DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Loose and Spicy Hot Chicken Italian Sausage

Prep: 20 min | Cook: 0 min | Total: 20 min | Servings:10..

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Loose and Spicy Hot Chicken Italian Sausage
Loose and Spicy Hot Chicken Italian Sausage
Loose and Spicy Hot Chicken Italian Sausage
Sausages are basically an emulsified blend of fat and meat, then cooked.

Huh?

Sausages are meat, which has been blended with fat, in a cold environment (so the fat doesn't melt). This is done in a way that combines the meat with the fat and keeps the meat moist when it cooks, rather than having the fat melt out and leak away, leaving behind a mealy mixture of cooked ground meat. A good sausage has chunks of visible meat and fat, but cooks up solid and moist!

This recipe is a "loose" sausage meat. I use it for all sorts of things, from pasta sauces, to frittata fillings, as an ingredient in my poorly cooked eggs, as stuffing, for sandwich fillings, etc. The list goes on!

Again, sausage is meat and fat. You could go strictly chicken and use the chicken skin ground as the fat. This would work. I'm a big fan of bacon, so I tend to grind raw bacon in with my chicken meat. This is also how my recipe will be written. However, if you want to substitute the bacon for chicken skin ... go for it! Just make sure the skin is fairly well cut up before you grind it.

Note: For "All Chicken", use 2 1/4 lb chicken to 3/4 lb. chicken skin, rather than the ratio shown below. The rest of the recipe is the same!

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 lbs (908g)  chicken meat, skinless and boneless (assorted)1079.1127.6193.190000
1 lb (454g)  bacon2079.32204.354.484.54004.54
4 each (12g)  garlic cloves, minced16004004
1 tbsp (6g)  fennel seed, whole20.7.9.963.122.400.72
1 tbsp (6g)  fresh cracked black pepper16014202
1 tbsp (6g)  crushed red chili flakes19.081.02.723.421.6201.8
1 tbsp (7g)  paprika20.23.911.053.922.5901.33
2 tsp (4g)  salt0000000
Totals (of 10 Servings):3250.44234.73g251.4g23g8.61g0g14.39g
Per Serving:325.0423.47g25.14g2.3g0.86g0g1.44g *

Method:

  1. Chill bowl large enough for mixing 3 lbs. of meat, as well as your meat grinder and any grinder attachments.
  2. Cut the chicken and bacon into 1-inch chunks or lengths.
  3. Mix in the chilled bowl, with the remainder of the ingredients.
  4. Grind the meat through a course grinder.
  5. Grind it, again! You want to grind it, twice.
  6. Pack in an airtight container and allow the flavors to marry, over night.
  7. Wrap the meat and save for later, or use in a recipe or freeze or portion into 10 patties and pan fry them!

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* Learn More: More about this recipe and nutrition ...

Comments

Hi Jen, it really doesn't matter that much. To me ... it's a blend ... so it's both white and dark meats, mixed with raw bacon. I'd say ... go half breasts and half thighs ... I hope this helps! :)

 DJ  6/19/2014

 (Reply)

Do you use both dark and white meat chicken or just white meat? I am looking forward to trying this. I already made my own sausage several times from pork butt and bacon. It was delicious and looking forward to trying the chicken also.

 Jen Houck  6/16/2014

 (Reply)