Celebrate Sausage S02E21 - Buffalo Chicken Sausage
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- Опубликовано: 20 окт 2021
- #celebratesausage
Today we are making the buffalo chicken sausage. You can find a printable recipe (with adjustable quantities) here: twoguysandacooler.com/buffalo...
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Eric
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I finally made this one on 12/26/2023. These taste fantastic! I'm so happy with how they turned out! Amazing flavor. I will definitely do this recipe again once these are used up.
Made this one today, I did it exactly to your recipe, except I used thighs only, and I added .5 g of ECA, i fried what was left over in the stuffer, soo good, simple to make, the rest is drying now getting ready to cook. 👍🏽
Wow so impressed with this series and channel, I’ve tried many of these recipes and they are all winners, thanks so much and can’t wait for more content, cheers 🍻
Looks delicious!!! And the snap on it was great! I’m thinking throw a link into a good bun and top it off with a light drizzle of your favorite wing sauce. Perfect.
That's what I'm talking about!
Looks delicious. What a fun sounding recipe. I make a lot of chicken sausages, especially when I'm experimenting. I will be making this.
I cant wait to try this recipie! I love Buffalo Chicken Pizza and the taste profile. I would need to dip it in some Franks Red Hot sauce.
Excellent! Was thinking this would be a great project for a SuperBowl party...then I thought of my low-life friends who would eat these without even tasting them after all that work!...Think I'll make these for a Saturday afternoon get-together with a few friends!
Sausage making this weekend, will give this a go , love the concept
Awesome!!! Been wanting this one for some time. Living 30min out of Buffalo I would love to see your take on Fresh Polish kielbasa made with extra marjoram for the Easter season. Redlinski’s ham is out of this world!!!
Wow, those look amazing Eric!
That's a great looking chicken sausage! The texture look perfect. Texture is the trick to a great chicken sausage. Well Done Eric. :-)
So true!! Thanks, it came out great!
Eric. I would love a video of you telling us what your Favorite recipies are! From fresh sausages to Salumi to ?? All your favorites and what you would have done differently, like spice it up more or add more Fennel or chabge the casing smaller etc. An in depth!!
Awesome
I was just thinking about a buffalo seasoned venison snack stick and your video popped up. I think i may adapt this and give it a go.
OMG it looks and sounds awesome!
That is another one I definitely want to try.
Outstanding!!!👍👍
got to try this one
Dang that looks good 😋
Great one. I hope to see you making a sheep salame recipe someday.
Episode 30 😉
Sounds very interesting... I think I would like it...
I was pleasantly surprised..
good vid dood!!
Those look awesome! Can't wait to make them! I have a quick question. In a lot of you videos, at the end of the stuffing process, you use a "plunger" to push the remaining meat through the horn. What do you use and where can I get something like that? Thank you!!
I got it from the sausage maker. tinyurl.com/w2kc4vw2
this set is for the 4 most popular sizes but they also sell individual sizes of you only need one or 2...
Not a big fan of chicken sausage, but Buffalo chicken sausage sounds very tasty.
Great idea and looks great! Have you considered using pieces of celery instead of the celery seeds?
I did think about using actual celery and I think if the diameter of the sausage would have been a little bigger like 30mm i would have used celery chopped up.
I know what I'm doing this weekend.
Can u freeze and reheat with ur friends ? R is it a make and cook deal ? Appreciate ya 🙂
Great recipe, will try this soon. If I leave out the citric acid, will I be able to freeze it for later use?
yes
I'm in!
Looks fantastic. Wondering if you can add Frank’s/Buffalo sauce instead of chix stock?
Thanks. You can't add hot sauce to this sausage. The hot sauce is generally very acidic and it will cause the sausage to not bind properly leaving you with a crumbly texture
Thanks. So adding at the end would do the same thing, basically “unbinding”?
@@dadwith4daughters yes.
Hi Eric
I’m not a fan of blue cheese. Is it something I could leave out ?
Also I want to make these and freeze them is there something I can use instead of the encapsulated citric acid ?
Thanks for all the great recipes too.
Cheers
Sure. The only other way to get that tangy flavor would be to ferment them then freeze them. If you go down that road you would have to use a bacterial starter culture. Just so you know though if oyu cook these, they freeze great. all you have to do is thaw and heat..
how might this be adapted to make a shelf-stable snack stick? Would you add Instacure #1? would that cause issues with the encapsulated citric acid?
You could use insta cure #1. No issues there.. I would follow this recipe then allow the sausage to dry for 5-7 days at 55f (13c) with 80% humidity..
@@2guysandacooler Great recipe - will be making this one for sure especially adding cure #1 and doing the drying - heaven in a skin....
Hi. Love your videos…
You mentioned that we need to cook the sausages d same day when using he citric acid. What can i do as an alternative to make these sausages If I just wanted to smoke them and the freeze them to cook at a later date.
I would add curing salt #1 at 0.25%of the weight of the meat , so 2.5 grams per kilogram.
