Well worth making if you use the right meat. :-)
One of these days I will debone a bunch of hindquarters and go from
there. Sausage really does need SOME fat in it, so I'd add the skin to
the grind:

<http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>

Or:

<http://tinyurl.com/yed27zl>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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On Nov 14, 5:01*am, Omelet > wrote:
> Well worth making if you use the right meat. :-)
> One of these days I will debone a bunch of hindquarters and go from
> there. Sausage really does need SOME fat in it, so I'd add the skin to
> the grind:
>
> <http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>
>
> Or:
>
> <http://tinyurl.com/yed27zl>

Ever use apples. The Aidell's chicken apple sausage is good.

> --
> Peace! Om

--Bryan

On Sat, 14 Nov 2009 05:01:51 -0600, Omelet >
wrote:

>Well worth making if you use the right meat. :-)
>One of these days I will debone a bunch of hindquarters and go from
>there. Sausage really does need SOME fat in it, so I'd add the skin to
>the grind:
>
><http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>
>
>Or:
>
><http://tinyurl.com/yed27zl>

Looking good!

I don't think grinding in raw chicken skin is a good idea unless you
enjoy nibbling foreskins... you'll end up with too many chewy bits
that will ruin your sausage. I'd first render the skin with whatever
fat you can find in the chicken, even flavor it with onions. Then
after it solidifies grind the cold rendered fat ("schmaltz") in with
the chicken meat... or save yourself a lot of labor by buying chicken
schmaltz already made from your stupidmarket... here in NY it's sold
in jars in the meat case. Of course this will make an even better
sausage if you mix in some matzo meal, it will incorporate with the
schmaltz, will keep it from running out, and will improve the texture
of your sausage. If you can't find matzo meal in your Tx stores you
can make your own by grinding whole sheets of matzo... do they sell
matzo in Tx, I really don't know... you may need to grind in some
doritos corn chips... ya know a good way to add flavor, texture, and
fat is to grind in some potato chips. Of course I realize you're
going to rail against starch, but most of the world does add starch to
many of its best sausage, especially potato, rice, and most any
cereals... you do realize that fried cornmeal mush is a type of
sausage (can even be stuffed into casings), some of your neighbors
stuff cornmeal/meat concoctions into corn husks and call that kind of
sausage tamales... chicken schmaltz mixed with matzo meal with veggies
and even chicken meat stuffed into large diameter casings is called
kishka/derma... can be roasted whole or sliced and fried. Now I
suddenly have an urge to pig out... waitaminute, pigs ain't kosher.
hehe

On Nov 14, 12:13*pm, brooklyn1 > wrote:
> On Sat, 14 Nov 2009 05:01:51 -0600, Omelet >
> wrote:
>
> >Well worth making if you use the right meat. :-)
> >One of these days I will debone a bunch of hindquarters and go from
> >there. Sausage really does need SOME fat in it, so I'd add the skin to
> >the grind:
>
> ><http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>
>
> >Or:
>
> ><http://tinyurl.com/yed27zl>
>
> Looking good!
>
> I don't think grinding in raw chicken skin is a good idea unless you
> enjoy nibbling foreskins... you'll end up with too many chewy bits
> that will ruin your sausage. *I'd first render the skin with whatever
> fat you can find in the chicken, even flavor it with onions. *Then
> after it solidifies grind the cold rendered fat ("schmaltz") in with
> the chicken meat... or save yourself a lot of labor by buying chicken
> schmaltz already made from your stupidmarket... here in NY it's sold
> in jars in the meat case. *Of course this will make an even better
> sausage if you mix in some matzo meal, it will incorporate with the
> schmaltz, will keep it from running out, and will improve the texture
> of your sausage. *If you can't find matzo meal in your Tx stores you
> can make your own by grinding whole sheets of matzo... do they sell
> matzo in Tx, I really don't know... you may need to grind in some
> doritos corn chips... ya know a good way to add flavor, texture, and
> fat is to grind in some potato chips. *Of course I realize you're
> going to rail against starch, but most of the world does add starch to
> many of its best sausage, especially potato, rice, and most any
> cereals... you do realize that fried cornmeal mush is a type of
> sausage (can even be stuffed into casings), some of your neighbors
> stuff cornmeal/meat concoctions into corn husks and call that kind of
> sausage tamales... chicken schmaltz mixed with matzo meal with veggies
> and even chicken meat stuffed into large diameter casings is called
> kishka/derma... can be roasted whole or sliced and fried. *Now I
> suddenly have an urge to pig out... waitaminute, pigs ain't kosher.
> hehe

