Smoked Chicken Sausage! | Chuds BBQ

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is lower in fat, while pork is often less expensive.

smoked paprika

💰Cheaper: regular paprika

Regular paprika is a more budget-friendly option.

Cut chicken thighs into halves or quarters for easier grinding.

Weigh out 4 pounds of chicken thighs, 1 pound of chicken livers, and 1 pound of pork fat.

Place the chicken and pork fat in the freezer for about 30 minutes to keep them cold.

Prepare the spice blend with milk powder, kosher salt, black pepper, paprika, mustard powder, cayenne, onion powder, garlic powder, and parsley.

Mix the spices thoroughly to eliminate clumps.

Grind the chicken thighs, chicken livers, and pork fat together with the spice blend using a meat grinder.

Knead the mixture to ensure even distribution of ingredients.

Prepare hog casings by soaking them and flushing them with water.

Stuff the sausage mixture into the hog casings, tying off the ends securely.

Link the sausages by twisting them at intervals to create individual sausages.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens