I have used the fat from turkey tails in chicken (or turkey) sausages, and it works really well. It only seems to partially render, so gives some flavor and juice without completely cooking down.
Bro, your channel has helped take my son away from electronics and do some stuff with Dad…However, it always has to be YOUR recipes that He brings to Me. We just did an awesome variation of this recipe (Garlic and Basil)…but dude he INSISTED that we needed “chicken casings” because it was in your video…Welllll, 10 min and a Sharpie later we had “Chicken casings”. Thank you for not only great recipes, but providing me with some father/son time that I cannot put a price on! Cheers my friend
Just made this sausage, it was pretty good. But like you said I think I'm gonna do half breast next time. The texture is a little off for me. I added 4 grams of ground sage, curing salt, substituted regular paprika with smoked paprika and instead of water I used chicken stock pretty good tho. Thanks for the recipe.
Bradley, I made these chicken sausages today, following your recipe, and they are so delicious. I’m not a chicken liver fan, but I included them and they made these sausages turned out so moist and rich tasting. I will be including chicken liver in more of my chicken sausages. Thank you for taking the time to make content, you’ve made me more adventurous in my sausage making.
Absolutely loving making sausages with all your recipes! I made this chicken one with green onion mozzarella, now I am making it with sundried tomatoes basil and mozzarella!!! I can’t tell you how much I appreciate your videos. Please keep it up.
I incorporated jalapenos and cheddar and used the skin from chicken thighs for fat (no pork or beef fat). Also used turkey stock bone broth instead of ice. By freezing the thigh skins separately before grinding, I found them to grind well with the course die.
The few times I've done chicken, I just ran 2 or 3 whole deboned chickens along with giblets and skin through the grinder, had a good bind and was juicy. I did a medium grind and mixed the hell out of it. I can't remember exactly but I think I used milk powder and ice in the mix as well
I made a version of this yesterday using 4lbs of 85/15 ground turkey. I called all the other ingredients back as I did not add any other fat or protein. They turned out excellent. Nice snap and great flavor.
It should have the curing salt. Instacure #1. Any meats cold smoked like this should have it in it. It's a gamble if not. Chicken is not exempt from botulism bacteria
@@oboy702 the 150 is the temp of the pit, not the sausages. The problems occur when you smoke things at low temps like this for a long time is when you can get botulism. If you were to case it and heat it up quickly to 165 then that's a different story
Mr Bradley, Just FYI the cayenne is missing from the description written recipe. Also, love your videos. I made your jalapeno popper sausages for a neighborhood cook off and EVERYONE loved them. I have a chili cook off in a month, and I was thinking of a smoked brisket and smoked pig butt chili. Any ideas to move this up to a winner? Thanks
I made smoked chicken paprikash sausages around Christmas. It was lovely. Save some of the onions and juice you don't need to make a sour cream dipping sauce.
I definitely need to revisit my chicken sausage. My first try was early on in my sausage making. Didn’t turn out great but much better at sausage making now.
After seeing your bubba cole sausage I did a turkey thigh and brisket fat sausage with diced roasted poblano and cheddar cheese. They came out great. You're a great inspiration.
Cool recipe! I’m excited to see that you don’t have pink salt in this one, I will definitely give this one a try! I’ve never made chicken sausages before only pork and beef or mix of both, so this would be a new thing for me too. Thanks for sharing!
What about “clean smoke” are you worried about clean smoke if you are running your temps that low with such dense logs? Or are you just letting it smolder?
On this particular video I didn't see instacure#1/pink salt with sodium ethorbate. Necessary? Love you man you rock, been sausage making on my farm for about 10 years in my little off time. Your education is priceless.!!
What temp should the sausages be after the 3 hours on the smoker at 150? I get that you want 165 after crankin' the smoker or grill. I just want to the sausage to be safe when I vac seal it and pop it in the freezer. Thanks!
I was thinking the same thing. That's pretty risky business not having any Cure #1 in there.If you aren't gonna use any cure, you should smoke above 200°.
Hay Bradley, love your videos, quick question. when you smoke your Sausages at 150 degrees are you using a flavored wood? (hickory) or just plain wood?
