Chicken Fajita Sausage

Follow basic sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Chill your meat to below 32F
  3. Keep your meat and grinder parts very cold while grinding
  4. Any liquid that is added to the mince needs to be ice cold
  5. Mix your very chilled meat and seasonings till the mince becomes very tacky
  6. Stuff the mince into sausage casings and prick out any air pockets
  7. Cook till the internal temperature reaches 155F – 160F

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

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

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5 from 5 votes

Chicken Fajita Sausage

A Tex-Mex Classic remastered!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time25 mins
How much do you want to make? 1000 grams

Ingredients

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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4 thoughts on “Chicken Fajita Sausage

  1. Michael Niccum
    Michael Niccum

    What size of casing do you normally use?

    1. Eric
      Eric

      I usually use 29 -32mm these were a bit bigger though

  2. Richard
    Richard

    5 stars
    Made small batch after seeing the video. it was GREAT! I love the sausage series.

  3. David McClure
    David McClure

    5 stars
    I was able to make this sausage a few days ago and it turned out awesome. Thanks for a great recipe!!!

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