Christmas Chicken Cranberry Sausage, Recipe Included!
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- Опубліковано 17 гру 2022
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The Chicken Cranberry Sausage always sold out for us. I'm sure it will for you too!
Here is the recipe as promised:
Salt 18g/kg
Black Pepper 2g/kg
Mace 0.8g/kg
Ground Coriander 1g/kg
Garlic 1g/kg
Onion Powder 1g/kg
Dextrose 1.5g/kg
Whole Cranberry Sauce 200g/kg
Binder 10g/kg
Ice 100g/kg
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I - Навчання та стиль
I like Brandons comment, " I'll need to eat more of these to tell", great answer.
LOL I was born in the 60's in the US and I use Metric when I make sausage or cook for the most part because it is so much easier to scale the batch and using weight instead of volume is MASSIVELY more accurate and you get much more consistent results batch to batch.
Exactly👍
Who wouldn't use metric? It is a base 10 math system. Anyone not using metric for sausage making is just doing it the hard way.
I rank you #1 on UA-cam meats for your clear and concise presentations of professional tips and techniques for us to make consistent product at home!. Thankyou! If you cant weight it dont make it.
I was born in the late 60’s. Hated the metric system but it makes everything easier. Your weight system makes way more sense than ours. Some recipes call for 10 lbs of meat if you have 12 you have to pull 2 lbs out. Using grams for spice measurement you know exactly how much to add for the extra 2 lbs.
Merry Christmas to the Henry Family!
I made both versions of this today, and my family loved it.
Thanks Duncan... definitely have to give this one a try!
I've been trying to come up with a cranberry sausage recipe for a while. Going to try this one. Thanks!
Merry Christmas and God bless you and your family. Thanks for the video I might try this after Christmas.
Happy Christmas to you Duncan.
Just made this, very awesome thanks for doing these I'm hooked
Looks good.I'll give it a try
I made the Christmas Pork and Cherry sausage. Really good. Thanks.
Yes we know the binder secret!! Will try these too thanks!!
Hey Duncan, I made a batch of this and it's a keeper. I've frozen some up and will give to my kids to sample. Thanks!
Roy
Another great video... I made these for news years.. delicious.. don't think I'll wait for a year to make them again.
Ugh, I just made the chicken curry sausage from Marianski’s book! I wish you posted this yesterday! I did the Pork Cherry Christmas sausage you posted a few days ago and really like it. Thanks for sharing.👍
Interested in making my own sausage with different flavors. It’s awesome.
Duncan,
We followed your recipe on 25 pounds of sausage last weekend. Some for the family Christmas, and the rest for the freezer. WOW! Fantastic recipe and it was a huge hit with the family. Thank you!
Don’t hesitate to give this one a try!
Tried this loved it❤ made it again and added orange marmalade too it. Was really good.
Will be making both this chicken / cranberry and the pork/cherry sausage this holiday season for sure !
Made this today and I have to say it was an instant hit !!! Can't wait to try the pork and cherry sausage next .
Love your channel
As a budding butcher in Australia would love to correspond and learn how other people do things in the world
Thanks for the video on this seasonal sausage. It's perfect timing, too. I mixed up a batch of my own version of a Turducken sausage yesterday. Along with ground turkey and chicken, I added some cut-up chunks of chicken breast, duck breast, and turkey breast. I already had stuffing in the mix as well. These haven't been put in casings yet, so now I am tempted to add cranberries. I thought about adding them yesterday but wasn't sure what style to use. Your video gave me the answer.
Season's Greetings to you and your family, Duncan, and thanks for all of the work you put in producing these how-to videos
Beautiful Recipe!!! Thank You for sharing!!! I can't wait to try this one!!! I have a request. Can you do a CERVELLATA Sausage? Thanks, Duncan!! Love your channel!!
It's ok, Dunc. I'm in Japan and very much appreciate the g per kg measurements.👍
Merry boxing day I never made chicken sausage ill give it a shot though
Can’t wait
Man this is great content, keep it coming. Just to add if your sausage has cure in it and you want to fry up a test piece just do it before the cure addition because the cure hasn’t had time to react with the meat yet.
Mouth watering. Arrgh 😂
Duncan is good to give both.measurments only guy I know who does. I too use Metric and 95% of the world does. There is always Google for those who don't use Metric to convert. If they are to lazy for that then it's pretty hard to take them serious and obviously not genuinely interested in anything but making noise. I always especially like the plate given in mm. It just makes more.sense to me.I can usually tell pretty close by looking at it.
