Using @tropics recipe for chicken Italian sausage again . When thighs go on sale , I make 5 lbs. of this . I follow his recipe , but add more fennel . Ingredients for 5 LBS. Here's the ingredients copied from his thread . 5 lbs. Chicken Thighs skin on Ground 1 1/2 Tbsp. salt 8 oz. ice water 1 1/2 Tbsp. Fennel seed cracked 1 tsp. coarse Black Pepper 1/2 Tbsp. sugar 1 1/2 tsp. crushed red pepper (optional) 1/2 tsp. caraway seeds 1 Tbsp. Basil 1 Tbsp. Oregano 1 Tbsp. Parsley 1 or 2 garlic toes 8 Tbs Soy Protien Concentrate 1 1/2 Tbs. Dextrose 1 level tsp cure #1 Leave the skin on , bone them out cut into chunks . Time to buy a lottery ticket Add seasonings and let sit over night . Next morning set up grinder . At this point I add the binder and the liquid . I use dry white wine . Only add what it needs . Clean up this step , meat back in fridge . Then set up the stuffer and get the casings ready . Only way to keep natural casings . Always ready . Zero blowouts . Stuffed and drying . Cooked some up last night . Love that cast iron grill pan . Cooks perfect sausage . Puts some color on , then finish in the oven . Makes a great meal . Butter garlic and Olive oil on the pasta . This has perfect texture and flavor . This is my go to chicken sausage . Thanks again Richie .