Buffalo Chicken Sausage

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F) at all times
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Add the blue cheese and mix for 20 seconds
  6. Add the encapsulated citric acid and mix for 30 seconds (this ingredient is added at the very end by itself)
  7. Stuff the mince into sausage casings and prick out any air pockets
  8. Dry the sausages out for an hour before baking
  9. Bake at 325F (162c) and bake for 20-25 minutes till the internal temperature reaches 165f (68c).

Here are a few things you might find useful when making this sausage

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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Print Recipe
5 from 2 votes

Buffalo Chicken Sausage

Just like Buffalo Chicken Wings but better
Prep Time1 d 30 mins
Cook Time3 hrs
How much do you want to make? 1000 grams

Ingredients

Instructions

  • Cut your chicken thighs, breast, and chicken skin into small pieces. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • In a bowl combine all of the spices (starting with salt and ending with non fat dry milk – from the recipe ingredient list above). Do not include the blue cheese or the encapsulated citric acid. Those 2 ingredients will be added at the very end of the mixing process.
  • Clean and rehydrate your sheep casings
  • Grind your very chilled meat and fat on a medium plate (6mm). Rechill if necessary. You want the meat to be very cold while mixing.
  • Add the spice mix and the chicken stock to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Once your meat has become tacky add the blue cheese and mix to incorporate.
  • Finally add the Encapsulated citric acid and mix another 30 seconds.
  • Stuff your mince meat into the casings, link (optional), and prick out any air pockets.
  • IF YOU USE ENCAPSULATED CITRIC ACID IN THIS RECIPE, IT MUST BE COOKED THE SAME DAY IT'S MADE.

Cooking Schedule

  • Dry your sausage out for an hour. I set my smoker to 100F with the door slightly open for . Next raise the temperature to 325F (162c) and bake for 20-25 minutes till the internal temperature reaches 165f (68c).
  • Enjoy!

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5 thoughts on “Buffalo Chicken Sausage

  1. Vince Richter
    Vince Richter

    Hallo Erik. Wanted to thank you for your recipe. Made it today but with a twist. Used cure #1 and 21mm collagen casings, smoked with apple and Finnished to 165 with water bath. Cut back on the cayenne due to lower tolerance to heat and it is awesome. Juicy and flavorful. Thanks again and keep up the good work.

    1. Eric
      Eric

      NICE!! Thanks for the feedback.

  2. Patrik Rehm
    Patrik Rehm

    Hey Eric,
    thx for this recipe. Is there any way to substitute the high heat milk powder?

    Greetings from Germany
    Paddy

    1. Eric
      Eric

      Sure you can add potato starch, soy protein concentrate, corn starch even works

  3. Will
    Will

    5 stars
    Absolutely the best buffalo style chicken sausage. I’m from Buffalo and I can say it is amazing!! You nailed the flavor profile!! Thank you for the great recipe! And easy instructions.

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