How to Make AMAZING Smoked Chicken Sausage! | Chuds BBQ
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- Опубликовано: 19 июн 2024
- This smoked chicken sausage recipe is cheap, super juicy, and delicious! The lighter sausage is perfect for a barbecue plate!
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SAUSAGE RECIPE
4 lb Chicken
1 lb Chicken Liver
1 lb Pork Fat
45g Kosher Salt
17g Granulated Garlic
10g Granulated Onion
12g Black Pepper
15g Paprika
15g Mustard Powder
5g Dried Parsley
70g Milk Powder
200g Ice
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00:00 Introduction
00:47 Prep
02:57 Grind
04:35 Case
07:45 Smoke
11:24 Ice Bath 
Хобби
Absolutely loving making sausages with all your recipes! I made this chicken one with green onion mozzarella, now I am making it with sundried tomatoes basil and mozzarella!!! I can’t tell you how much I appreciate your videos. Please keep it up.
Bradley, I made these chicken sausages today, following your recipe, and they are so delicious. I’m not a chicken liver fan, but I included them and they made these sausages turned out so moist and rich tasting. I will be including chicken liver in more of my chicken sausages. Thank you for taking the time to make content, you’ve made me more adventurous in my sausage making.
Just made these .Some of the best sausage I have ever had.thanks Bradley. Keep up the great work. We have learned alot from you. Thank's man.
I have used the fat from turkey tails in chicken (or turkey) sausages, and it works really well. It only seems to partially render, so gives some flavor and juice without completely cooking down.
Definitely trying this...thanks for posting!
Quickly becoming one of my favorite youtube food channels. Great work.
After seeing your bubba cole sausage I did a turkey thigh and brisket fat sausage with diced roasted poblano and cheddar cheese. They came out great. You're a great inspiration.
I really enjoy watching your videos, keep them coming!
My mouth watered so much and continues as I’m writing this!!!
This is perfect timing! I was just talking to my brother about how I wanted to try making chicken sausage
Another great video. I've tried several of your sausage recipes and loved em all. After getting several requests to make a chicken sausage I'm definitely going to give this one a try. Keep up the Great work 👍
Great job Bradley, looking forward to trying that next summer.
My wife has a hard time with pork so I made this for her and it was fantastic! Keep up the great work Bradley
Looks amazing chub. I think I’ll have to try this one
Thanks for this video.
The sausages look amazing
Awesome video. Thanks for sharing
My eyes and mouth are enjoyed this video so much!!!
Cool recipe! I’m excited to see that you don’t have pink salt in this one, I will definitely give this one a try! I’ve never made chicken sausages before only pork and beef or mix of both, so this would be a new thing for me too. Thanks for sharing!
Would never have thought of chicken thighs and livers. Thanks for another great video 😊👍
I want to try this. No preservatives just meat 😊
Beautiful video, thank you for sharing
Thanks for the vid .. btw I have learned so much from your vids they have helped me tremendously
Another great video sir I will be trying this one on Saturday
I incorporated jalapenos and cheddar and used the skin from chicken thighs for fat (no pork or beef fat). Also used turkey stock bone broth instead of ice. By freezing the thigh skins separately before grinding, I found them to grind well with the course die.
The sausage videos are always entertaining…Nice and Pu Lump!
Wow! I never considered chicken sausage but you actually made that look delicious 😋
You are one of the best BBQ experts 🔥🍖🥩🍗 Fan from Pakistan 🇵🇰
The few times I've done chicken, I just ran 2 or 3 whole deboned chickens along with giblets and skin through the grinder, had a good bind and was juicy. I did a medium grind and mixed the hell out of it. I can't remember exactly but I think I used milk powder and ice in the mix as well
I made a version of this yesterday using 4lbs of 85/15 ground turkey. I called all the other ingredients back as I did not add any other fat or protein. They turned out excellent. Nice snap and great flavor.
Marinating chicken for my chicken gyro sausage, they are the bomb!
Congratulations on 80K subs, well deserved.