To make our pork sausages, we always used rendered fat for the 'fat'.
The sausage meat was kept extra lean, and cubes of pork fat were
rendered(Grueben in Choiman)and the rendered fat put into the sausage
mix. Then we also made a different sausage where we would use the
Grueben(I think 'cracklings in English)in that sausage mix. And my
favourite sausage was one made with 2/3 pork, and 1/3 cooked riced
potatoes. Made very hot with a few different peppers(cayenne, black,
and hot and sweet Hungarian Paprika).

In article
>,
--Bryan > wrote:

> On Nov 14, 5:01*am, Omelet > wrote:
> > Well worth making if you use the right meat. :-)
> > One of these days I will debone a bunch of hindquarters and go from
> > there. Sausage really does need SOME fat in it, so I'd add the skin to
> > the grind:
> >
> > <http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>
> >
> > Or:
> >
> > <http://tinyurl.com/yed27zl>
>
> Ever use apples. The Aidell's chicken apple sausage is good.
>

I've been considering upping the ante lately and adding things like
mushrooms and zucchini to the grind.

Why not apples? :-)

Except I'm trying to keep it low carb!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
>
> Well worth making if you use the right meat. :-)
> One of these days I will debone a bunch of hindquarters and go from
> there. Sausage really does need SOME fat in it, so I'd add the skin to
> the grind:

Maybe bacon would be better.

In article >,
brooklyn1 > wrote:

> On Sat, 14 Nov 2009 05:01:51 -0600, Omelet >
> wrote:
>
> >Well worth making if you use the right meat. :-)
> >One of these days I will debone a bunch of hindquarters and go from
> >there. Sausage really does need SOME fat in it, so I'd add the skin to
> >the grind:
> >
> ><http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>
> >
> >Or:
> >
> ><http://tinyurl.com/yed27zl>
>
> Looking good!
>
> I don't think grinding in raw chicken skin is a good idea unless you
> enjoy nibbling foreskins... you'll end up with too many chewy bits
> that will ruin your sausage. I'd first render the skin with whatever
> fat you can find in the chicken, even flavor it with onions. Then
> after it solidifies grind the cold rendered fat ("schmaltz") in with
> the chicken meat... or save yourself a lot of labor by buying chicken
> schmaltz already made from your stupidmarket... here in NY it's sold
> in jars in the meat case.

I actually have a bunch of unrendered chicken fat in the freezer,
harvested from processing chicken hindquarters.

> Of course this will make an even better
> sausage if you mix in some matzo meal, it will incorporate with the
> schmaltz, will keep it from running out, and will improve the texture
> of your sausage. If you can't find matzo meal in your Tx stores you
> can make your own by grinding whole sheets of matzo... do they sell
> matzo in Tx, I really don't know...

Yes they do. ;-) There are plenty of Jews in Texas! <g>

> you may need to grind in some
> doritos corn chips... ya know a good way to add flavor, texture, and
> fat is to grind in some potato chips. Of course I realize you're
> going to rail against starch, but most of the world does add starch to
> many of its best sausage, especially potato, rice, and most any
> cereals... you do realize that fried cornmeal mush is a type of
> sausage (can even be stuffed into casings),

I've been adding whey protein lately. It's improved the texture nicely
and stopped the crumbling problem. It did need a binder but if I were to
use a starchy one, I'd most likely use rice flour. Ground millet is an
interesting note too.

> some of your neighbors
> stuff cornmeal/meat concoctions into corn husks and call that kind of
> sausage tamales... chicken schmaltz mixed with matzo meal with veggies
> and even chicken meat stuffed into large diameter casings is called
> kishka/derma... can be roasted whole or sliced and fried. Now I
> suddenly have an urge to pig out... waitaminute, pigs ain't kosher.
> hehe

But chicken is! <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article
>,
garden-variety dick > wrote:

> To make our pork sausages, we always used rendered fat for the 'fat'.
> The sausage meat was kept extra lean, and cubes of pork fat were
> rendered(Grueben in Choiman)and the rendered fat put into the sausage
> mix. Then we also made a different sausage where we would use the
> Grueben(I think 'cracklings in English)in that sausage mix. And my
> favourite sausage was one made with 2/3 pork, and 1/3 cooked riced
> potatoes. Made very hot with a few different peppers(cayenne, black,
> and hot and sweet Hungarian Paprika).