Another great video. I've tried several of your sausage recipes and loved em all. After getting several requests to make a chicken sausage I'm definitely going to give this one a try. Keep up the Great work 👍
Loved this video, chicken sausage and smoked chicken in general is pretty underrated. Looking forward to seeing some more variations on this in the future. I’d love to see a chicken sausage in some sheep casings, and maybe some different meat blends (chicken/pork, chicken/lamb, etc). And obviously different spice mixes. Chicken Italian sausage with cheese, maybe a curry or harissa chicken sausage. Just spitballing some shit off the top of my head lol anyways, keep up the awesome work, Brad!
Great video !! I have a question though !! Why add the seasonings with the chunks rather than after it has gone through the grinder ?? Thanks in advance !!
Oddly enough I could not find chicken liver OR pork fat when I made this (butchers in Florida are getting weird about giving away fat) so I used hearts and pork belly. BIG HIT! My Boss said best sausage I have made yet.
Bradley I am going to please have a video request of a smoked beef tongue. I had this idea and didn’t really wanna look up recipes and figured I’d come here first!What can you recommend? Much love
Chuds, Love the video as always. We make mostly chicken sausage at our house here in the ATL, but we use a mixture of breast and thigh, probably about 50/50. I love the idea of adding some chicken liver and pork fat. Ours tastes a little too bland I think because we don't spice it up enough and probably too much breast meat, so we'll try your version next.
How juicy do they usually turn out?? Normally I love my meat juicy, but with sausage, I don’t want it leaking all over my beard how we saw it happen here haha. I’m considering doing about 60% breast, 30% thighs, 10% livers.
@@thegentlemandrummer8753 Yeah, it's not that juicy, and I think 60/30 the other way would be better. It is a little dry to be honest. We don't smoke then cook, we just stuff, refrigerate and then cook fully. We freeze some. I might try the smoking method next time to give it some flavor. I was shocked to see the juiciness of these sausage.
@@tomtrevett9914 thanks for letting me know. I usually just Cooke them on the grill to get some nice char, so I never really see too much juice(the amount they got) for anything either way to be honest
Great Sausage videos! I have watched all of your sausage making videos and have 1 question? Do you Ice Bath all the sausage you make to stop the cooking process? Some of the videos doesn't show you put them in the Ice Bath. Thanks and keep bringing the videos!
As usual, great video! I will be trying out the recipe. Question though? The left over casing on the stuffer? Should that be thrown away or do you cut off the end and throw it back it the container? Haven't done sausages yet, why I am asking. :) Thanks in advance. Cheers!
Brad, I enjoy your videos very much. Very informative. I’d really like to see a venison sausage video making with beef and pork fat (not mixed together). I’ve been hunting for years and paying someone else for processing. This is the year where I start doing my own processing and making my own sausage, breakfast sausage etc. If you’d make a video or possibly we link up for a tutorial video with wild game…i think it would be awesome and target another audience group. Cheers and keep up the great content.
How come you didn’t use pink curing salt with the chicken sausage? Aren’t you worried about bacteria growing during the cold smoke process? I’m confused
Do your sausages temp around the 150 plus before you ice bath? Tried your jalepeno cheddar recipe ( amazing btw), and was only tempting like 120ish so stuck them in the oven at 200 till they read 150 before ice bathing to vacuum seal.
So of course yesterday I go to make this exact recipe and your website is down. Please, please, please put the recipes in the video description! Thank god your master ratio video kind of bailed me out. I have no idea how close my guesstimate recipe matches this one, but it tastes pretty good.
John Malecki mentioned your channel on his when he was making a grill. He said we should come check out your channel. When John says, “jump,” we ask, “how high?” #LetUsSpray
I have used the fat from turkey tails in chicken (or turkey) sausages, and it works really well. It only seems to partially render, so gives some flavor and juice without completely cooking down.
