Recently, I have been getting into making my own sausage. The first 3 batches were pork sausage. Turned out pretty good. But this recipe was lip-smackin' good.

I started with a turkey sausage recipe on thespicysausage.com and tweaked it. Glad I wrote down what I did. Gonna be making this one again, for sure. :-)


4 pounds boneless skinless chicken thighs
1 pound bacon
1 t freshly ground black pepper
1 T kosher salt
1 T ground sage
1/2 t ground ginger
1 t ground bay leaf (thanks Adam :-))
1/3 cup coarsely chopped sun-dried tomatoes in olive oil
3/4 cup ice cold water

I cubed the chicken and cut the bacon into ~1 in squares
Mix the seasonings. Put the meat in a large bowl. add the seasonings a little at a time - stirring in the bowl to get a more-or-less even mix. Place in refrigerator for an hour or longer. When grinding meat, it should be ice cold. Even slightly frozen is o.k. Remove the tomatoes from the oil and pat off excess. (Large) dice the tomatoes.

Coarse grind the meat. Add the water and sun-dried tomatoes. Mix well and, if desired, stuff into casing.
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Sounds great Peter. I have never made anything but pork or venison sausage, but my doctor would tell you I should!!
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I'm dumb as a bag of rocks when it comes to this, so pardon my idiocy:

Do you cook the chicken and bacon before mixing and grinding? I'm thinking no, but want to make sure.
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No, Sir. :-)

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Peter, has it gotten easier to stuff into the casings?
If so, was it a practice makes perfect sort of thing, or did you really need to work on your technique?
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Lets see some pics of the finished product! :-)
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:-)

:-)
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It is a little of both, Dom.
Definitely getting easier.
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Finished product looks like any other sausage. Pics of the process would be of more interest. Problem is that I would need an assistant to take pics while I make it.
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Wife or kids? Or, a fellow S.H.I.T.'er willing to help out :-)
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