Let's Make Chicken & Apple Breakfast Sausage
Вставка
- Опубліковано 26 тра 2018
- This is a full blown video on how to make chicken apple sausage. We will share with you our recipe and our technique on how to achieve a perfect texture as well as a juicy and delicious breakfast sausage..
Check out the recipe at our new website: twoguysandacooler.com/chicken-...
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: / 2guysandacooler
Knives that we recommend
Kotai Chef Knife: kotaikitchen.com/?ref=2guys
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemaker.com/?Click=1...
The largest selection of the best quality casings for sausages/salami: www.sausagemaker.com/natural-...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com/shop/2guysacooler
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Sausage Pricker: amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/3mCm82f
Anova Sous Vide: amzn.to/37YXhl5
Accurate Thermometers
Thermapen Mk4 - www.thermoworks.com/Thermapen-...
DOT Kitchen Temperature Reader - www.thermoworks.com/DOT?tw=2G...
Signals (4 Channel Temperature Probe) - www.thermoworks.com/Signals?t...
Extra Big and Loud Kitchen Timer/Alarm - www.thermoworks.com/Extra-Big...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
I made this sausage tonight. It came out wonderful!
I grated my apples and did not have quite the right amount of chicken skin- was about 6 ounces shy of the amount for 5lbs of sausage. I put in a little extra thigh meat instead. I tell ya, I don’t think I would change a thing in that respect. I may lay off the pepper flakes a little next time. But this is a really good recipe. I will be making it again. Thank you!
Thanks for this great recipe! I make patty and link (pork) sausage regularly but my son's family has allergy issues and cannot eat red meat so have been looking for a good chicken sausage recipe. We love chicken in too so it not just a recipe for them. Best chicken sausage making video I've seen to date. The link to the recipe was a nice bonus and the ingredients listed in grams was a ginormous help!
It's neat to see your older work and how much the format has changed.
Without a doubt the yummiest chicken apple sausage ever!!
Awesome video! Thanks for sharing this!
How do you save chicken skin if it’s the best part of a roasted chicken? Lol. That stuff is like gold in my household haha
This looks so very tasty. Thank you.
I made this tonight and it was super, thank you. Easy, quick, delicious - what more can one ask? Thank you again and hello from England.
Glad you enjoyed it!
my wife can't eat pork so I made these this week end and they are fantastic. the only thing the wife didn't like was the apple chunks so next time I'm going to shred them.
Well i don't have any of the equipment but i'll be trying to cook this up anyway. the golden brown patties look scrumptious.
I used a sage chicken sausage to make stuffed shells. I believe that I can make this recipe into sage chicken sausage and I have to dial down the pepper flake some, I am allergic to pepper.
Thank you for recipe
Amazing! Thanks for the recipe.
Wanna try this recipe... Looks delicious
Amazing!
Looks great, I'll make 5 pounds, thanks 😎
Yummy!!!
I’m new at subscribing. I don’t see the recipe and definitely want to make it
Welcome!! My recipes are usually in the description box under the video. Here you go: twoguysandacooler.com/chicken-apple-breakfast-sausage/
Interesting.
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
Hello Robert. Welcome. Thanks for checking us out!!
@@2guysandacooler You are very welcome Sir, thank you for reach out to me, have a bless day
Very delicious. Thanks. How long I can keep it Frozen.
6 months to a year
Yummy! I will be making these Chicken Apple Sausages soon!
This sausage is simply ridiculous... The flavors are out of control!! If you have any questions about the recipe let me know when you get to it!!
You’re link isn’t working. Can you post the Gram recipe in the comments?
I love this recipe.
I think i am going to make it this week.
I am wondering if it could be stuffed. What do you think?
Thanks!
Greatings from Argentina.
It's a great sausage. I think you can stuff it. The mixture is a little loose but I think it can be done 😁
@@2guysandacooler It will be difficult but i am gonna try. Then, for cooking by one hand, raw direct to grill and, by the other, previously poached. Thanks again. Love you.
Forget the sausage! What is that machine that dices the apples??? WOW
LOL It's called a "R2 Dice" Robot Coupe food Processor. It's a great commercial unit!! amzn.to/3iEkQS3
Have you guys ever done an American style Bratwurst? I loved your hot dog from the corn dog episode and if you haven't already done one, I'd love to see a Brat episode!
Hey Adam, I've done a "Old School German Style" Brats (Video called Better than Brats) but I've not done an American version yet. I'll have to add that to my list..
My first attempt at making sausage was a chicken sausage. I used all thighs, rendered the fat from the skins and then added it back when I added the spices. Is there a difference between adding the skin or just the fat? Thanks Again for all the great videos.
If you add skin the texture of the finished product will hold up better. If you add liquid fat the fat could render out during the cooking process.
Eric,
Can i make this with pork. Do you have any recommendations on this idea. Please and ty!!!
yes. Just switch out the chicken and fat for pork and pork fat. Everything else is the same
Is there a way I can eliminate or substitute the bread crumbs for something gluten free?
sure. You can use 2% - 3% potato starch in the recipe.
Is there a recipe showing he measures for these in a smaller batch??
Usually my recipes or links to my recipes will be in the description box: twoguysandacooler.com/chicken-apple-breakfast-sausage/ You can adjust the quantities in the "servings" box
@@2guysandacooler Thank you ever so much, subscribed and just watching your beet sauerkraut.. 😀😀
I want to make this as a Weight Watcher friendly (about 2 WW Points on their Blue Program). Currently I purchase Sam's Choice all Natural Apple Chicken Smoked Sausage, which meets that criteria; but I do use it a lot, and would rather make my own. So I have a couple of questions: 1- Can you put this in casings to make a standard sausage? 2- Can I make this without adding fat? 3- Can I substitute Splenda Brown Sugar for the standard brown sugar 4- Can I substitute a sugar free (imitation) apple juice for the apple juice? Sorry for all the questions but it really could help a lot of people who are on WW. Thanks very much, Paul
I've tried substituting artificial sweeteners in other things but it is never quit the same, especial with how he cooks the sugar, I don't think that will play out very well. Also, just don't add fat, sausage will come out drier but healthier :)
I have made a sage apple chicken sausage using only ground chicken breast, grated apple and onion, and a seasoning mix otherwise very similar to this recipe. Short answer: yes, you can make this w/o adding fat or sugar, but: remember to mix the chicken in one direction and as long as it takes for the proteins to join (that tacky cobsistency), and know that your sausage is going to seem very dry. My hubby said he liked the flavor but the texture felt "too healthy." 😅
My gosh! I've got way too many subscriptions already! Do we absolutely have to subscribe to your webpage, to get a recipe?
LOL. Not at all. The recipes on the site are free for everyone to enjoy. The only benefit of subscribing to my site is that you get an email when I post a new recipe.. 😁
You don't need to peel the apples if you grate them.
Great tip. Thank you
I don't see the recipe?
In the description box: twoguysandacooler.com/chicken-apple-breakfast-sausage/
I would put this into casings and call it a sausage lol. Europe is strange ha .. lol
Could you case this sausage?
sure
I hate macking chicken sausage.... 40kg of very very very sticky Force meat... But customers love them. I'm shore you know my feelings 😉
You are so right!!!
LOL!!! There's no dam way you can make breakfast sausage out of chicken!!! So please call it something else!!! It takes PORK to make breakfast sausage.................................
Lost me at the chicken skin 🤢🤮
lol. you can use pork fat if you want.