Bro, your channel has helped take my son away from electronics and do some stuff with Dad…However, it always has to be YOUR recipes that He brings to Me. We just did an awesome variation of this recipe (Garlic and Basil)…but dude he INSISTED that we needed “chicken casings” because it was in your video…Welllll, 10 min and a Sharpie later we had “Chicken casings”. Thank you for not only great recipes, but providing me with some father/son time that I cannot put a price on! Cheers my friend
Just made this sausage, it was pretty good. But like you said I think I'm gonna do half breast next time. The texture is a little off for me.
I added 4 grams of ground sage, curing salt, substituted regular paprika with smoked paprika and instead of water I used chicken stock pretty good tho. Thanks for the recipe.
Bradley, I made these chicken sausages today, following your recipe, and they are so delicious. I’m not a chicken liver fan, but I included them and they made these sausages turned out so moist and rich tasting. I will be including chicken liver in more of my chicken sausages. Thank you for taking the time to make content, you’ve made me more adventurous in my sausage making.
Absolutely loving making sausages with all your recipes! I made this chicken one with green onion mozzarella, now I am making it with sundried tomatoes basil and mozzarella!!! I can’t tell you how much I appreciate your videos. Please keep it up.
Quickly becoming one of my favorite youtube food channels. Great work.
You are one of the best BBQ experts 🔥🍖🥩🍗 Fan from Pakistan 🇵🇰
I incorporated jalapenos and cheddar and used the skin from chicken thighs for fat (no pork or beef fat). Also used turkey stock bone broth instead of ice. By freezing the thigh skins separately before grinding, I found them to grind well with the course die.
Why no pink curing salt on this one?
I want to try this. No preservatives just meat 😊
The few times I've done chicken, I just ran 2 or 3 whole deboned chickens along with giblets and skin through the grinder, had a good bind and was juicy. I did a medium grind and mixed the hell out of it. I can't remember exactly but I think I used milk powder and ice in the mix as well
I made a version of this yesterday using 4lbs of 85/15 ground turkey. I called all the other ingredients back as I did not add any other fat or protein. They turned out excellent. Nice snap and great flavor.
My wife has a hard time with pork so I made this for her and it was fantastic! Keep up the great work Bradley
Is there a reason this recipe didn't require curing salt like your other sausage videos? Love your videos, as always, this looked delicious.
I was wondering that myself!
Me too
It should have the curing salt. Instacure #1. Any meats cold smoked like this should have it in it. It's a gamble if not. Chicken is not exempt from botulism bacteria
@@HVACRTECH-83 IS 150 FARENHEIT CONSIDERED A COLD SMOKE?
@@oboy702 the 150 is the temp of the pit, not the sausages. The problems occur when you smoke things at low temps like this for a long time is when you can get botulism. If you were to case it and heat it up quickly to 165 then that's a different story
Marinating chicken for my chicken gyro sausage, they are the bomb!
Wait... no tickle?!?! Lol. Looks amazing as usual and digging those brews!
Is there a reason you don’t need pink curing salt for this recipe?
I was wondering the same thing.
Just made these .Some of the best sausage I have ever had.thanks Bradley. Keep up the great work. We have learned alot from you. Thank's man.
Would never have thought of chicken thighs and livers. Thanks for another great video 😊👍
Hale yeah, new sub. Just processed 48 chickens. Was hoping to figure out a giblet sausage and this looks amazing.
Mr Bradley, Just FYI the cayenne is missing from the description written recipe. Also, love your videos. I made your jalapeno popper sausages for a neighborhood cook off and EVERYONE loved them. I have a chili cook off in a month, and I was thinking of a smoked brisket and smoked pig butt chili. Any ideas to move this up to a winner? Thanks
I made smoked chicken paprikash sausages around Christmas. It was lovely. Save some of the onions and juice you don't need to make a sour cream dipping sauce.
Brad I think it’s time for them chicken franks hot sauce and blue cheese ones 😊
Looks great. One thing I do is put a piece or 2 of bread in my grinder to push out the last of the meat and makes easier clean up.
No curing salt???
The sausage videos are always entertaining…Nice and Pu Lump!
This is perfect timing! I was just talking to my brother about how I wanted to try making chicken sausage
I definitely need to revisit my chicken sausage. My first try was early on in my sausage making. Didn’t turn out great but much better at sausage making now.
