

Would live to see more chicken and rabbit sausages salamis and other products so I can vary what I'm producing on my homestead.

[@warmsteamingpile]

I do a lot of chicken and turkey sausage. I've even done chicken wieners. My favorite is spinach, feta, garlic and mushroom but will be trying this one too.

[@2guysandacooler]

ohh. That sounds delicious!

[@leahtiferetrabinovitz6518]

what a great idea, perhaps I'll try to do a mix with turkey.

[@jolew9985]

I like very much❤, thank you!😊

[@pedrotoro6521]

You should do a serie for simple mortals like me that only have a meat grinder/stuffer. Great video thanks

[@doughenning4899]

Where is the description box???🤷‍♂️🤷‍♂️🤷‍♂️

[@SmokinJoesPitBBQ]

Great job Eric! I'm a cheese freak so I'm sure I'd love that chicken sausage. 🤘

[@421rants2]

Looking good there Eric..........= )

[@TheSkogemann]

Those look very yummy!

[@message3381]

Excellent. You should do like an apple smoked, "sweet and savory" chicken sausage next.

[@sto2779]

3:45 - What would happen if we over mixed the meat batter?

[@2guysandacooler]

the sausage could have a mealy or grainy texture

[@sto2779]

@@2guysandacooler thanks for the reply Eric. So it would be something that tastes like meat loaf? How is it possible that when making hotdogs, it needs to be extremely well blended in a food processor for emulsification which becomes like a thick gooy fine paste, isn’t this something like over-mixing? Thanks.

[@2guysandacooler]

@@sto2779 you can absolutely over mix hot dogs. in the case of emulsified sausages though you will experience "fat out". thats when all the fat renders when you cook the hot dog

[@sto2779]

@@2guysandacooler interesting. Thanks for the reply.

[@nicholasking6066]

Looks tasty

[@bethanyephraim2761]

Nicee!!! I'm going to make them today.. Thank you!!!

[@jameshicks8856]

Hey Eric is it possible that the chicken and basil sausage be slow smoke or smoked

[@franzmiranda27]

I use tummerick and raw garlic in this one 👌🏽

[@janinesot4580]

Thank you for this video, I will definitely be making these! Question about the sous vide: if you are freezing the chicken sausage should you sous vide?

[@gregwaters944]

Looks good, gotta try this.

[@massawax]

Magnificent recipe

[@2guysandacooler]

Thank You

[@massawax]

I guess the fresh basil and the aged Asiago add to the surprising complexity of the final result. I feared the chicken based recipe would produce a bland, boring and empoverished type of taste, but I was wrong.

[@ZenaHerbert]

When I make Cumberland sausage (an English sausage) I use homemade butcher's rusk where you use dried milk powder. Same reason. Would the rusk work in this recipe please?

[@2guysandacooler]

yes. It will have a slightly different texture and flavor but yes, it will work fine

[@kingdarkem]

I have always been told never cut up into cubes only thin strips as the strips pull the meat into the auger and just seems to work better.

[@2guysandacooler]

LOL. There are lots of ways to grind meat. Strips work, cubes work. As you can see in this video. The results are amazing!! It all depends on the strength of the motor and how "semi frozen" the meat is... Really grinding is 70% technique and 30% size of meat/fat 😁

[@kingdarkem]

@@2guysandacooler probably though there is one that I hear is 100% technique....the Michelin dice sausages... Probably should elaborate on Michelin dice sausages. I knew an old guy in Appalachia that says a grinder like we have today were too pricy even the manual grinders in the day was too much for him and his family to afford so the grind was done with a knife. He made a sausage using peach, what he called apple onion (sweet onion like a vidalia), chicken, bear fat, salt, cinnamon, cadomom, clove and ginger with basil, tarragon, thyme and rosemary. He diced it till it was as big as dried minced onion flakes by hand. He then mixed it all together. Fried some up as patties and the rest he stuffed into hog casings with a spoon and a welded tamp made from a circle of copper and some copper tubing. These he'd fry up in a bit of lard from the can of mystery lard (probably bear and pork) in a cast iron skillet on the fireplace coals.

[@2guysandacooler]

@@kingdarkem oh wow. I bet that was an experience!!

[@kingdarkem]

@@2guysandacooler yup a very tasty one. Best sausage I ever had.