Sounds interesting, but I prefer a mild sausage. Those red pepper flakes
can sneak up on you if you are not careful! I do sift out the seeds
when I use it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Nov 14, 1:57*pm, Omelet > wrote:
> In article
> >,
> *garden-variety dick > wrote:
>
> > To make our pork sausages, we always used rendered fat for the 'fat'.
> > The sausage meat was kept extra lean, and cubes of pork fat were
> > rendered(Grueben in Choiman)and the rendered fat put into the sausage
> > mix. *Then we also made a different sausage where we would use the
> > Grueben(I think 'cracklings in English)in that sausage mix. *And my
> > favourite sausage was one made with 2/3 pork, and 1/3 cooked riced
> > potatoes. *Made very hot with a few different peppers(cayenne, black,
> > and hot and sweet Hungarian Paprika).
>
> Sounds interesting, but I prefer a mild sausage. Those red pepper flakes
> can sneak up on you if you are not careful! *I do sift out the seeds
> when I use it.
> --

The only reference I have seen where potatoes are used in combination
with pork is in the 'Joy Of Cooking.' Kartoffel Wurst. Literally,
potato sausage. I'll have to check that recipe and see how it differs
from ours. As for seeds, they can be hot. I read recently, that
seeds by themselves are not hot, but sometimes the heat leaks from the
'ribs' of the pepper into the seeds.
I think at one time, that potatoes were used to 'stretch' the sausage
meat. But I really like it. Lot's of garlic as well. If I'm not
mistaken, I think the Swedes also make a potato sausage.

> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> Subscribe:

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > Well worth making if you use the right meat. :-)
> > One of these days I will debone a bunch of hindquarters and go from
> > there. Sausage really does need SOME fat in it, so I'd add the skin to
> > the grind:
>
> Maybe bacon would be better.

No, that would flavor it too much.
Using thighs like I did, there was plenty of fat in this batch.

I have mixed pork and turkey breast in the past and that worked well.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article
>,
garden-variety dick > wrote:

> > Sounds interesting, but I prefer a mild sausage. Those red pepper flakes
> > can sneak up on you if you are not careful! *I do sift out the seeds
> > when I use it.
> > --
>
> The only reference I have seen where potatoes are used in combination
> with pork is in the 'Joy Of Cooking.' Kartoffel Wurst. Literally,
> potato sausage. I'll have to check that recipe and see how it differs
> from ours. As for seeds, they can be hot. I read recently, that
> seeds by themselves are not hot, but sometimes the heat leaks from the
> 'ribs' of the pepper into the seeds.
> I think at one time, that potatoes were used to 'stretch' the sausage
> meat. But I really like it. Lot's of garlic as well. If I'm not
> mistaken, I think the Swedes also make a potato sausage.

I'm always exploring new ideas. Thanks.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
>
> In article >,
> Mark Thorson > wrote:
>
> > Omelet wrote:
> > >
> > > Well worth making if you use the right meat. :-)
> > > One of these days I will debone a bunch of hindquarters and go from
> > > there. Sausage really does need SOME fat in it, so I'd add the skin to
> > > the grind:
> >
> > Maybe bacon would be better.
>
> No, that would flavor it too much.

Maybe a small amount of bacon.

Omelet wrote:
> Well worth making if you use the right meat. :-)
> One of these days I will debone a bunch of hindquarters and go from
> there. Sausage really does need SOME fat in it, so I'd add the skin to
> the grind:
>
> <http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>
>
> Or:
>
> <http://tinyurl.com/yed27zl>

I could not get your URL to load apparently im using a "non supported
browser" however, i did want to check the recipe before i mentioned the
idea of combining ground shrimp (or other shell fish) and ground chicken.

As i cant see your recipe i thought i would just go ahead and mention it.

