Embrace the Flavor: Buffalo Chicken Sausage Recipe

Are you ready to embark on a flavor-filled journey? Say goodbye to those New Year’s resolutions of shedding excess weight, and join me in a resolution that celebrates the bold and mouthwatering world of sausage-making. As I reflect on the year gone by, I can’t help but notice a glaring omission—sausage. So, this year, I’m making a vow to encase more meat in 2014, and what better way to kickstart this savory adventure than with a recipe that combines the fiery spirit of buffalo chicken with the juicy goodness of sausage?

Buffalo Chicken Sausage

The Evolution of a Recipe

My journey with buffalo chicken sausage began when a friend introduced me to the concept. Intrigued by the idea, I set out to create my own version, but it proved to be quite the challenge. Early attempts resulted in bursting links, insufficient seasoning, and a less-than-ideal texture. Determined to overcome these hurdles, I scrutinized my approach and identified the culprit—butter.

A Twist of Flavors

To maintain the trademark buttery flavor without compromising the integrity of the sausage, I turned to Frank’s RedHot Buffalo Wings Sauce. This flavorful sauce possesses the sought-after “Natural Butter Type Flavor,” without actually containing any butter. While it successfully delivered on the buttery note, it lacked the desired spiciness. To amp up the heat, I added a touch of the original Frank’s sauce and a generous sprinkle of cayenne pepper.

Buffalo Chicken Sausage

A Lesson in Preparation

In my zealousness to infuse the seasoning, I made the mistake of seasoning the chicken thighs before grinding. This approach led to a messy situation, with the sausage mixture getting into every nook and cranny of the grinder. Lesson learned: incorporating the seasoning during the mixing stage would have resulted in a cleaner process and an equally delectable final product.

Further reading:  A Delicious One-Pot Dish: Crockpot Chicken and Yellow Rice

Buffalo Chicken Sausage

A Burst of Flavor and Color

Despite the minor mishaps, the sauce blended beautifully with the chicken, creating a vibrant orange hue that was lacking in my previous attempts. Once stuffed into casings, these sausages looked promising—visually reminiscent of the iconic Buffalo chicken wings. The true test, however, lay in the flames of the grill. Would they explode like before? Would they capture the buttery flavor and fiery heat? And most importantly, would the texture be just right?

Buffalo Chicken Sausage

A Triumph of Flavor and Texture

Although a few minor explosions occurred during cooking, they were far less frequent and destructive compared to previous batches. With each succulent bite, I savored the unmistakable taste of Buffalo chicken coupled with a perfectly juicy and evenly textured meat. While these sausages may not have reached the pinnacle of Buffalo chicken perfection, I am proud of the progress made and the delicious results achieved. This is the mindset I will carry into the new year—a determined spirit and an unwavering commitment to create even more mouthwatering sausage.

Remember, the world of sausage-making is versatile and boundless. With each experiment, we unlock new realms of flavor. So, join me on this flavorful journey, and let’s savor the taste of victory, one sausage at a time.

Published on Tue Dec 31, 2013 by Joshua Bousel

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