Steps to Prepare Quick Dave's slammin chicken sausage
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, How to Make Ultimate Dave's slammin chicken sausage. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Dave's slammin chicken sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dave's slammin chicken sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dave's slammin chicken sausage is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Dave's slammin chicken sausage estimated approx 2 hours.
To get started with this recipe, we must first prepare a few ingredients. You can have Dave's slammin chicken sausage using 17 ingredients and 12 steps. Here is how you cook it.
I enjoy making sausages. This was a flavor I tried and they turned out good. A little heat, a little spice, but all nice!
You will need a meat grinder with sausage filling attachment.
I used a STX International TF 3000.
Ingredients and spices that need to be Make ready to make Dave's slammin chicken sausage:
- Chicken
- 4 lb Boneless Skinless Chicken breasts
- 10 Chicken Legs with skin
- Sauce
- 1 cup Red Wine
- 1/4 red wine vinegar
- 5 Jalapenos
- 5 garlic cloves
- 5 tbsp olive oil
- Sausage Seasoning
- 1 tbsp white pepper
- 1 tbsp Caraway Seed
- 2 tbsp Kosher Salt
- 1 tsp Cumin
- 1 tsp Paprika
- Sausage Linings
- 1 packages sausage linings
Steps to make Dave's slammin chicken sausage
- Setup your grinder. I use a large cut.
- Slice chicken breasts into thin enough strips to fit in meat grinder. Grind all of the chicken breasts.
- 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.
- Grind dark meat and add both the ground white and dark meat to a large bowl.
- 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.
- 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.
- Add sausage seasoning to ground chicken pot and stir well.
- Using a large sausage cut, regrind your ground chicken.
- Setup your grinder with sausage filling attachment.
- Soak your sausage linings in warm water until pliable. Load a lining onto your sausage attachment.
- 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.
- Repeat until you have filled all your meat into your linings. Usually 2-3 20ft linings.
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