Dave's slammin chicken sausage

Name: Dave's slammin chicken sausage
Total time: 7200 s
Yield: 24 servings
Cuisine: American
Ingredients: 4 lb Boneless Skinless Chicken breasts; 10 Chicken Legs with skin; 1 cup Red Wine; 1/4 red wine vinegar; 5 Jalapenos; 5 garlic cloves; 5 tbsp olive oil; 1 tbsp white pepper; 1 tbsp Caraway Seed; 2 tbsp Kosher Salt; 1 tsp Cumin; 1 tsp Paprika; 1 packages sausage linings

vadle.eldav @cook_3940438

I enjoy making sausages. This was a flavor I tried and they turned out good. A little heat, a little spice, but all nice!

You will need a meat grinder with sausage filling attachment.

I used a STX International TF 3000.

I enjoy making sausages. This was a flavor I tried and they turned out good. A little heat, a little spice, but all nice!

You will need a meat grinder with sausage filling attachment.

I used a STX International TF 3000.

vadle.eldav @cook_3940438

I enjoy making sausages. This was a flavor I tried and they turned out good. A little heat, a little spice, but all nice!

You will need a meat grinder with sausage filling attachment.

I used a STX International TF 3000.

I enjoy making sausages. This was a flavor I tried and they turned out good. A little heat, a little spice, but all nice!

You will need a meat grinder with sausage filling attachment.

I used a STX International TF 3000.

Saved

Ingredients

2 hours

24 servings

Chicken
4 lbBoneless Skinless Chicken breasts
10Chicken Legs with skin
Sauce
1 cupRed Wine
1/4red wine vinegar
5Jalapenos
5garlic cloves
5 tbspolive oil
Sausage Seasoning
1 tbspwhite pepper
1 tbspCaraway Seed
2 tbspKosher Salt
1 tspCumin
1 tspPaprika
Sausage Linings
1 packagessausage linings

Saved

Steps

2 hours

1

Setup your grinder. I use a large cut.
2

Slice chicken breasts into thin enough strips to fit in meat grinder. Grind all of the chicken breasts.
3

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.
4

Grind dark meat and add both the ground white and dark meat to a large bowl.
5

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.
6

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.
7

Add sausage seasoning to ground chicken pot and stir well.
8

Using a large sausage cut, regrind your ground chicken.
9

Setup your grinder with sausage filling attachment.
10

Soak your sausage linings in warm water until pliable. Load a lining onto your sausage attachment.
11

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.
12

Repeat until you have filled all your meat into your linings. Usually 2-3 20ft linings.