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Dave's slammin chicken sausage
Dave's slammin chicken sausage

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We hope you got benefit from reading it, now let’s go back to dave's slammin chicken sausage recipe. You can cook dave's slammin chicken sausage using 17 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Dave's slammin chicken sausage:
  1. Prepare Chicken
  2. Prepare 4 lb Boneless Skinless Chicken breasts
  3. Take 10 Chicken Legs with skin
  4. Prepare Sauce
  5. Take 1 cup Red Wine
  6. Use 1/4 red wine vinegar
  7. Use 5 Jalapenos
  8. Prepare 5 garlic cloves
  9. Use 5 tbsp olive oil
  10. Provide Sausage Seasoning
  11. You need 1 tbsp white pepper
  12. Use 1 tbsp Caraway Seed
  13. Get 2 tbsp Kosher Salt
  14. Get 1 tsp Cumin
  15. Use 1 tsp Paprika
  16. You need Sausage Linings
  17. Get 1 packages sausage linings
Instructions to make Dave's slammin chicken sausage:
  1. Setup your grinder. I use a large cut.
  2. Slice chicken breasts into thin enough strips to fit in meat grinder. Grind all of the chicken breasts.
  3. Cut and peel off all of your skin, ligaments, dark meat. 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. See pictures.
  4. Grind dark meat and add both the ground white and dark meat to a large bowl.
  5. Slice the jalapenos and mince the garlic. Add wine, red wine vinegar, jalapenos, olive oil and minced garlic into a pot and cook on medium heat for 6 minutes.
  6. Add just the sauce (not the sliced jalapenos or minced garlic) to ground chicken pot. Stir sauce into chicken. If you are using previously frozen chicken, you may need to add an additional 5 tbs of olive oil to mix. Frozen chicken gets really dry in sausage and olive oil and fats will help with the dryness.
  7. Add sausage seasoning to ground chicken pot and stir well.
  8. Using a large sausage cut, regrind your ground chicken.
  9. Setup your grinder with sausage filling attachment.
  10. Soak your sausage linings in warm water until pliable. Load a lining onto your sausage attachment.
  11. Tie off begining lining and fill your lining with length desired. Cut lining and tie off end. Make sure you get out as much air as possible and sausage is packed tight.
  12. Repeat until you have filled all your meat into your linings. Usually 2-3 20ft linings.

But it's simply a more nutritious mouthful. Plus, it works well in just about everything: omelets, pasta, stews — the list goes on. We've got nine easy chicken sausage recipes to get you better acquainted with this. Our Chicken & Apple sausage is gluten-free and has no added nitrites, except for those naturally occurring in celery powder. My homemade chicken sausage recipes (for diet or religious reasons) contain exclusively chicken whereas the commercially produced sausage Making sausage with ground chicken presents a challenge because the chicken meat dries out very quickly when cooked and chicken isn't well.

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