[@mr.white27]

U didnt tell if we remove the cover before or after putting them in water bath.

[@solo022667]

Pricking sausage makes any difference in cooking or taste ? Should u be pricking after its made or during cooking? What's the main reason for pricking? I googled and some people said not to prick at all? Sorry ..I am new at this.

[@2guysandacooler]

Pricking a sausage is a hot topic. The main reason you would prick your sausage is to allow for some expansion while cooking. If the sausage is really stuffed tight and it expands while cooking, then you run the risk of the casing rupturing. Another reason to prick your sausage is to remove any potential air pockets. Air pockets keep the casing from adhering to the meat. This could result in a chewy casing rather than a nice snappy bite. The main argument for not pricking your sausage is people say that they don't want any of the fat to leak out leading to a loss of juiciness or flavor. Although this argument makes sense if a sausage is made properly the fat should not render out during the cooking process. The problem of a chewy casing arises when fat is rendered in a sausage and the casing isn't pricked. The fat will form a thin layer between the casing and the meat keeping it from firming up properly during the cooking process. Personally, I'm of the camp that you should at the very least prick out any air pockets. I'm actually planning on having a video on this exact topic to show the differences between pricking vs not pricking.

[@solo022667]

@@2guysandacooler I really appreciate u reply. It really help me to understand better. Thank you!

[@2guysandacooler]

@@solo022667 no worries. So to answer your question. You would prick after you put it in the casing but before cooking and pricking does not effect the way the sausage tastes

[@solo022667]

@@2guysandacooler one last question for you. Can I substitute dry milk powder for reg milk ?

[@harrybarker1408]

good vid dood!!!

[@rosefangirl8035]

How much milk powder did you use in this amount?

[@kennyjames735]

I sous vide my sausage (first time) as you showed but I am curious why there is a need to "cook" a fresh sausage? Does it improve quality, texture, etc. Why not just package them up and freeze to be cooked by choice later?

[@2guysandacooler]

You can certainly do that. The idea is to cook it gently (whenever you decide)

[@billcampbell6602]

Looks great, but we all cant afford all the mod cons, so how do we get around the Kitchen Boss emersion circulator

[@2guysandacooler]

Lots of ways. The easiest way is to poach the sausage at 176f (use an instant read thermometer)for 1 minute for every MM that the casing is wide. So if you are using 30mm casings poach this sausage for 30 minutes. You could always just heat in your oven, skillet, over a camp fire, BBQ pit, really it doesn't matter. I try to demonstrate lots of different techniques to cook a sausage. Just pick the one that works best and is most convenient for you 😁

[@jasonantes6015]

i really enjoy your video you do really good work

[@2guysandacooler]

I appreciate that!

[@mikecoughlin4128]

Did these not require the water bath and blooming because they were not smoked or? I like more color on my sausages so I might grill them instead of air fry. I’ve been looking for something just like this, thanks!

[@2guysandacooler]

That is correct. Grilling would be perfect 🤠

[@andrewbishop9018]

Hi Eric, you tend to mix the ground meat, add the dried spices and add the water in three distinct steps. Does the second step draw out myosin prior to your water addition? Is that your experience and reason for mixing in stages? Thank you for your wonderful videos. I learn more every time I watch one.

[@3FAZNI]

Eric, can those sausage stuffers push dense mix into a small diameter casing, like one for a beef sticks?

[@2guysandacooler]

yes. They the stuffers from the sausage maker have overbuilt gears. This means they are perfect for small diameter beef sticks. Most other sausage stuffers have undersized gears which means that they will most likely break faster when doing small diameter sticks

[@3FAZNI]

@@2guysandacooler Thanks. I have a water powered 100 lbs stuffer. It doesn't have enough pressure to push stiffer mixture through smaller horns.

[@ronalddore2872]

Great video! Spot on with the cooking process especially with the pronounced sound of the snap of the casing on the first bite! I'll definitely be making this during our annual sausage day. Only chicken sausage we make is with spinach and feta with white wine also and occasionally adding wild mushrooms when we're lucky enough to find Hen Of The Woods. Was wondering though what does the sous vide process do that makes a poultry product safe to consume @ 150 degrees?

[@2guysandacooler]

Thank you. It pasteurizes the meat..

