Country Chicken Sausage

This recipe comes from the book "Home Sausage Making: How - to Techniques For Making And Enjoying 125 Sausages At Home" by Susan Make Peery

Recipe yields 2 pounds

Ingredients:

2 feet small hog or sheep casings*
2 pounds chicken meat (mixture of dark and light with skin**
2 teaspoons kosher or coarse salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon dried sage
1/2 teaspoon dries summer savory
1/2 teaspoon dried thyme

Prepare casings
Grind chicken through the fine disk
In a large bowl, combine chicken and seasonings
Grind the mixture through the fine disk
Stuff mixture into prepared casing
Prick air pockets. Twist off into 2 to 3 inch links.
Cut links apart
Use within 2 days or freeze for up to 2 months
Cook  to an internal temperature of 165°.

*I purchased collagen casings and the results were great.

** I have made chicken sausage with boneless skinless chicken thighs and added oil as a substitute for skin.

I have also added spinach,  onion, apples, and cheeses.

Sometimes instead of casing the sausage I use it in pasta sauce and other recipes requiring ground meat.

I also add fennel to this recipe.

Enjoy