Well, had a hankering for jerk chicken a while back, which led to the idea of a jerk chicken sausage, and thought I may have stumbled onto something new. However, a quick google search revealed the LP had already beat me to the recipe(although his is pork). So I adapted for 3 lbs of extra lean ground chicken from his recipe as well as adding about 1/4 cup water and 3% skim milk powder to help keep them juicy.
Didn't bother with the mix/spice pics, but here we are all linked up in collagen cases
a little poach...
Then browned up
Served with some Jamaican rice and peas...
and a slice shot, still nice and juicy..
End notes. Made a mistake with my peppers, pulled out a sweet/heat pepper variety that looks like a habanero. Sad about the general lack of heat. I felt all of the spices could have been stronger, but overall a good starting recipe.