[@KittenBowl1]

To consume meat safely, it’s not the temp only it’s the temp and time you exposed the meat to. For example, you can cook a lean piece chicken when internal temp is 150f for 3 min and that meat is technically safe to eat even if it doesn’t go up to 165f. But lower the internal temp to 145f (cook it at lower temp), you need to expose the chicken at that exact internal temp for 10 min. When you sous vide the chicken you are holding it for a long time, so technically the sausage is more than safe to eat. For ground chicken and sausage, you need to cook longer than just a piece of chicken breast as well just to mention because the meat is ground and more area of meat is exposed for bacteria. FYI, there’s a chart on how long you need to expose the meat to which internal temp for how long online.

[@ronalddore2872]

@KittenBowl Thanks for the info. Any specific site where you found the chart you're referring to? Thanks in advance.

[@domenicomonteleone3055]

​@@2guysandacoolerEric excellent work I follow you 💯 from #YSW 🇨🇦 😊😊😊

[@gaelolivier5520]

Merguez soon maybe ? One of THE great non pork/chicken sausage

[@2guysandacooler]

Episode 29 is Merguez 😉

[@bobmartin9871]

Do you have a recipe for hot Italian sausage similar to johnsonvilles hot Italian sausage I’m looking for that heavy paparika coloring ? Please help

[@yazed363]

Please can we change the wine with anything else?

[@2guysandacooler]

sure. You can literally add anything you want. Chicken stock would be good (just make sure it's not too salty), also cream would be a great addition, or you can just add water..

[@yazed363]

@@2guysandacooler thank you

[@briancolyer8483]

Would this recipe work as sausage pate for those that don't have the machine?

[@2guysandacooler]

I think it would be better poached or grilled.

[@briancolyer8483]

@@2guysandacooler many thanks my friend

[@rogerbeaulieu4556]

Just found, and now love your channel. How about how-to for sweet and hot Italian sausages for us beginners? Thanks for all the great content.

[@jamesmccolgan3230]

Eric I am about to order a bunch of stuff from the sausage maker I have a #5 meat grinder can you please let me know the size of the grinder plates to make the sausage and salami crafted on your KZbin site

[@2guysandacooler]

I generally use a 6mm plate, sometimes I use a 4.5mm plate, and if I want a course grind I'll use a 10 or 8mm plate..

[@jamesmccolgan3230]

@@2guysandacooler thanks so much

[@subo2000]

Great Eric. Can i substitute the milk powder with cornstarch?

[@2guysandacooler]

yes. Potato starch is better

[@static2601]

Looks great, can't wait to make this. I have a question though, I have a lot of rendered chicken fat, could I use this instead of the raw skins? I realize the texture might be off or the fat might be smeared as if grinding warm but maybe if I freeze the fat and dice it up, then just mix it in after grinding it might be OK. What are your thoughts on this? Thanks.

[@KittenBowl1]

You can use rendered chicken fat with very lean chicken meat like fillet or skinless chicken breast. Same for pork sausages. Like lard and lean pork meat. That’s how many of the commercial sausages are made actually. I buy a particular green sausages from time to time when I ran out of my own sausages or just feel like something different. It clearly states, “lard” along with particular type of binders and spices. They do that because it’s cheaper, and they can make a very consistent product every single time in a commercial setting. If you want to try it, I would first freeze it before grinding them.

[@robertwilkins765]

Can you sous vide instead of poaching, say? Always or only sometimes? Seems to me that sous vide gives you more control, but I don't see it referenced too often.

[@2guysandacooler]

You can cook it this way always if you want. It does give you more control. The problem is that most people don't have the capability of cooking 20 pounds of sausage sous vide.

[@joshuarunnels3333]

How about a Korean inspired sausage that is pork and beef with gochujang, garlic, kimchi, green onions, etc. Maybe a little gochugaru if you want to up the heat.

[@vlaframboise]

What about a pork based bacon & gruyère cheese sausage?😎😎😎

[@klwonderly]

Eric, question for you, why no prague powder #1 in this recipe?

[@2guysandacooler]

This sausage is considered a fresh sausage. You could put cure in it if you want but if you make it like I did and cook it on a pit, or sous vide, or on the stove top it's not necessary. It never stays in the "danger zone" temp for long enough to use a cure. If you want to smoke it though (at low temps) I would add a cure.

