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Old 12-19-2016, 12:47 PM   #3
waterdog
Pope & Young
 
Join Date: Oct 2006
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•5 lbs boned chicken or turkey. Make sure to use both light and dark meats and include the skin.

•2 tablespoons kosher salt

•2 teaspoons fine ground black pepper

•2 teaspoons ground or rubbed sage

•1 teaspoon ground ginger

•1 teaspoon thyme

•1 teaspoon savory

•1 cup cold chicken stock or broth

1.Cut all the meat, including the skin, into small pieces (about 1 inch) and then pass them through the medium disk of your meat grinder.


2.Add all the spices to the one cup of chicken broth and mix them thoroughly.


3.Add the broth/spice combination to the ground meat, mix it all briefly by hand, and grind the meat once more, using the fine plate on the meat grinder this time.


4.Stuff the sausage into natural or collagen casings of your choice. I prefer 32mm collagen casings for this sausage, but any of the smaller sizes would be acceptable.
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