Setup your grinder. I use a large cut.

Slice chicken breasts into thin enough strips to fit in meat grinder. Grind all of the chicken breasts.

Cut and peel off all of your skin, ligaments, dark meat. It helps if you cut all the way around the base of the leg and then pull all of the meat, ligaments and skin off in one swoop. See pictures.

Slice the jalapenos and mince the garlic. Add wine, red wine vinegar, jalapenos, olive oil and minced garlic into a pot and cook on medium heat for 6 minutes.

Add just the sauce (not the sliced jalapenos or minced garlic) to ground chicken pot. Stir sauce into chicken. If you are using previously frozen chicken, you may need to add an additional 5 tbs of olive oil to mix. Frozen chicken gets really dry in sausage and olive oil and fats will help with the dryness.

Using a large sausage cut, regrind your ground chicken.

Setup your grinder with sausage filling attachment.

Soak your sausage linings in warm water until pliable. Load a lining onto your sausage attachment.

Tie off begining lining and fill your lining with length desired. Cut lining and tie off end. Make sure you get out as much air as possible and sausage is packed tight.