Every year I buy a whole big turkey but there are only two of us, so I cut it up raw and the thighs go to make sausage, but I always mix the thighs 50/50 with ground pork and season the whole thing. I find that turkey is a little stronger tasting, maybe especially thigh meat, and it harmonizes really well with pork. I would love to try that with cranberries. I was eating dried cranberries and musing on the whole pemmican thing and thinking about how to get that into a sausage and watched your video. I find chicken sausage a little unsatisfying usually. Rather eat chicken as whole pieces, or in soup, I guess. Your tasters look happy, though. I think those asian Shu Mai things are all chicken and a little on the sweet side and those are yummy. Hmmm.
I have never had a problem with your recipes……. Lol trust the Canadian Eh!
Duncan, I'm going to make a batch of these but I'm running the dry stuffing through my food processor and use it as a binder. Will let you know how it works or didn't.
g/kg is so much easier to scale and calculate. Take however much meat you end up with and multiply to get seasoning amount. I'm in the US and grew up with inches/etc.
This sounds good
Where have you been Duncan haven’t heard from you in a month hope you and the family are doing good after Christmas and new year
Duncan, I stopped by to get the smoked turkey the Monday before Christmas. The family loved it. Too bad you had stepped out would have loved to actually meet someone I watch on UA-cam. Do you do the turkeys any other time of the year
What scale do you use to weigh your spices to get the half gram? Could I use college casings ?
My question is if you use tubed casing how do you flush them with the plastic insert in them.
Adding the stove top stuffing, did you make up the stuffing first or add the mixture dry, right out of the pkg?
Looks really good!
Merry Christmas to you and yours.
nice!!
i actually got my hand on a few ducks, any amazing ideas for that? i've never made duck sausage.
Wonder if you could use turkey and add dressing to the cranberries? A Thanksgiving sausage!
What type of sugar do you use ? Love you show 👍👍
Can you use regular sugar instead of dextrose
I was wondering if you had a chicken asiago sausage recipe
what do you use for a binder
Lots of veggies in this last few recipes. Looks like somethng you have to taste to appreciate. Question.....do you let the sausage sit out for a bit to dry out the casing or can you boil right after?
What are you using as your binder
Can you show us how to make dried beef?
Oh! @Duncan Henry - Light bulb just appeared over my head. Do you think I can use the same recipe with turkey? It's a bit dryer and I think I can get birds for a lower cost after Christmas
When are you going to drop a new video
What kinda stuffer is that? It seems very fast!
what was the stuffiung %?
I'm a fan of grams per kilogram! Metric is so much easier for calculations.
My wife actually threatened coal in my stocking if I don't make this for her. Off to get some good chicken tomorrow.
@Duncan Henry - One question.... Would using only chicken thighs make it a bit fattier or might that cause other problems with consistency?
The chicken from the larger packers around here seem like they're mostly water so anything I would do ground was mush. I'm going my guy who has some proper, free range Canadian bird.
Great video !!! questions !!! can you smoke these I think it would be great ?2 Can I make these without the cran and the dressing !! ?3 off topic I want to make ham sausage can I use pork tenderloin for the course ham Thank you very much !!!
Hey Erik. If you wanted to smoke these reduce salt to 15g/kg add cure #1 at 3g/kg.
You betcha tenderloin or loin or leg meat makes good ham sausage.
That looks very good. Great idea for Christmas. Now where do I get hold of cranberry sauce? 😋
Here in the States, you can find canned cranberry sauce at about every grocery store.
@@radicalanddangerous in the UK I might have to make my own.
@@vaazig look at the 'A' online store in the UK, they have it
Question eh, would this be a good thing to do with old hens or would the toughness still come through? Just though this may be something else to do with old hen besides stew. Thanks for all the new ideas.
Yup grinding them would be a good use.
Might mix with a bit of pork to mild them out a little if they need it.
Hey where did Duncan go to? Unless it's chicken hunting season? just kidding this one looks good.
can I use costco ground turkey
You betcha
Can milk powder be used as a binder?
Yes but you need to use "high heat" dry milk powder, not regular powdered milk from the grocery store. It is available online.
I'll make this with rabbit tomorrow and let you know how it goes.
I just did a batch with rabbit and a bit of pork fat. It was okay but something was off for my taste. I experimented using a small paddy to try the addition of sage, rosemary or thyme (separately). Went with the thyme (@1gr/kg) and a bit of red pepper flake. Turned out pretty good but think it still would be better with chicken. Think I'll stick with more aromatic recipes for rabbit.
👍🏻🇨🇦
Grams per KG is the easiest way to do sausage ..... this coming from an almost 60 year old guy from the US who only used pounds/ounces most of his life.
Not really a recipe when you leave off the chicken
What? All the ingredients are listed per kg of chicken. This applies to all his recipes.
One recommend is to quit converting kg to approximate lbs to appease the usa viewers! Just tell the non-metrics that a kg is 1000 grams and expand on thinking % for the mix. ie 3% nitrite by weight or 3g per 1000 g ( 1 kg). Too easy!