Snake Bitten Chicken Monterey Sausage at Last! Last night I pulled 5 lbs of skinless, boneless, thighs from the deep freeze for SBC sausage. I had been promising this experiment for some time and finally got it done. The flavor profile was built on my SBC rub and the results were good but mild for my taste. The recipe below is the modified version I would use next time. This version was made fresh with no cure. Next batch I may remove the salt from the SBC rub and do cured SBCM sausage. Seasoning mixed with EVOO night before to meld: Monterey Jack shredded and EVOO mix with chicken broth Partially frozen 5lbs boned and skinned thighs: 1st grind large grind: Chicken grind mixed: Linked up and some bulk for the freezer: Fry test: Good but mild: The modified recipe is below. Overall the original recipe was good but mild. Snake Bitten Chicken Sausage Monterey 5 lbs chicken meat (dark meat) 8 tsp ShooterRicks Snake Bitten Chicken Rub 1 1/2 tsp. caraway seeds, crushed 2 tsp. dried marjoram 1 cup shredded Monterey Jack Cheese (high heat cheese if available) 1 cup chicken broth chilled ¼ cup evoo Prepare the casings and grind the meat through a large disk. Mix the remaining ingredients with the meat. Chill the mixture for thirty minutes in the refrigerator. Grind through a small disk and stuff into casings. Refrigerate for up to two days or freeze. The flavor profile reminds me more of a breakfast sausage than anything.