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Dave's Slammin Chicken Sausage Recipe

Dave's slammin chicken sausage Recipe
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Cooking Time : 2 minutes
Serving : 24
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Prepare the ingredients before making Dave's slammin chicken sausage in your home. Then, follow these steps below to serve Dave's slammin chicken sausage for your family or friends.

Ingredients: Dave's slammin chicken sausage

  • Chicken
  • 4 lb Boneless Skinless Chicken breasts
  • 10 Chicken Legs with skin
  • Sauce
  • 1 cup Red Wine
  • 1/4 red wine vinegar
  • 5 Jalapenos
  • 5 garlic cloves
  • 5 tbsp olive oil
  • Sausage Seasoning
  • 1 tbsp white pepper
  • 1 tbsp Caraway Seed
  • 2 tbsp Kosher Salt
  • 1 tsp Cumin
  • 1 tsp Paprika
  • Sausage Linings
  • 1 packages sausage linings

How to Make Dave's slammin chicken sausage

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Dave's slammin chicken sausage in your home by yourself.

    Step 1
  • Setup your grinder. I use a large cut.
  • Step 2
  • Slice chicken breasts into thin enough strips to fit in meat grinder. Grind all of the chicken breasts.
  • Step 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.
  • Step 4
  • Grind dark meat and add both the ground white and dark meat to a large bowl.
  • Step 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.
  • Step 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.
  • Step 7
  • Add sausage seasoning to ground chicken pot and stir well.
  • Step 8
  • Using a large sausage cut, regrind your ground chicken.
  • Step 9
  • Setup your grinder with sausage filling attachment.
  • Step 10
  • Soak your sausage linings in warm water until pliable. Load a lining onto your sausage attachment.
  • Step 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.
  • Step 12
  • Repeat until you have filled all your meat into your linings. Usually 2-3 20ft linings.
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