Then I'd like to smoke it after it's cured. Welcome to the final post in the sausage making series. For more fun with sausage making, read my other posts: This comment has been removed by the author. I am frequently asked if I have any good chicken sausage recipes and/or any tips for making sausage from chicken (or other poultry). Our smoker came with two grill racks and a jerky tray. Smoked chicken sausage is great, but it is easy to over-do it. Our smoker has a small door on the side that lets you see the meat without opening the top. Smokers can be made out of anything from hollowed-out logs to food-grade storage barrels … even old refrigerators! Always grind both the dark and white meat of the bird. You lose some smoke, but not as much as taking off the lid. Place a metal pie pan filled with the liquid of your choice on the bottom rack above the coals to act as the steam element. In my last post, DIY Chicken Sausage, Part 2: Making the Links, I discussed how to grind the chicken meat with spices, and how to fill the casings with the sausage mixture. The Smoker Vs the Charcoal Grill If you don’t own a smoker, but would like to experience the delicious flavor of smoked chicken sausage, you can use your charcoal grill. We placed the sausage on the grill rack and topped with the lid. Smoked chicken sausage is great, but it is easy to over-do it. Mostly, because to make it requires cutting up lots of meat – which I do not like doing. Because of this, there are many homemade alternatives when it comes to smokers. In the end I split the sausage into 2 batches and made both kielbasa and andouille at the same time. I've even had good luck with beer. Use mild smoking woods and smoke for less time than you would other sausages. For us, the convenience of a smoker was a good investment. To use your grill, start by soaking your wood chips. Sausages- you can smoke any type of sausages in a smoker, whether they have been pre smoked or not, never smoke raw sausages at temperatures lower than 200 degrees to be free from any foodborne illness and bacteria. Add liquid (judiciously) to your sausage mix, and make it an opportunity to inject another layer of flavor. Have fun, and let me know how it goes! Cheeses, especially sharp or distinctively flavored varieties like blue cheese and feta cheese. In the bottom section of our smoker is the heating coil. The liquid in this pan is heated by the coils and the rising smoke. We purchased a smoker because we smoke a fair amount of food. It has four basic parts: the bottom segment with the heating coil; the water pan; the middle drum, where the meat is hung or laid on the grill or jerky screen; and the lid. This is where we turn those wonderful chicken sausage links into juicy, caramelized beauties. It will add texture and a small amount of poultry fat. Heat the charcoal in the usual manner. The water turns to steam and helps keep the meat juicy during the smoking process. I've had very good results with red wines, pernod, and Grand Marnier, and I plan to try others. DIY Chicken Sausage, Part 2: Making the Links. I think I can use my electric smoker to slowly cure it - but don't know for how long or at what temp. The nice thing about having a smoker is that it becomes the “set-it-and-forget-it” of the grilling world. While the smoker is working its magic, the entire yard fills with a delicious smoky wonderfulness that reminds me of the bonfires of the Smoky Mountains, where we used to camp as a child, and succulent, sweet Texas barbecue. DIY Chicken Sausage, Part 1: De-boning the Chicken Since my family origin is from the Ukraine, I had to make kielbasa first. We spread coals around the coil; these can be used over and over again. The flavors of the liquid marinate the smoke and give the meat one more step of complexity. Once the chips have soaked, we set our smoker outside on the driveway by my husband’s blacksmith shop and plug it in. This chicken and smoked sausage skillet recipe, while a family favorite, lost its place in the menu plan rotation for a while. We also like to smoke larger portions of meat like pork butt, several whole chickens, or large pieces of salmon at a time. Put your meat on the grill and allow to smoke with the lid on. If you don’t have a smoker, don’t despair. Tough Meat, Tough Decisions: Intro to Homemade Chicken Sausage Awesome recipe on every type of chicken. If you don’t own a smoker, but would like to experience the delicious flavor of smoked chicken sausage, you can use your charcoal grill. Grilled on the grill with sauerkraut topping, baked in the oven with home-style beans, sautéed with peppers and onions, browned and bubbled with marinara, or my favorite … smoked in the smoker. These posts are a mere drop in the bucket when it comes to the creativity, technique and experimentation that comes with making your own sausage. Don't be afraid to experiment with your chicken sausage recipes. That very mildness makes poultry ideal for mixing with spices, herbs, and other flavors. I also find it more difficult to keep a constant temperature with the grill method because every time the lid is removed to tend the coals, the smoke is released and the grill has to start over again. I’ll start by showing what we do with our smoker, then give some alternative methods for those of you who want a smoky flavor, but aren’t ready to invest in a “smoke specific” piece of equipment. 2 cups cooked brown rice. Sausage is a great candidate for the grill alternative, because it’s a small portion of meat and cooks quickly. Whatever your degree of DIY involvement, I hope I’ve inspired you to give sausage making a try. There are times of the year that some really good deals on poultry can be found, and those are ideal times to make a big batch of sausage. The meat looked done … juicy, golden and caramelized. For chicken, you should be at 170 degrees in the center of a link. Now I am onto making homemade smoked sausage. Here are some methods I use to improve my chicken sausage without adding other animal fat. Chicken and turkey both have a very mild flavor, but sausage made with them doesn't need to be bland. Hot sauce (optional) Directions: 1. We’re using a store-bought hickory chip here, but there are many different flavors of wood to choose from; each lends a different smoky note.

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