Relatively new to sausage making with a few good batches under my belt thanks to everyone's help! I was planning on making some buffalo chicken sausages with this recipe...
4 pounds pounds skin on, boneless chicken thighs, cubed
1 cup Franks Red Hot Buffalo Wings Sauce
1/4 cup Franks Red Hot Sauce
2 tablespoons Kosher salt
2 tablespoons paprika
1 teaspoon cayenne pepper
1/4 cup apple cider vinegar, chilled
Now the questions I have are:
How much NFDM should I use per 4lb batch? (I prefer to use this and leave out the skins to increase moisture and lower the fat)
If I wanted to add blue cheese to the mixture how much would you suggest per 4lb batch?
Thanks again and I'll be sure to share some pics when I get these sausages going.