Chicken Sausage Supreme

4 lbs chicken meat
12 oz package turkey bacon
1 lb mushrooms
1 cup dry sherry
Salt and white pepper

Use skinned and boned thighs. Remove excess fat if you wish, with some reduction in taste. Grind chicken and bacon with the coarse disk of a meat grinder. Finely mince the mushrooms in a food processor. Combine ground meats, mushrooms, and sherry. Fry a bit of the mixture to check seasonings and add salt and pepper to taste. Chill thoroughly. Stuff into hog casings.

Country Chicken Sausage

4 pounds chicken meat
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon ground ginger
1 teaspoon summer savory
1 teaspoon cayenne pepper
small sausage casings

Sprinkle the seasonings over the meat and mix with your hands. Using a medium blade disk in a meat grinder, grind chicken. Change grinder to a fine blade disk and grind again. Chill ground meat for 4-8 hours to allow the spices to incorporate throughout the meat. Stuff sausage into casings.  Cook fresh sausage slowly in a shallow pan with a little water..