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1
Setup your grinder.
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2
I use a large cut.
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3
Slice chicken breasts into thin enough strips to fit in meat grinder.
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4
Grind all of the chicken breasts.
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5
Cut and peel off all of your skin, ligaments, dark meat.
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6
It helps if you cut all the way around the base of the leg and then pull all of the meat, ligaments and skin off in one swoop.
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7
See pictures.
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8
Grind dark meat and add both the ground white and dark meat to a large bowl.
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9
Slice the jalapenos and mince the garlic.
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10
Add wine, red wine vinegar, jalapenos, olive oil and minced garlic into a pot and cook on medium heat for 6 minutes.
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11
Add just the sauce (not the sliced jalapenos or minced garlic) to ground chicken pot.
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12
Stir sauce into chicken.
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13
If you are using previously frozen chicken, you may need to add an additional 5 tbs of olive oil to mix.
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14
Frozen chicken gets really dry in sausage and olive oil and fats will help with the dryness.
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15
Add sausage seasoning to ground chicken pot and stir well.
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16
Using a large sausage cut, regrind your ground chicken.
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17
Setup your grinder with sausage filling attachment.
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18
Soak your sausage linings in warm water until pliable.
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19
Load a lining onto your sausage attachment.
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20
Tie off begining lining and fill your lining with length desired.
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21
Cut lining and tie off end.
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22
Make sure you get out as much air as possible and sausage is packed tight.
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23
Repeat until you have filled all your meat into your linings.
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24
Usually 2-3 20ft linings.