After seeing your bubba cole sausage I did a turkey thigh and brisket fat sausage with diced roasted poblano and cheddar cheese. They came out great. You're a great inspiration.
My man! A Switchback! Much love from VT brother.
My mouth watered so much and continues as I’m writing this!!!
Cool recipe! I’m excited to see that you don’t have pink salt in this one, I will definitely give this one a try! I’ve never made chicken sausages before only pork and beef or mix of both, so this would be a new thing for me too. Thanks for sharing!
What about “clean smoke” are you worried about clean smoke if you are running your temps that low with such dense logs? Or are you just letting it smolder?
My eyes and mouth are enjoyed this video so much!!!
"Save a dish, save a fish.” -Bradley Robinson 2021.
This would be great on a t shirt
For us who don’t eat pork, what kinds of casings are available?
On this particular video I didn't see instacure#1/pink salt with sodium ethorbate. Necessary?
Love you man you rock, been sausage making on my farm for about 10 years in my little off time. Your education is priceless.!!
What temp should the sausages be after the 3 hours on the smoker at 150? I get that you want 165 after crankin' the smoker or grill. I just want to the sausage to be safe when I vac seal it and pop it in the freezer. Thanks!
Looking forward to you making a Turkey Sausage or Thanksgiving Turkey Sausage for November. Chicken Sausage looked awesome too!
Chicken casings!🤣
I saw no pink salt in this. Is chicken alright to do a cold smoke on without curing as opposed to pork?
I was thinking the same thing. That's pretty risky business not having any Cure #1 in there.If you aren't gonna use any cure, you should smoke above 200°.
Why no pink cure salt for the chicken?
Top notch sausage sound effects 😂👌
Wow just received a meat grinder attachment kit definitely going to try this recipe this weekend
what can I use as dairy alternative for a binder?
also are you running the ice through the grinder?
Greatest personality in bbq from the Uk 🇬🇧
Hay Bradley, love your videos, quick question. when you smoke your Sausages at 150 degrees are you using a flavored wood? (hickory) or just plain wood?
Every body loves a clean winnie😂❤
Another great video. I've tried several of your sausage recipes and loved em all. After getting several requests to make a chicken sausage I'm definitely going to give this one a try. Keep up the Great work 👍
Brad! Wow! Is that a Shiner Ruby Redbird?!? Save a dish, save a Chicken, Sold! Thx! Pro TIp: Try a 3rd Shift Amber Lager!
5:20 That was a filthy innuendo
Try a beef shoulder on the chud box. Those go so well with the direct heat method.
Loved this video, chicken sausage and smoked chicken in general is pretty underrated. Looking forward to seeing some more variations on this in the future. I’d love to see a chicken sausage in some sheep casings, and maybe some different meat blends (chicken/pork, chicken/lamb, etc). And obviously different spice mixes. Chicken Italian sausage with cheese, maybe a curry or harissa chicken sausage. Just spitballing some shit off the top of my head lol anyways, keep up the awesome work, Brad!
Could you use something other than milk powder, something that doesn't have carbs?
Definitely trying this...thanks for posting!
Great video !! I have a question though !! Why add the seasonings with the chunks rather than after it has gone through the grinder ?? Thanks in advance !!
Oddly enough I could not find chicken liver OR pork fat when I made this (butchers in Florida are getting weird about giving away fat) so I used hearts and pork belly. BIG HIT! My Boss said best sausage I have made yet.
Just made this...Wow! Good stuff. Instead of pork fat I used...BACON. Yeah baby it is GOODT!
Bradley I am going to please have a video request of a smoked beef tongue. I had this idea and didn’t really wanna look up recipes and figured I’d come here first!What can you recommend? Much love
Another super helpful video. I plan on doing a bunch of sausages over over the next few months. Getting my studying in 😆🍻
Awesome looking weenies. You should try to do some sort of BBQ twist on a beef Wellington on the smoker.
Chuds, Love the video as always. We make mostly chicken sausage at our house here in the ATL, but we use a mixture of breast and thigh, probably about 50/50. I love the idea of adding some chicken liver and pork fat. Ours tastes a little too bland I think because we don't spice it up enough and probably too much breast meat, so we'll try your version next.
