10 lbs chicken thighs or breasts 2lbs Pork fat ingredients: Massale' 5 tablespoons (RECIPE BELOW) Tumeric 1Tablespoon Kosher salt NOT table salt start with 4 to 6 teaspoons you can adjust later. I personally don't like a lot of salt but that's just me Dried Pommegranet seeds 1/2 cup Debone the thighs or breasts leave the skin and fat on the chicken. cube all the meat mix in the spices and let sit overnight in the fridge to meld the flavours. Grind using you favouite plate size and case in Lamb or pork casings. the lamb casings will produce a smaller breakfast size sausage. Recipe to make: MASSALE' 2Tbsp coriander seeds 2tsp cumin seeds 2 tsp black peppercorns 1 tsp cardamom pods 1tsp whole cloves 1 small piece of a cinnamon stick ( 1 or 2 inches) 1tsp ground hot chili 1 tsp grated nutmeg dry roast all the dry spices until lightly coloured ( don't let em burn) then add the nutmeg and the chili. you can make this Massale' and store in an airtight container for three months this recipe for Massale can be adjusted to favour a flavour you may like. Alittle less of this a little more of that.....change it up a little You may want to double or triple this and store what's left. alternately you can probably use 7 lbs lamb and 3lbs pork and adjust fat content by 30 pecent The flavour in this sausage is intense and aromatic' The Tumeric gives it that earthy punch and the yellow kinda colour so it will be easy to know what sausage you have in the freezer bag and the pommagranet gives it a little burst of tangy sour The Massale recipe is froma book called Blending Herbs and Spices the cooks reference by Jill Norman A really handy book to have by the way Any questions feel free to ask.