[@klwonderly]

@@2guysandacooler Thanks Eric... I plan to smoke it. I will add the cure. Thanks!!!

[@2guysandacooler]

That'll really elevate the flavor even more. You'll have to let me know how it turns out!! This was one of my favorite sausages this year!

[@klwonderly]

@@2guysandacooler Hey Eric - I smoked the Italian chicken sausage today and it turned out amazing. The asiago cheese flavor is excellent. I used a whole chicken for the recipe, skin and all. Next time you make this sausage try smoking it, you'll love it. Also, your recipe calculator is amazing. So easy to use. Thanks again Eric... CHEERS!!

[@martinsin9775]

Hello Mr., I would like to ask about the 65.5 Degree Celsius cooking for 90 minutes. Is that the way to make the sausage in good flavour? Can I cook it for 70 Degree Celsius for a shorter time? As I am a bit worry the temperature is too low that could not kill all the bacteria! Of course, you are professional, if I have asked a bad question, please forgive me. Thank you in advance.

[@2guysandacooler]

Hello. when it comes to cooking sous vide there's a direct correlation between time and temperature. You can cook at lower temps for longer times to kill any bacteria (pasteurization). Cooking at these lower temperatures retain maximum juiciness in your meat. Once the meat reaches an internal temperature of 65.5 it only takes 10 minutes or so to kill off any unwanted bacteria. If you increase the temp to 70c you can reduce the time to 60 minutes. It's a fun way to experiment with food as you will get different results at different temperatures.

[@jameshicks8856]

Hey Eric quick question as I told you before I am from New Orleans in the Treme area I was wondering if you ever had a video where they make this wonderful hot sausage not to call the name of it but that's the one everyone uses in New Orleans have you ever made a video on making that particular type of hot sausage the Patty and the links

[@2guysandacooler]

are you talking about chaurice?

[@jameshicks8856]

@@2guysandacooler I hate to say the name but it's like Patton's hot sausage

[@jameshicks8856]

@@2guysandacooler yeah let's try that one too Chaurice .

[@zakob_mft9951]

Hi Eric, is 150 Fahrenheit not enough for poultry? Shouldn't it be around 162 Fahrenheit to kill all the microbes and bacteria in the meat? PS great series, waiting for more and best regards. I am using the translator...

[@2guysandacooler]

150f is perfect for sous vide cooking. if cooking on a stove top or grill 160 -165 works

[@GigaDavy91]

Will you ever make some blood sausage?

[@2guysandacooler]

nope😁

[@24framedavinci39]

I was hoping there was going to be some worcestershire sauce in this one. Been too many episodes since you've had any. I love how you do your best to pronounce everything phonetically correct in it's native language except worcestershire sauce. It's like a big NOPE for you. I love it.

[@2guysandacooler]

LOL. And look at me I thought I was nailing it!! I was told by many Brits that it's pronounced like this. "Wuster - Sher Sauce" or "Wuster Sauce" Were they wrong?😂😂

[@2guysandacooler]

@G Mac NICE!!!

[@24framedavinci39]

@@2guysandacooler Oh no. Maybe they're just messing with all of us. I honestly thought you were just saying it the easy way. Yea, I've heard it pronounced differently from the Brits too. I got it from this short documentary on how the sauce is made.

[@karenwong6634]

Where's the recipe complete with procedure .how can we truly understand iwthout posting full deatails sir

[@2guysandacooler]

you need to listen to my video very carefully. In it I explain that there is a recipe link in the description box.

[@kurtarmbrust]

Is there any reason why this can't be made with just thigh meat?

[@2guysandacooler]

The texture will be slightly different but this can be 100% thigh meat no problem

[@anthonys7311]

So were removing the skin and using that as the fat for the breasts? Of course the thighs have their own fat. The recipe calls for X pounds of chicken. Is that before or after the bone is removed?

[@saharibrahim4449]

ممكن الترجمة للضرورة

[@bw7057]

How about a Jamaican Jerked Sausage?

[@2guysandacooler]

Consider it done!!! Episode 16 of this year's Celebrate Sausage!!!

[@bw7057]

Fantastic!!! Looking forward to it.