How juicy do they usually turn out?? Normally I love my meat juicy, but with sausage, I don’t want it leaking all over my beard how we saw it happen here haha. I’m considering doing about 60% breast, 30% thighs, 10% livers.
@@thegentlemandrummer8753 Yeah, it's not that juicy, and I think 60/30 the other way would be better. It is a little dry to be honest. We don't smoke then cook, we just stuff, refrigerate and then cook fully. We freeze some. I might try the smoking method next time to give it some flavor. I was shocked to see the juiciness of these sausage.
@@tomtrevett9914 thanks for letting me know. I usually just Cooke them on the grill to get some nice char, so I never really see too much juice(the amount they got) for anything either way to be honest
Thanks for this video.
The sausages look amazing
I would love to get what you made to cook those quesadillas
Love the sausage videos!!! Awesome job!!
How about one with Doritos? Or a sticky sweet Asian style like ginger beef?
Keep up the great work!!
Do you have a video on twisting sausages?
Love this ❤
Nice, I was waiting for the Shiners to go in for the liquid, oh well.
Wow! I never considered chicken sausage but you actually made that look delicious 😋
Great Sausage videos! I have watched all of your sausage making videos and have 1 question? Do you Ice Bath all the sausage you make to stop the cooking process? Some of the videos doesn't show you put them in the Ice Bath. Thanks and keep bringing the videos!
Great job Bradley, looking forward to trying that next summer.
Make Porchetta on rotisserie
I really enjoy watching your videos, keep them coming!
As usual, great video! I will be trying out the recipe. Question though? The left over casing on the stuffer? Should that be thrown away or do you cut off the end and throw it back it the container? Haven't done sausages yet, why I am asking. :) Thanks in advance. Cheers!
Thanks Brad!
Love your videos! How about a chicken/apple sausage?
Another great video sir I will be trying this one on Saturday
What would u replace the porc fat with ?
Brad, I enjoy your videos very much. Very informative. I’d really like to see a venison sausage video making with beef and pork fat (not mixed together). I’ve been hunting for years and paying someone else for processing. This is the year where I start doing my own processing and making my own sausage, breakfast sausage etc. If you’d make a video or possibly we link up for a tutorial video with wild game…i think it would be awesome and target another audience group. Cheers and keep up the great content.
How come you didn’t use pink curing salt with the chicken sausage? Aren’t you worried about bacteria growing during the cold smoke process? I’m confused
Suggestion.... chicken cordon Bleu sausage... think about it....
Congratulations on 80K subs, well deserved.
Question: In your other sausage recipes you have used curing salt. Why didn't you in this recipe?
Beautiful video, thank you for sharing
what form of poultry fat would you use? Rendered comes to mind but I'm not sure how that would work in a sausage
You should definitely do a Buffalo Chicken Sausage.
chicken sausages are so good!!
Thanks for the vid .. btw I have learned so much from your vids they have helped me tremendously
Do your sausages temp around the 150 plus before you ice bath? Tried your jalepeno cheddar recipe ( amazing btw), and was only tempting like 120ish so stuck them in the oven at 200 till they read 150 before ice bathing to vacuum seal.
Awesome video. Thanks for sharing
I need that set up you have when you gonna make table build video i want one.
Looks amazing chub. I think I’ll have to try this one
So of course yesterday I go to make this exact recipe and your website is down.
Please, please, please put the recipes in the video description!
Thank god your master ratio video kind of bailed me out. I have no idea how close my guesstimate recipe matches this one, but it tastes pretty good.
...Recipe is always is the description
Interested in seeing that buffalo, blu cheese sausage.
I'm really surprised you don't have more subs.
Good job 👍🏾👍🏾
Save a dish. Save a fish. 👍👍
Yes my thoughts exactly, save a fish
Is there a particular milk powder to use or will any work? Thanks
John Malecki mentioned your channel on his when he was making a grill. He said we should come check out your channel. When John says, “jump,” we ask, “how high?” #LetUsSpray
THANKS