Looks great, unfortunatly I'm allergic to mise en place. Kidding aside, I raise rabbits and quail for meat. Hoping to see some rabbit charcuterie recipes. Rabbit pastrami maybe? Just a thought.
I did end up doing a rabbit salami at the end of this season. We raise lots of rabbits as well!! So tasty
@@2guysandacooler That's awesome. Thanks. I'll try making the salami.
Thanks for another really interesting sausage, I have the chicken meat in the freezer as I type. Is there a specific reason for using 4% NFDM in this recipe. Seems most of your other recipes (at least the ones I've looked at) use 2%.
You can go 2-4%. I personally like the texture that it adds at 4% for chicken sausage
@@2guysandacooler Thanks for the quick response Eric. We made it according to your recipe except 1/2 the cayenne. Its drying now. We haven't quite got down stuffing sheep casings, but only one blow-out, so that's a win for us. Thanks again for all you post.
Great Eric. What is the keto substitution for non fat milk powder? Can i cook them in sous vide instead of smoker?
Yes. That would be a great way to cook these sausages. You can use carrot fiber. It's a great additive for sausages..
@@2guysandacooler thx Eric. The carrot fiber isn't shipped to Israel (where I live) can i grind carrot and rehydrate it. Will it be the same?
Now this I may have to make!!!
It's very different and super tasty!!
@@2guysandacooler knew you were going to use citric acid... It's sounds good!
Hi Eric! Is this really correct? "Next raise the temperature to 325F (162c) and bake for 20-25 minutes till the internal temperature reaches 165f (68c)" My Smoker cant reach 162 C. I never smoke in more than 85 C
The only reason I cooked this in my smoker is because my ovens were occupied and my smoker can go up to 400F (200C). The idea is to cook this hot and fast so where ever you can do that is fine. Generally an oven (or BBQ pit)
just one question - is this blue cheese for taste or flavour ? my other sausage practice did not look like your one.
I add th eblue cheese for flavor and for a contrast in texture. How did your other sausage project look?
@@2guysandacooler Terrible, colour wasn't as beautiful as yours, but taste was good. beside i don't have cooler like you.
I’ve been impressed with everything from this channel bar your pronunciation of Worcestershire
LOL. It took me a hot minute to figure out how to properly say that word. Most people can't handle the correct pronunciation. Here's the breakdown. Think of the word as 2 parts. Worcester and Shire. The first word is pronounced like Wuster (think buster) and the second word is either pronounced Shur (think New Hampshire) or Sheer. So while the technically correct way to pronounce that sauce is Wuster-Shur Sauce or Wuster-Sheer Sauce. A short and more common way to say it would be Wuster Sauce😉
@@2guysandacooler don’t worry it confuses the better of us. More commonly I’ve just heard it called W sauce recently. That makes it a bit easier
Is there anything wrong with just using boneless skinless chicken thighs they normally come with that seems like enough fat? Made lots of pork sausage but never chicken
Good day..) what can be used instad citric asid? i can get only regular citric asid, not a special one
I would omit it if you can't get it.
@@2guysandacooler yes you right.. the regular one destroy structure
Okay I really have to know the acoustic guitar song 3/4 the way through the video where you’re cutting. If not it’s gonna bother me forever. Please if someone could let me know it would be extremely grateful 😂
ruclips.net/video/tFqRrMrfiBc/видео.html
@@2guysandacooler thank you so much!!Love the videos btw. Just about to start moving in my first home and already excited to buy a fridge strictly for meat purposes 😂
Could this recipe be modified to produce a cured sausage? Or is chicken not suitable for cured meat products?
you can certainly make a cured sausage w out of this recipe
Surprised that you didn't add hot sauce for some of the liquid and the tangy bite
Generally hot sauce is very acidic. Adding too much would ruin the texture of the sausage. It turns the sausage crumbly.. 😉
maybe you could coat the cooked sausage in hot sauce just like you would on regular wings!
@@2guysandacooler I was thinking the same thing, glad you answered this question. Does the encapsulated citric acid react differently with the meat than acetic acid which is in the vinegar based hot sauces?
@@MrRilarios that would be nice!!
@@ivandrago9140 check out episode 11 in this series. I cover ECA (encapsulated Citric Acid). Basically the encapsulated citric acid is coated with an oil. This keeps the citric acid from reacting with the meat. As soon as the internal temp of the sausage gets to 150f the oil coating melts away and the citric acid is released. If you were to just add citric acid it would act exactly like vinegar does in a sausage..
Can it be smoked?
yes
Can i add cheddar cheese instead of blue cheese?
sure
The recipe link isn't working 😢
Check now
I have a feeling you don't like high temp cheese. 😕
In the recipes I publish I don't find that it's necessary. Besides where I live I can't get any 😉
Leaving chicken out for an hour seems dangerous.
Love the sausage series, but good lord learn how to say " worcestershire " ......🤦♂️
Lol. It's pronounced wuster sauce😂🤣🤣