Started out with 5 lbs. of boneless skinless chicken thighs. These were cutup into nice size chunks for my grinder. They were partially frozen to make grinding a little easier. The grinder I use is a Kitchenaire #12 grinder.
All ground up using the 1/4 in. plate
All the spices mixed and the sundried tomatoes and onions all chopped ready to to be mixed into the chicken.
All stuffed into 32mm hog casings using a LEM 5 lb. stuffer.
Here is one grilled and ready to be taste tested. I have to say they were very good and moist
The recipe I used was:
Chicken & Sun-Dried Tomato Sausage
5lb-boneless chicken thighs with skin
12-oz onions, peeled and quartered
7-oz sun-dried tomatoes, soaked in hot water to soften (15 minutes), then drained
2-tbsp coriander seed
2-tbsp fennel seed
1-tbsp celery seed
2-tbsp Kosher salt
2-tbsp fresh ground pepper
Grind the chicken and skins through a 1/4inch plate
Grind the sun-dried tomatoes and onions
Mix all into a large bowl with seasonings along with the spices and salt
Stuff into hog casings
Thanks for looking