Loved this video, chicken sausage and smoked chicken in general is pretty underrated. Looking forward to seeing some more variations on this in the future. I’d love to see a chicken sausage in some sheep casings, and maybe some different meat blends (chicken/pork, chicken/lamb, etc). And obviously different spice mixes. Chicken Italian sausage with cheese, maybe a curry or harissa chicken sausage. Just spitballing some shit off the top of my head lol anyways, keep up the awesome work, Brad!
Love this ❤
Bro, your channel has helped take my son away from electronics and do some stuff with Dad…However, it always has to be YOUR recipes that He brings to Me. We just did an awesome variation of this recipe (Garlic and Basil)…but dude he INSISTED that we needed “chicken casings” because it was in your video…Welllll, 10 min and a Sharpie later we had “Chicken casings”. Thank you for not only great recipes, but providing me with some father/son time that I cannot put a price on! Cheers my friend
I definitely need to revisit my chicken sausage. My first try was early on in my sausage making. Didn’t turn out great but much better at sausage making now.
Greatest personality in bbq from the Uk 🇬🇧
So good!
Another super helpful video. I plan on doing a bunch of sausages over over the next few months. Getting my studying in 😆🍻
Looking forward to you making a Turkey Sausage or Thanksgiving Turkey Sausage for November. Chicken Sausage looked awesome too!
Brad, I enjoy your videos very much. Very informative. I’d really like to see a venison sausage video making with beef and pork fat (not mixed together). I’ve been hunting for years and paying someone else for processing. This is the year where I start doing my own processing and making my own sausage, breakfast sausage etc. If you’d make a video or possibly we link up for a tutorial video with wild game…i think it would be awesome and target another audience group. Cheers and keep up the great content.
That's look delicious 😋😋👌👌
As usual, great video! I will be trying out the recipe. Question though? The left over casing on the stuffer? Should that be thrown away or do you cut off the end and throw it back it the container? Haven't done sausages yet, why I am asking. :) Thanks in advance. Cheers!
My man! A Switchback! Much love from VT brother.
Mr Bradley, Just FYI the cayenne is missing from the description written recipe. Also, love your videos. I made your jalapeno popper sausages for a neighborhood cook off and EVERYONE loved them. I have a chili cook off in a month, and I was thinking of a smoked brisket and smoked pig butt chili. Any ideas to move this up to a winner? Thanks
Looks great. One thing I do is put a piece or 2 of bread in my grinder to push out the last of the meat and makes easier clean up.
Great Sausage videos! I have watched all of your sausage making videos and have 1 question? Do you Ice Bath all the sausage you make to stop the cooking process? Some of the videos doesn't show you put them in the Ice Bath. Thanks and keep bringing the videos!
Love the sausage videos!!! Awesome job!!
How about one with Doritos? Or a sticky sweet Asian style like ginger beef?
Keep up the great work!!
chicken sausages are so good!!
On this particular video I didn't see instacure#1/pink salt with sodium ethorbate. Necessary?
Love you man you rock, been sausage making on my farm for about 10 years in my little off time. Your education is priceless.!!
Sweet Bradley! Nice vid
Looks good.
Wow just received a meat grinder attachment kit definitely going to try this recipe this weekend
Awesome video. Big fan bro 💗
I'm really surprised you don't have more subs.
Good job 👍🏾👍🏾
Wait... no tickle?!?! Lol. Looks amazing as usual and digging those brews!
Bradley I am going to please have a video request of a smoked beef tongue. I had this idea and didn’t really wanna look up recipes and figured I’d come here first!What can you recommend? Much love
I made smoked chicken paprikash sausages around Christmas. It was lovely. Save some of the onions and juice you don't need to make a sour cream dipping sauce.
Love your videos! How about a chicken/apple sausage?
Just made this sausage, it was pretty good. But like you said I think I'm gonna do half breast next time. The texture is a little off for me.
I added 4 grams of ground sage, curing salt, substituted regular paprika with smoked paprika and instead of water I used chicken stock pretty good tho. Thanks for the recipe.
Top notch sausage sound effects 😂👌
Try a beef shoulder on the chud box. Those go so well with the direct heat method.
Why no pink curing salt on this one?
Thanks Brad!
I need that set up you have when you gonna make table build video i want one.
