Chicken Sausage Take two

So, last weekend the weather was warm enough to butcher our birds..... Being off The power grid we have very limited freezer space.. With a completely empty freezer to start with, I think we would be able to fit maybe 10 birds in there , which is close to what we butchered.. We decided to make more chicken sausage, A) because its delicious and a change from just regular ol chicken, and B) it takes up way less space....

This year is our second attempt and chicken sausage,, we made it about 3 yrs ago and I am not sure what we did wrong ( maybe we didn't add enough fat or the broth?) but it was dry.. edible, but dry....

Chicken Sausage TAKE TWO:

 So Chicken Sausage involves a little bit of work , but the end product is so worth it.
The General steps are : Debone the meat ( a bit tedious) , run through the meat grinder ( ours is hand crank so we have the little on help, and she loves it! ), add the seasonings and broth, grind again and use stuffer attachment to stuff during the second time grind.

I thought I would share the recipe for anyone interested.. I have to say its REALLY GOOD. This is a country sausage..

CHICKEN SAUSAGE: COUNTRY STYLE

-  5lbs of chicken deboned ( about 2 birds) including all that fat ( this will make the sausage moist and not dry)
- 2 Tbsp Salt
-2 Tsp Pepper
- 2 Tsp Ground Sage
- 1 Tsp Ginger
- 1 Tsp Thyme
- 1 Cup cold Chicken Broth ( we added a pint both time we made this (2cups) and it turned out great..

Be sure to add all the fat and the broth, which is what gives it its moisture , since chicken does not have the fat content that pork does..

I give this recipe an A+ and the ingredients are pretty basic so most of them can be found in your kitchen cupboard.


Enjoy!