Chicken Roasted Garlic Sausage

[reinhard1]

We are in our last couple of day's of our "first phase" of this diet.  Lot's of chicken breast and turkey breast.  Will start to get some red meat mixed in in two days in "Phase Two".  Can't wait LOL.  So I was toying with making some very low carb and Very low fat chicken sausage.  Has to be good but also had to be low fat and low carb which this is.  If I were going to choose between thighs and breast for sausage I would go with boneless thighs, but I took a chance in using all boneless breast.  Will it be too dry ect. was the concern.  There are people out there that need very low fat and carb meals and in doing this, it would be a healthy choice for some to use all the time or just some of the time for a change.  I got my seasoning order in from Curleys and decided to use their Roasted Garlic Sausage seasoning pack in the 25 pound batch.  Fortunatly they had boneless breasts on sale at 1.99 lb for this experiment.  Here are some pics:  good luck.

 

 

Chicken breasts go into the grinder.

 

All ground up and everything is in there.  I did add 5 T of mustard seeds and 4 more big T of minced garlic along with 5 cups of dry powdered milk and 5 1/2 cups of cold water and cure.

Don't really have to add the cure but this is chicken and I want that extra protection.

 

 

Made a test patty.  Tasted great.

 

 

Some of the links ready for the oven.  Put them in at 225 until the internal was 165 and then gave them a cold bath.

 

 

Here they are drying on the jerky rack.

 

 

Bigger view of the links when done.

 

 

Simmered some in water for a few minutes to try them out.  Big hit with my wife and her mom and had to make more for the grandkids that were here.

 

 

That same night I simmered some in beer and onions.

 

 

Getting some grill marks on them.

 

 

Had them with some stir fried mushrooms and squash  [diet]  great for dipping in mustard as well.   So this is a sausage you can make that has good flavor and is low fat and low carb.  Next batch I make will be bulk for breakfast patties or patties for the grill.

 

 

 

 

 

 

[smurfy]

WOW thems look good!!!!!!!!!

[RebelSS]

I can't put it into words.    My stomach is, though. 

[smurfy]

bet those would be good with horseradish and katchup!!!!!!!!!!!!!!!!!!!!!

[RebelSS]

8 minutes ago, smurfy said:

bet those would be good with horseradish and katchup!!!!!!!!!!!!!!!!!!!!!

[Cooperman]

Great job as always RH! I've been thinking of making sausage from chicken or turkey, may have to try this recipe.

[lovebigbluegills]

WOW RH!!! Those look great!!

[KEN W]

Those look great. And low fat.....They were still moist w/o any fat? I'm going to have to try doing that when chicken is on sale again.

[reinhard1]

Good question Ken.  About as low fat as you can get.  Consider the meat used and we all know the white meat is dry'er than darkl meat or beef pork ect.  I'm going to explain this when I put it on my page but in general here is how I would prepare them once reaching internal.

1.  Make it bulk.  Form into patties and then fry or grill and great texture and they are still moist.

2.  Simmer them after reaching internal in water or beer for a few minutes until heated through and still moist and good texture.

3.  On the grill on in-direct heat they are still fine but not as moist and achieve the texture as the other two methods.

So, I'm going to make some more in bulk and the same way I made them here in links.  I will use the bulk for breakfast patties or for grilling for on the bun.  The links I will simmer in water or beer and serve them from there.  Just had a link that way as I was vac packing the rest and dipped them in mustard.  Very moist and very good.  Just have to fix them accordingly for they are not like y our typical brat or polish with the pork and beef used.  good luck.

 

[KEN W]

Interesting, I'll wait until you get it ready......I looked at the roasted garlic seasoning on Curleys. It comes with the cure and says it is supposed to be smoked???

[reinhard1]

No, it doesn't have to be smoked because it has cure in it.  The roasted garlic sausage is under the smoked seasonings.  Cure doesn't hurt a thing if you don't smoke it.  You can use it as fresh sausage, blanched, in the oven, or in the smoker.  Cure enhances the flavor either way but of course it's great for long low smoking temps and can be smoked.  It's my first time using this and like I said before, boneless thighs is my pick for chicken sausage, but this is for folks that need less fat and low carb in their diet but still has a great flavor.  It does that.  I have friends who do not eat sausage because of the fillers, fat content ect.  This is something for them that they can eat without worrying about all those things.  I make fresh sausage with cure all the  time, so smoking is the other option.  You can leave half fresh and half you can smoke.  good luck.

[Jim Almquist]

Soon as I make some room in the freezer I want to try a batch. They look great and might just be a healthy meal 

[Kidd]

Those look great.  I sometimes buy chicken brats at Sams and they are tasty. 

[KEN W]

OK....I guess I assumed it should be smoked since it is listed in the smoked seasoning section and on other butcher suppliers it is called roasted garlic smoked sausage.

I think I will try 5 lbs and make half smoked and half not smoked. Kind of like smoked and not smoked Polish.Both good and completely different.

[reinhard1]

That's what I would do Ken.  Find out first how you like it and then go to larger amounts.  They do have a 10 pound pack but Curley's does show your by tablespoons on smaller batches.  good luck.

[ThunderLund78]

That's Awesome, RH!  My wife and I are also on a diet (Well, she is and I'm "supporting") I will keep these in mind!  For not trying them before, you sure went big with the 25lb batch!  Or did you buy the 25LB seasoning pack and used a smaller amount to test?

[KEN W]

I would guess the ground meat is very soft.....like ground liver. Duck and goose is really soft.

[reinhard1]

Thunder I usually go for a smaller batch the first time around and I was actually going to use that seasoning with pork and beef since I was going to use it with pork and beef.  But since I was going to make something for folks I know that need something like this I decided to use it with this and did the chicken breasts.  I will order more and use it for pork and beef also.  It's something for that purpose of loosing weight and having something to eat besides veggies and white meat ect.  depending on what diet your on.  I'm going fishing up north tomorrow on the north shore and when I come back I will get into the details of the step by step on my page.  Haven't even posted it there yet LOL.  My brother said that the loopers were bumping his waders today but could not get any to bite .  Crazy, so I'm going up.  good luck.

Ya Ken, I only ground the breasts once through the medium plate.  But after you mix everything it's like it's emulsified much like fine ground hot dogs.  I added the powdered milk to retain the moisture plus added the 5 1/2 cups of water so more moisture could be absorbed.  After I added everything it seemed like I was mixing slop LOL.  However once the powdered milk set in it was more of a normal mix although not as firm.  But  it turned out well and thats what counts concidering  I was dealing with pure ground breast.  good luck.

[KEN W]

Bought chicken thighs for .99 and turkey breast for .99.Going to mix them together. Did you let them sit in the fridge overnight before cooking to let the seasoning set in?

[reinhard1]

Yes Ken.  I also used cure  I always leave what I make overnight regardless if it's fresh sausage or a mix with cure for smoked [or fresh].  Then the next day I stuff into links or make bulk.  Sounds like you got a good combo there Ken.  Love to see the results.  good luck.

[KEN W]

Yeah.....I'll leave the fat on the thighs. Take the skin off