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1
First, you have to cook the masala. Heat some canola oil in a pot over medium heat and add the bay leaves, cinnamon stick, cardamom pods, and cloves. Allow the aromas to fill your kitchen and for the spices to toast a little. Add the grated onion and tomatoes. Season with salt and cook until nicely brown and caramelized, about 10 to 15 minutes. Add the turmeric and cayenne pepper and cook for another minute. Add the yogurt, garlic, ginger, serrano chiles, lime juice and garam masala. Cook the masala until it is completely dry and there is no visible moisture. This is key to ensuring your sausage becomes the correct texture. The finished masala should look like a seasoning paste.
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2
Take the masala off the heat and let cool to room temperature. If you add hot masala to the chicken, the chicken will cook, so make sure the masala is extremely cold before adding it to the diced chicken and pork fat. Add cilantro and the salt to the chicken masala and let sit in the fridge overnight so everything gets really, really cold.
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3
Put the chicken mixture through the small die on a meat grinder. Once all is ground, put the mixture in the bowl of your kitchen aid and start the mixture with the paddle attachment. Slowly add in the water until the mixture becomes very sticky, about 1 minute.
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4
Put the hog casings on the tube of your sausage stuffer and stuff into one huge link. Then, twist the casing to create 6 inch links.
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5
Cook the sausages to 160 degrees either by grilling or roasting.
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6
I served mine with some yogurt, green chutney (cilantro, mint, jalapenos, lime juice, cumin, and water blended together), some sliced red onions, and lemons.
