Smoked Chicken Sausage Start to Finish

[@conradbennett3251]

I loved that you showed how to get out of a jamb. Initially one would have thought they failed, but you showed how to improvise and succeed. Love your style, very down to earth and informative.

[@brwhyon]

I switched from the cotton liners to military surplus wool glove liners, same fitment, just a bit warmer. Thanks for all of your content, I really enjoy it and heck I even learns stuff, LOL !

[@TheWhitetailrancher]

I would never criticize another sausage maker. So, I will leave it at INTERESTING video. some interesting thoughts and beliefs in there! Thank you for making the video and sharing it with us!

[@amitwiki]

very successful recipe, thanks.

[@benoneypuga1590]

Bulvarian white sausage 10lb ground chicken thighs -1 quarter cup mustard powder -2 tablespoon plain salt -2 table spoon celery salt -1 table spoon white peppercorn ground -zest of 2 large lemon -2 teaspoon onion powder -1 teaspoon grand nutmeg/mace -dry milk 1 cup binder -handful fresh parsley -2 teaspoon nitrate salt(for smoking)

[@AgeofAnderson]

I'll make that!

[@engkyoei]

Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.

[@johnwayne3085]

Everyone loves eating it but they don't want to see or know about how it's made. I don't understand it........👍 I can see you really knocked it out of the park. I never thought to try emulsifying. Good tips. Thanks.

[@AgeofAnderson]

Thank you!

[@songnobpharsornkhajornkham4444]

This is really fantastic. Thank you very much sir.

[@AgeofAnderson]

Thank you and you're welcome!

[@KINGAMONGMEN1978]

I had a major issue with how my skin texture was coming out and I watched your video and it changed everything I couldn’t thank you enough for that high level of information you gave me thank you!!!!

[@AgeofAnderson]

I'm glad it worked out for you! Thanks for the comment!

[@KINGAMONGMEN1978]

@@AgeofAnderson I’d love to send you photos of how they came out

[@AgeofAnderson]

That would be cool! You can send them on insta.

[@KINGAMONGMEN1978]

@@AgeofAnderson ok cool

[@JcJc7200]

This helped a lot in making my chicken breast sausage brand. Than you SOOO much!

[@Watt_Son]

Can I ask what smoker you use? I have a pellet grill and cold smoking in it isn't ideal. I like yours because you can set your temperature very low for drying out the casings. I found your channel a couple weeks ago and can't stop going through the back catalog. You are a wealth of knowledge and I just want to say thanks for sharing it!

[@AgeofAnderson]

I use a 44' vertical gas smoker. I can't get the temperature that low without leaving the door cracked open a bit, though.

[@COOKTOPIACOOKING-0202]

Hello Sir, Robert Henson Channel here and I am your new fans, watching and enjoying all your recipes, sorta love it already. Found your channel on my analystic on one of my sausage video. This video has brought me traffic, so i personally would like to say big thanks 🙏 God bless

[@AgeofAnderson]

Thank you very much! I'm excited to check out your channel too!

[@COOKTOPIACOOKING-0202]

@@AgeofAnderson thank you, my pleasure

[@ronhaycook4115]

Thanks I don't think I want to go through the emulsified process,however we enjoy turkey burgers and your spice recipe will work great . Thanks

[@AgeofAnderson]

Sounds good to me!

[@KINGAMONGMEN1978]

@ 10:57 you cut the raw sausage after you twisted it how did it stay closed ?

[@AgeofAnderson]

I squeeze a little bit of the sausage out of the end and tie it off.

[@darnellcarey8781]

I think you did a really good job they look absolutely great do you have a non pork casing you can recommend me

[@AgeofAnderson]

Thanks and thanks for watching. Sheep casings will work just fine in place of hog casings, the sausages will be a bit thinner, or use beef casings for big fat sausages!

