Chicken Sausage Supreme

4 pounds chicken meat
12 ounce package turkey bacon
1 pound 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

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

If you are using a food processor, process the meat to a very fine dice and mix in the seasonings after the entire batch of meat has been processed. If you are using an electric grinder with a sausage attachment, sprinkle the seasonings over the meat and mix with your hands before grinding since the grinding and stuffing will be one operation. If you are using a hand grinder, put the meat through the fine disk (1/4 inch or smaller) twice. Mix in the seasonings between the first and second grindings.

Sausage tastes better if it has a chance to allow the spices to incorporate throughout the meat. Weather you made sausage in casings or not, refrigerate at least a couple hours. Fresh sausage will keep ok in the fridge for a couple days. Otherwise wrap and freeze it. Cooking fresh sausage should be thorough and slowly.