Spicy Caribbean Jerk Chicken 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

• 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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Print Recipe

4.86 from 7 votes

Spicy Caribbean Jerk Chicken Sausage

A flavorful Island classic in a sausage

Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 500 g chicken thighs
• 300 g chicken breast
• 200 g chicken skin can sub for pork fat
• 16 g salt
• 2 g black pepper
• 3 g cayenne pepper
• 4 g garlic powder
• 2 g onion powder
• .75 g dried thyme
• 5 g smoked paprika
• 5 g brown sugar
• 1 g red pepper flakes
• 2 g cumin
• 1 g dried parsley
• .5 g all spice
• .5 g cinnamon powder
• .5 g nutmeg
• .5 g clove
• 9 g chocolate habanero peppers minced you can sub for any pepper
• 30 g potato starch
• 80 ml chicken stock you can use any liquid

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.
• Finely mince the pepper and get all of the seasonings together. Set to the side.
• Grind your very chilled chicken/fat on a medium plate (6mm)
• Mix the meat with the spices, minced peppers, 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.
• 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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