- Mar 3, 2008
- 102
- 10
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.
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.