Follow basic sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Chill your meat to below 32F
- Keep your meat and grinder parts very cold while grinding
- 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
- Stuff the mince into sausage casings and prick out any air pockets
- Cook till the internal temperature reaches 155F – 160F
Here are a few things you might find useful when making sausage
- Digital Smokers (I use the model 4D WiFi)
- Bella’s Cold Smoke Generator
- Kamado Ceramic Grill
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions, feel free to ask away.
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Chicken Fajita Sausage
A Tex-Mex Classic remastered!
How much do you want to make? 1000 grams
Ingredients
- 500 g chicken thighs
- 300 g chicken breast
- 200 g chicken skin can sub for pork fat
- 18 g kosher salt
- 4 g chipotle chili powder
- 4 g smoked paprika
- 4 g cumin
- 4 g garlic powder
- 2 g mexican oregano
- 5 g sugar
- 30 g sauteed onion
- 35 g sauteed diced green bell pepper
- 35 g sauteed diced red bell pepper
- 8 g chopped fresh cilantro
- 30 g chopped fresh jalapeno
- 30 g potato starch
- 80 ml ice cold chicken stock
- 60 g cheddar cheese diced small
Instructions
- Debone the chicken and remove the skin. Cut chicken and skin into small pieces. Place in the freezer for an hour or until the temp reaches 32f (0c). For this sausage I generally semi freeze the meat and skin.
- Chop the cheddar cheese into small pieces and set to the side. Also prepare all the vegetables as well. Finally prepare all of seasonings and set to the side.
- Grind your very chilled meat/fat on a medium plate (6mm)
- Mix the meat with the spices, vegetables, and ice-cold chicken stock until 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 mixture is sticky, add the cheddar cheese and mix another 10 seconds.
- Stuff into your sausage casings, link, and prick out any air pockets. Refrigerate overnight to let the flavors come together.
- You can cook these sausages any way you want. If you cook these on a stovetop or grill you should cook them till you reach an internal temp of 155f (68.3c) – 160f (71c)
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What size of casing do you normally use?
I usually use 29 -32mm these were a bit bigger though
Made small batch after seeing the video. it was GREAT! I love the sausage series.
I was able to make this sausage a few days ago and it turned out awesome. Thanks for a great recipe!!!
question / if a want to smoked them how much cure/ curing salt should i use per kg of meat?
I would add .25% or 2.5g per kilo
Was super keen to try these with what I had on hand at the time so made a few tweaks. Made using all chicken thigh and back fat. Also just used roasted peppers and jalapeños straight from a jar. For the cheese I used cold smoked Pecorino I’d made previously. Came out absolutely amazing. Flavour was perfect. Definitely a keeper.
NICE!!! Glad you enjoyed
Can’t wait to try this recipe, a couple of questions.
1) How do you think this would turn out if a person added cure and lightly smoked the sausage to an internal temp of 160F?
2) Did you use High temp cheese in this recipe?
I think adding a little cure and smoking would be brilliant!! Also I did not use high temp cheese.
I did just that!, I’ve got a batch in my smoker right now! Super glad for your channel! I’ve learned alot, and enjoyed some great sausages!
I am about to make a 10kg batch of it. Would it be beneficial to brine the chicken before grinding it?
In my opinion i don’t think it’s necessary
This is very good recipe, you are very creative, i have tried it and all my family liked it very much…
Thank you very much.
You are very welcome!!
Excited to try this, I wonder if it would taste the same if I only used skinless chicken thighs and did not add breasts or skin?
I think it will turn out great with only thighs!
Tried this before. It was very tasty but something about the texture didn’t appeal to me. Maybe it was just my grinder didn’t do well enough with the skin. Next time I do chicken I will use pork fat instead to see how that is. Cutting some of the salt and testing an all pork version today.
I’ve done this twice with great success, perfect flavor. After you smoked yours, do you ice bath the sausage?
Yes. I try to cool them down to below 100f after smoking.
Viewing your video makes my saliva oozed. Hope trying this Fajita next weekend.
Nice!!! I hope you like it