Rotisserie Chicken Sausage

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

• Brazilian Flame Rotisserie Grill (Use the discount code: 2GUYS5OFF)
• High Quality Natural Casings (AA Grade)
• 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

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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!!

Print Recipe

5 from 1 vote

Rotisserie Chicken Sausage

All that great rotisserie flavor in a sausage format

Prep Time20 minutes mins

Cook Time10 minutes mins

1 day d

Total Time1 day d 25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 350 g chicken breast
• 350 g chicken thighs
• 300 g chicken skin pork fat can be used as a substitute
• 16 g salt
• 6 g black pepper
• 4 g garlic powder
• 4 g onion powder
• 8 g smoked paprika regular paprika works as well
• 4 g dark brown sugar
• 1.5 g thyme
• 100 g chicken stock low sodium
• 30 g potato starch
• hog casings 29mm-32mm

Instructions

Prepare the casing (If you plan on having a cased sausage)

• 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 and spices

• Cut up the chicken breast, thigh meat, and fat into pieces that can fit into your grinder. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
• Grind your chilled meat and fat on a 6mm plate.
• Mix the chilled meat with the spices and liquid till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
• Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size and refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.
• Cook the sausage till you reach your desired internal temperature

Cooking this Sausage

• PREFERRED – ROTISSERIE GRILL | Preheat your rotisserie grill to 325f – 350f (162.7c-176.6c). Place your sausages either in a grill basket or skewer them onto the rotisserie skewers. Cook rotisserie style until the internal temp of your sausage reaches 160f (71.1c). be sure to keep the temps below 350f (176.6c)
• GRILL METHOD | Bring the temperature of your pit to 225f – 300f (107.2c – 148.8c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.
• BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f – 300f (107.2c – 148.8c) and bake till you reach your desired internal temperature.

Storage Instructions

• Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 2-4 days.
• You can also place these sausages in a vacuum sealed bag and freeze for later.

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