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Chicken Basil Sausage w/Qview

post #1 of 6
Thread Starter 
Inspired by this thread I thought I'd try my hand at some chicken basil sausage. The recipe came from Charcuterie, except that instead of using skinless thighs and adding pork fat, I just kept the skin and left out the pork. This was my second time using the Gander Mountain 15 lb stuffer and the first time out for the Gander Mountain 3/4 hp #12 grinder.


Getting everything ready...




Grinding up the chicken... the grinder really did a great job, didn't slow down one bit.




Gray Cat looking suspiciously at my operation...




All stuffed...




Lookin' tasty...




Linked up and ready for the vacuum sealer...





I did make some pasta using the sausage the next day but didn't get any pics... too busy eating it! Very delicious and would highly recommend it. PDT_Armataz_01_34.gif
post #2 of 6
Looks awesome nice job PDT_Armataz_01_37.gif
post #3 of 6
Wow that does look good, and I don't even like chicken sausage! nice job.
post #4 of 6
Very nice - that is the first sausage we made and we realy liked it!


edit - obviously I didn't click on the link before I posted this - DOH!!!!
post #5 of 6
They are looking very tasty, BTW Where's the cat????icon_smile.gificon_smile.gif
post #6 of 6
I'm really interested in how the final result turned out. I have been looking for pork-less sausage to make for friends that don't eat beef or pork, and this might be it.
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