Pepperoni and Double Cheese Chicken Pizza Sausage

Written By Jason Meade

Ingredients

  • 5lbs (2,268g) of Skin-on Chicken Thighs

  • 102g @thebeardedbuther Supreme Pizza Seasoning 

  • 3g Freeze-Dried Oregano 

  • 3g Freeze-Dried Parsley 

  • 90g Milk Powder from @thesausagemaker

  • 450g High Temp Mozzarella Cheese from @waltonsinc

  • 227g Cubed @boarshead_official Pepperoni  

  • 227g Water

  • 32mm Collagen Casings from @thebeardedbuther

Tools

  • Grinder: MEAT! 0.5hp Grinder

  • Stuffer: MEAT! 5lb Vertical Sausage Stuffer

  • Scale: 55-pound Digital Meat Scale and a Standard Kitchen Scale

  • Knife: Messermeister Kendrick BBQ 8” BBQ Knife

  • Thermometer: ThermoWorks Thermapen ONE

Jason Meade
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