Chicken Cheddar Jalapeño Cheddar Sausage
5lbs Boneless Skinless Chicken Thighs
2lbs pork fat
Garlic Powder 20g
Black Pepper 10g
White Pepper 4g
Onion Powder 31g
Hi-temp chesse 1/2lb
Jalapeño 10 minced
Parsley 1/4c minced
Grind meat and fat with 3/16 plate
Mix spices with water then with meat
Mix parsley with meat then jalapeño cheese last
Last mix NFDM with meat
Stuff in 32-35 hog casings making 7" links
Place in fridge or freeze if not used in 3days
If you want to smoke these add the apptoptiate amount of cure #1 or Tender quick.
Dry at room temp 1-2hrs untill dry or place in preheated smoker at 130°F till dry to touch.
Raise smoker temp 10°F every hr until smoker temp of 170°F and sausage internal temp of 165°F.
Grill boil steam pan fry or bake and enjoy.