I wanted to do a Chicken sausage this time, and finally settled on this recipe. Chicken Florentine is one of my favorite dishes, so I thought, might as well make it into a sausage. I was pushed for time, so instead of grinding my own dark meat I decided to risk buying pre-ground 98/2 chicken and 93/7 turkey. With my fingers crossed that the Sausages wouldn't dry out, I assembled the ingredient list. Chicken Florentine Sausage 5lbs Ground Chicken 8oz chopped spinach(I used Frozen) 1/4 Cup of Minced Garlic 1/4 Cup Italian Seasoning 1/4 Cup Onion Powder 1/4 Cup White Wine 1 Tsp Bacon fat for S&G's I forgot to add 1/4 Cup of Shredded Parm. Cream Sauce 1 cup Whipping Cream 4oz Spinich Scallions (to taste, I used very little) 1 fresh Jalapeno(I wanted to have a bit of heat) 1/4 cup real Mayo 1/4 cup Cream Cheese 2Tsp Garlic Salt Dash of crushed pepper MES 40 200*F 3hrs AMNPS Applewood Pellets w/both ends lit. Pulled at 145*F internal temp. Put into HOT water until temp came up to appx. 175*F then Ice Bath and Ziploc or the weekend. On the Grill to finish and serve. Enjoy the show. Loose mix. I didn't want to make Chicken Mush. Pin wheel of Snausage! Ready to go! Getting Happy. Pay no attention to the Belly..."This isn't the Pork you're looking for!" That was for Bacon of a Stick! The Cream Sauce was the kicker! I put Shredded Parm on my other one!