I usually get some garlic and a fine dice of shallots or green onions in
with the mix of ground shrimp & chicken.

If you want to use a 'filler' you might fine plain white bread crumbs
moistened with a little white wine to be very good.

When i make the combo of chicken and shrimp i either sautŽ in butter and
garlic and add white wine to finish or poach in a nice veggie stock to
which i have added white wine.

Its one of my favorite flavor combo's and i originally stumbled across
it as a Korean recipe, made into small balls and poached in chicken
stock & served with noodles or rice + all the various condiments Korean
food is famous for.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

In article
>,
--Bryan > wrote:

> On Nov 14, 5:01*am, Omelet > wrote:
> > Well worth making if you use the right meat. :-)
> > One of these days I will debone a bunch of hindquarters and go from
> > there. Sausage really does need SOME fat in it, so I'd add the skin to
> > the grind:
> >
> > <http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>
> >
> > Or:
> >
> > <http://tinyurl.com/yed27zl>
>
> Ever use apples. The Aidell's chicken apple sausage is good.

Yes, they are. Here's what I do with them:

Slice 1-1/2 large yellow onions thinly and saute in a bit of oil. After
while, add a thinly sliced red bell pepper. Cook over medium heat,
stirring occasionally, until the onions are brown, limp, and
considerably reduced in volume (browner is better as long as you don't
burn them). Season with salt and a goodly amount of ground pepper. Add a
good glug of cream sherry (more than you think it'd need) and reduce
again, but leave some moisture.

Meanwhile, grill the sausages hot and fast -- you want them cooked, but
you want some char too. I always use a thermometer, and shoot for 165 F.
Don't forget to poke some holes in them before they hit the grill.

Serve open-faced on toasted white or wheat bread -- a pile of veggies
with the sausages, butterflied, on top. Yum.

Isaac

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> Omelet wrote:
> > Well worth making if you use the right meat. :-)
> > One of these days I will debone a bunch of hindquarters and go from
> > there. Sausage really does need SOME fat in it, so I'd add the skin to
> > the grind:
> >
> > <http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>
> >
> > Or:
> >
> > <http://tinyurl.com/yed27zl>
>
> I could not get your URL to load apparently im using a "non supported
> browser" however, i did want to check the recipe before i mentioned the
> idea of combining ground shrimp (or other shell fish) and ground chicken.
>
> As i cant see your recipe i thought i would just go ahead and mention it.

I'm sorry. :-(
What browser are you using? I run with firefox at the moment.

Here is the recipe:

Breakfast Sausage

Per 10 lbs.

6 tsp. salt
3 tsp. ground white pepper
6 tsp. powdered or rubbed sage
3 tsp. Allspice
3 tsp. Mace
3 tsp. powdered Thyme
3 tsp. ground red pepper flakes
6 tsp. paprika
6 tsp. dried Basil
3 tsp. granulated garlic
3 tsp. onion powder
1/2 cup Whey protein (binder)

Please note, this recipe is per 10 lbs. of meat, not 1 lb.!!!

>
> I usually get some garlic and a fine dice of shallots or green onions in
> with the mix of ground shrimp & chicken.

I do need to experiment with more fresh rather than dried flavorings.
I've messed with fresh herbs from the herb garden in the past with
delightful results. It's just that I'm in the midst of replanting an
herb garden after losing most of it.

>
> If you want to use a 'filler' you might fine plain white bread crumbs
> moistened with a little white wine to be very good.

Gotta be low carb and gluten free. <g>

>
> When i make the combo of chicken and shrimp i either sauté in butter and
> garlic and add white wine to finish or poach in a nice veggie stock to
> which i have added white wine.

I am so going to have to try a seafood sausage. The Kutas book has
specific recipes for those, including a fish sausage.

>
> Its one of my favorite flavor combo's and i originally stumbled across
> it as a Korean recipe, made into small balls and poached in chicken
> stock & served with noodles or rice + all the various condiments Korean
> food is famous for.

Thanks! :-) I'm always up for an education, and new ideas!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

brooklyn1 aka first faggot to mention foreskins (cocks in this thread)
wrote:
> I don't think grinding in raw chicken skin is a good idea unless you
> enjoy nibbling foreskins...

Says the groups foreskin nibbler, and primary cocksucker both
circumcised and not it seems.