Simple Way to Prepare Any-night-of-the-week Dave's slammin chicken sausage Super Easy ~ Cooking Recipes

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Dave's slammin chicken sausage

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We hope you got benefit from reading it, now let's go back to dave's slammin chicken sausage recipe. To make dave's slammin chicken sausage you only need 17 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Dave's slammin chicken sausage:

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

Steps to make Dave's slammin chicken sausage:

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