A while ago, I had deboned and froze a bunch of chicken dark and white meat with skin to make chicken brats. Friday was the day. I took the meat out of the freezer along with some reserved beef fat and diced it up to make sausage.
Ingredients
5 lbs chicken meat, both white and dark with skin, diced into 1 inch cubes 1 lb beef fat, diced into 1 inch cubes 4 t kosher salt 2 t ground white pepper 1.5 t caraway seeds 1.5 t dried marjoram 1.5 t ground allspice
Sheep or hog casing, soaked and flushed
Method
1. Grind chicken through fine disk of a meat grinder
2. In a large bowl, combine chicken, salt, pepper, caraway, marjoram, and allspice, mix well using your hands. Refrigerate for 30 minutes, along with parts of your grinder.
3. Grind mixture through the fine disk again.
4. Stuff mixture into prepped casings. Twist into lengths of your choice and prick any air pockets with sterilized sausage pricker.
5. Place links on a wire rack in the refrigerator uncovered over night.
6. Cut links apart and either keep wrapped tightly in plastic in fridge for up to 3 days, or vacuum seal and freeze for up to 2 months. Thaw in fridge prior to use.
7. Cook as desired to internal temp of 165°F. Suggested is pan fried or grilled.
I tasted a patty prior to stuffing, and boy, oh, boy, were these tasty.
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