[@darnellcarey8781]

Can you eat beef castings

[@rickmilasich7599]

lamb best. not good idea to use beef and hard to find

[@larryseliger9544]

@@rickmilasich7599 to expensive use hog casings

[@larryseliger9544]

@@darnellcarey8781 Beef casings would be to big

[@robertlong4118]

What about a cure accelerator ?

[@afsanajasmin8732]

And how much days we can preserve this sossage

[@AgeofAnderson]

30 days refrigerated, one year frozen.

[@jimbryan2932]

What makes the casings tough?

[@AgeofAnderson]

Hog casings are naturally pretty tough. When they are just poached and not smoked or crisped on a grill or in a pan, they are pretty rubbery, and often peeled off before eating. Over-smoking and smoking too hot can also leave them very tough.

[@cayenneman08]

Sodium Nitrite is used as a fast cure for smoked sausages. Sodium Nitrate is used in long cures for things like salami. The two arent interchangeable. Just saying. ✌️✌️

[@JcJc7200]

may I ask where you got your stuffer from?

[@AgeofAnderson]

www.lemproducts.com/product/mighty-bite-5lb-stainless-steel-vertical-sausage-stuffer-1606/sausage-stuffers

[@JcJc7200]

@@AgeofAnderson Thank you very much! God bless you

[@charlespeak7217]

How come you only have to cook to 154⁰?

[@AgeofAnderson]

It keeps them from drying out too much and from having the fat separate and run out. The cure takes care of salmonella and other risky bacteria.

[@videogame1291]

how much ice/water did you use for this?

[@AgeofAnderson]

Not enough. That's why I burned up the processor. I usually add 2 cups of water per 10 lbs of sausage. I'm not sure what that translates to in ice. Thanks for watching!

[@mayo3778]

Please do a video on pierogis!

[@AgeofAnderson]

Noted. I'm working on a new angle for the channel that this may work out perfectly for, but it's still s little ways out.

[@sdberube76]

love your videos but can you leave the recipe in your comments?

[@AgeofAnderson]

Thanks! I'm better about adding the recipes in the comments these days.

[@thickymcghee7681]

Sounds like a tiny Disney mouse character making sausages for humans.

[@AgeofAnderson]

I'd watch that show!

[@justgonnastay]

I see the problem. At 4:00 you said you were going to fry up some of the sausage to check the seasoning blend, but at 6:45 you said you fried your food processor instead. It would have been better to fry the sausage. 😉

[@AgeofAnderson]

For sure!

[@kmcg6444]

I broke my food processor making sausage. I cried.

[@AgeofAnderson]

There is a special bond between us and a good piece of kitchen equipment. Let's take a moment of silence for all of our fried and fallen appliances.

[@conradbennett3251]

By the way, I stopped emulsifying this recipe. I do a triple grind on a 4.5mm plate and still poach them sous vide. They are outstanding.

[@nishantjhamb1245]

Hi what do you think is the fat content in these sausages as percent?

[@AgeofAnderson]

My best guess would be around 30%. Thanks for watching!

[@nishantjhamb1245]

Thanks, MyFitnessPal says 79% this is huge difference specially when chicken is not very hight fat meat. I just wanted to understand if extra fat is added sometimes to bind the meat or simply make it tastier

[@rickmilasich7599]

yes..can even use veg shortning and add powdered milk...cooking type, not the flakes. if you are near a market catering to east Indians, get there...better and cheaper and can be used to make cottage cheese, ricotta and yogurt. do all the time

[@sweetalison007]

Thanks for the video sir. What is the machine you used?

[@Billbobaker]

Ha I was just wondering how your food processor could handle that load.. I wonder if an ice cream maker would emulsify that mix and keep it cold enough. insulated gloves is a great idea.. I froze my fingers making fish sausage last week. Is that a nice bright cider in the glass?.. YUMMO

[@rickmilasich7599]

no ice cream maker and he did it in batches follow the bouncing ball.

[@marciem570]

Nice save! I would have had a panic attack. :-)

[@992turbos8]

This was painful to watch but as they say that’s one way .