A sausage is a cylindrical meat product usually made from ground meat, often pork, mutton, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. A Chicken Sausage consists of minced chicken, mixed with fat and/or skin, with or without cereal or bread, and seasonings and packed into an animal intestine or synthetic casing.
- Five pounds of boned chicken
- Two tablespoons of Kosher salt
- Two teaspoons of ground black pepper
- Two teaspoons of ground sage
- One teaspoon of thyme
- Ground ginger
- One teaspoon of savory
- A cup of cold chicken stock
- 32 mm natural casings
- Start by preparing the casings. For natural casings, soak in a clear, warm water for at least an hour. This should make the casing more pliable.
- Cut all the chicken meat into small pieces, or about an inch in size. Cut the chicken including the skin. Then pass the meat through the disk of the meat grinder.
- Add all the spices to the chicken broth. Mix them well.
- Add the broth and spice combination to the ground meat. Mix it by hand.
- Grind the meat again but this time using the fine plate.
- Stuff the meat into the natural casings. It’s really up to you which type of casing you would use. But if you’re a beginner, I would suggest you use smaller casings as these can be easier to deal with.
- Attach the sausage stuffer tube to the funnel of the meat grinder. Gather one end of the casing into the nozzle of the sausage stuffer. Make sure that the casing is not twisted.
- Switch on the sausage stuffer. Use low speed until you get used to it.
- Knot the other end of the casing tightly once there is about 2 inches left dangling.
- Tip: Fill the casing with enough meat so that you won’t end up with loose sausage links. You should also prick the casing to remove the air.
- Refrigerate the sausage links. Ideally, you should be consuming them within 3 days. But if you plan to use them beyond that period, freeze the sausage. The food should be safe to consume for up to four months.