Basil Tomato Chicken Sausage on the PBC

[93vpmod]

Tonight's Menu: Tortellini with Basil Tomato Chicken Sausage

I prepared 5 lbs. of the sausage a few weeks ago. At the time I grilled a few sections and put the rest in the freezer. Decided to smoke a bit for dinner.

The flavor was good, but it was a bit dry and salty. My next efforts will include more fat and less salt. Still smiling with a full belly!:razz:

 

[HeftyB]

That looks tasty. I keep seeing all these home made sausage threads and really want to get a stuffer but I'm out of storage space in the kitchen. I may just have to make some room.

 

[cowgirl]

Looks excellent!! I never think to top pasta with sausage, hope to soon. Yours looks delicious!

 

[Big George's BBQ]

Looks good I would be happy to take some of that sausage off of your hands :razz:

 

[Smoke Dawg]

It looks Great Brother! I'd hit that right now!

You have a good Vacuum sealer that does a double seal!

 

[93vpmod]

You have a good Vacuum sealer that does a double seal!

HaHa No, just an obsessive personality. I had one bag in about 200 that didn't seal correctly, so now I always double seal.

 

[16Adams]

Outstanding!!!!

 

[Happy Hapgood]

Dang 93! When you going to open a restaurant? Mighty Fine!

 

[ssv3]

Yes Sir!

 

[Wickedcajun]

Nice looking links!!! Getting the recipe right is half the fun, and you get to enjoy the results!

 

[93vpmod]

Nice looking links!!! Getting the recipe right is half the fun, and you get to enjoy the results!

Wanting to try some andouille, do you have a go to recipe?

 

[LMAJ]

Those look great. I did the same sausage and also found it too salty.

 

[93vpmod]

Good to know LMAJ, at least now I remove some of my thoughts about making an error in measuring the salt.

 

[LMAJ]

I was thinking the same thing when I made it too - so (in a way) I am glad it wasn't just me. What recipe did you use?

 

[93vpmod]

What recipe did you use?

I used the Michael Ruhlman recipe...

 

[GL-BBQ]

Looks great

 

[bbqwilly]

I'd love a bowl of that

Great job Mike

 

[LMAJ]

I used the Michael Ruhlman recipe...

Same one I used - from Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)?
We weighed everything out and thought we weighed it wrong. Great recipe aside from that.

 

[93vpmod]

Same one I used - from Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)?
We weighed everything out and thought we weighed it wrong. Great recipe aside from that.

Yes, I will try it again with 1/2 the salt and a bit more fat! Even with the salt, it was good with the acid of the pasta and sauce.

 

[Wickedcajun]

Wanting to try some andouille, do you have a go to recipe?

Yes sir... Will post it for you as soon as i find it