Follow basic smoked sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F) at all times
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Add the blue cheese and mix for 20 seconds
- Add the encapsulated citric acid and mix for 30 seconds (this ingredient is added at the very end by itself)
- Stuff the mince into sausage casings and prick out any air pockets
- Dry the sausages out for an hour before baking
- 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
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- Knives for processing meat
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Encapsulated Citric Acid
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Bella’s Cold Smoke Generator
- Custom Cutting Board (Use discount code 2GUYS15 at checkout for a sweet discount)
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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Buffalo Chicken Sausage
- 500 g chicken thigh meat
- 300 g chicken breast
- 200 g chicken skin
- 16 g kosher salt
- 7.5 g cayenne pepper
- 2 g black pepper
- 2 g onion powder
- 3 g garlic powder
- 3 g smoked paprika
- 2 g celery seed
- 5 ml Worcestershire sauce
- 40 g non fat dry milk (high heat)
- 78 ml chicken stock
- 30 g crumbled blue cheese frozen
- 7.5 g encapsulated citric acid
- sheep casings
- 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.
- 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).
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