Smoked Chicken Italian Sausage

Dec 14

Written by:
12/14/2011 7:42 AM  RssIcon

Smoked Chicken Italian Sausage
Adapted from Deejay’s Smoke Pit

2 1/2 pounds ground boneless skinless chicken thighs
5 cloves garlic finely minced
5 tablespoons finely chopped flat leaf parsley
2 tablespoons finely minced basil
1 small onion finely chopped
1/3 cup finely grated Parmigiano Reggiano cheese
2 teaspoon crushed fennel seeds
2 teaspoon fresh cracked black pepper
1 1/2 teaspoon kosher salt
5 tablespoons extra virgin olive oil

Partially freezing the chicken makes it easier to cut and grind. Grind chicken using a 3/8” plate; I use my KitchenAid grinder attachment, which works fine for these small batches of sausage. I use a mortar and pestle to crush the fennel seeds, black pepper corns and salt together. Mix the spices and herbs together with the olive oil. Thoroughly mix the ground chicken and the spice/herb mixture together. Stuff the sausage into small casing and tie off sausage into links.

Alternately the sausage can be used as fresh Italian sausage without stuffing into casing.

For this batch I stuffed all into casing and reserved a portion as fresh sausage. The remainder was smoked. I set my smoke to 220˚ and smoked the sausage to an internal meat temperature of 160˚ using hickory wood in the smoker.

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