Yield
18 Links
18
Links
120

Ingredients

  • 5 pounds chicken meat with skins
  • 5 teaspoons salt
  • 1 teaspoon sugar
  • 1⁄2 cup powdered milk
  • 1 1⁄2 teaspoons black pepper
  • 1 teaspoon nutmeg
  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • 1⁄4 cup chopped sage (1.5 Tbsp rubbed sage)
  • 1⁄4 cup chopped parsley
  • 1⁄2 cup chopped green onion
  • 1⁄2 cup chicken broth
  • 1 teaspoon cayenne pepper
    1. Grind the chicken with the skins through a 1/4" (6 mm) plate.
    2. In a large bowl, mix the ground chicken with the rest of the ingredients very well.
    3. Stuff the sausage mix into hog casings. Do not stuff too tightly.
    4. Twist the sausage into about 18 6-inch links.
    5. Refrigerate for up to 5 days. Freeze for up to 6 months. After a few days in the fridge, the (uncooked) sausage develops a slightly stronger but pleasant tangy taste.
    6. Cook by pan-frying over medium heat, air-frying, grilling, broiling or baking until the internal temperature reaches 165F.

    https://tasteofartisan.com/homemade-chicken-sausage/#recipe

    Sausage