Do your sausages temp around the 150 plus before you ice bath? Tried your jalepeno cheddar recipe ( amazing btw), and was only tempting like 120ish so stuck them in the oven at 200 till they read 150 before ice bathing to vacuum seal.
Great video !! I have a question though !! Why add the seasonings with the chunks rather than after it has gone through the grinder ?? Thanks in advance !!
Awesome looking weenies. You should try to do some sort of BBQ twist on a beef Wellington on the smoker.
I would love to get what you made to cook those quesadillas
what form of poultry fat would you use? Rendered comes to mind but I'm not sure how that would work in a sausage
Nice, I was waiting for the Shiners to go in for the liquid, oh well.
Is there a particular milk powder to use or will any work? Thanks
Every body loves a clean winnie😂❤
Hay Bradley, love your videos, quick question. when you smoke your Sausages at 150 degrees are you using a flavored wood? (hickory) or just plain wood?
The best
thumbs up on all your videos....
Just made this...Wow! Good stuff. Instead of pork fat I used...BACON. Yeah baby it is GOODT!
HELL YEAH‼️
Oddly enough I could not find chicken liver OR pork fat when I made this (butchers in Florida are getting weird about giving away fat) so I used hearts and pork belly. BIG HIT! My Boss said best sausage I have made yet.
THANKS
Is there a reason this recipe didn't require curing salt like your other sausage videos? Love your videos, as always, this looked delicious.
I was wondering that myself!
Me too
It should have the curing salt. Instacure #1. Any meats cold smoked like this should have it in it. It's a gamble if not. Chicken is not exempt from botulism bacteria
@@HVACRTECH-83 IS 150 FARENHEIT CONSIDERED A COLD SMOKE?
@@oboy702 the 150 is the temp of the pit, not the sausages. The problems occur when you smoke things at low temps like this for a long time is when you can get botulism. If you were to case it and heat it up quickly to 165 then that's a different story
What would u replace the porc fat with ?
You should definitely do a Buffalo Chicken Sausage.
Interested in seeing that buffalo, blu cheese sausage.
Chuds, Love the video as always. We make mostly chicken sausage at our house here in the ATL, but we use a mixture of breast and thigh, probably about 50/50. I love the idea of adding some chicken liver and pork fat. Ours tastes a little too bland I think because we don't spice it up enough and probably too much breast meat, so we'll try your version next.
How juicy do they usually turn out?? Normally I love my meat juicy, but with sausage, I don’t want it leaking all over my beard how we saw it happen here haha. I’m considering doing about 60% breast, 30% thighs, 10% livers.
@@thegentlemandrummer8753 Yeah, it's not that juicy, and I think 60/30 the other way would be better. It is a little dry to be honest. We don't smoke then cook, we just stuff, refrigerate and then cook fully. We freeze some. I might try the smoking method next time to give it some flavor. I was shocked to see the juiciness of these sausage.
@@tomtrevett9914 thanks for letting me know. I usually just Cooke them on the grill to get some nice char, so I never really see too much juice(the amount they got) for anything either way to be honest
Nice 😉👍👍👍👍
"Save a dish, save a fish.” -Bradley Robinson 2021.
This would be great on a t shirt
Do you have a video on twisting sausages?
What about “clean smoke” are you worried about clean smoke if you are running your temps that low with such dense logs? Or are you just letting it smolder?
Could you use something other than milk powder, something that doesn't have carbs?
Suggestion.... chicken cordon Bleu sausage... think about it....
I'm thinking about freezing chicken broth for the ice cubes... can't hurt right?
Is there a reason you don’t need pink curing salt for this recipe?
I was wondering the same thing.
Brad! Wow! Is that a Shiner Ruby Redbird?!? Save a dish, save a Chicken, Sold! Thx! Pro TIp: Try a 3rd Shift Amber Lager!
For us who don’t eat pork, what kinds of casings are available?
Chicken casings!🤣
Nice video. I'm just way too lazy to make sausage.
John Malecki mentioned your channel on his when he was making a grill. He said we should come check out your channel. When John says, “jump,” we ask, “how high?” #LetUsSpray
Sound sema..
5:20 That was a filthy innuendo
No curing salt???