Chicken Parm Sausage

Follow basic smoked sausage preparation practices when making this sausage.

1. Clean and sanitize all of your equipment before and after use
2. Prepare your casings a day in advance and let them soak in the refrigerator.
3. Keep your meat and grinder parts super cold (below 34F or 1c) at all times.
4. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
5. Stuff the mince into your sausage casings and prick out any air pockets.
6. If you plan on using a curing salt let your sausage rest in the refrigerator overnight to allow the cure to work.
7. The next day follow a low and slow smoking schedule.
8. Cook sausage till you reach your desired cooking temperature
9. Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours

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

• SavorYe Flavor Booster
• Digital Smokers (I use the model 4D Pro-series WiFi)
• Bella’s Cold Smoke Generator
• High Quality Natural Casings (AA Grade)
• Non Fat Dry Milk (Binder for better texture and moisture retention)
• Potato Starch (Binder for better texture and moisture retention)
• Insta Cure #1
• Eco Cure #1 (A Nitrite free alternative to curing your meat)
• Cure Accelerator
• Thermapen ONE (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Jende Lapping plate for sharpening our grinder plates and knife

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

Print Recipe

5 from 1 vote

Chicken Parm Sausage

All of the parm flavors in a sausage bit

Prep Time1 day d 30 minutes mins

Cook Time6 hours hrs

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 500 g chicken breast
• 500 g fatty pork belly
• 75 g Sun Dried Tomatoes chopped
• 180 g Mozzarella Cheese cut into small cubes (can use string cheese as a sub)
• 15 g Kosher Salt
• 6 g Black Pepper
• 5 g Granulated Garlic
• 3 g Granulated Onion
• 15 g Parmesan Crisps can sub with parmesan cheese
• 3 g Italian Herbs
• 30 g Milk Powder high heat
• 15 g Italian Bread Crumbs
• 80 g Marinara Sauce
• 20 g water
• 1 g baking soda to neutralize the marinara sauce
• hog casings 29-32mm

Instructions

Prepare the casings

• Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the Meat

• Clean meat from any unwanted parts. Chill the meat and the fat so that the temperature is below 34f (1.1c)
• Grind chilled meat on a 10mm course plate. Rechill. Keep the temp under 34f (1.1c)
• Combine the water and the marinara sauce in a small container and add the baking soda to neutralize. Mix well and set aside.
• Add the spices, parmesan, neutralized marinara sauce, binder, and sun dried tomatoes to the meat and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down. Once you get to this stage add the final ingredient, mozzarella cheese. Mix to incorporate.
• Stuff mixture in your casings and link them to your desired size. If you notice any air pockets, be sure to prick them out
• Place the sausage in your refrigerator overnight so that the cure can do its job
• The next day, smoke the sausage using your favorite smoke wood

If you have a digital smoker this is a great cooking schedule:

• Start cooking at 200f (93.3c) until you reach an internal of 145f (62.7c). Make sure you let the sausage cook for at least 3-5 minutes once you hit the 145f (62.7c) temperature to achieve proper pasteurization. Apply even smoke through the process

If you are cooking on a pit or offset:

• on indirect heat start smoking sausages while the pit is at 200f (93.3c) and smoke till you hit your target temp.

Once finished

• After your sausage has finished cooking, place them in a cold-water bath till the internal temp gets below 100f (37.7c). Then place the sausage on a rack or hang them at room temp for 3-4 hours to bloom. After they bloom, refrigerate and enjoy

Storage Instructions

• For long term storage, place the smoked sausages in a vacuum sealed bag and freeze. They will last up to a year in the freezer.

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