Step 1

Grind the chicken with the skins through a 1/4" (6 mm) plate.

Step 2

In a large bowl, mix the ground chicken with the rest of the ingredients very well.

Step 3

Stuff the sausage mix into hog casings. Do not stuff too tightly.

Step 4

Twist the sausage into about 18 6-inch links.

Step 5

Refrigerate for up to 5 days. Freeze for up to 6 months. After a few days in the fridge the (uncooked) sausage develops a slightly stronger, pleasant tangy taste.

Step 6

Cook by pan-frying, air-frying, grilling, broiling or baking over medium heat until the internal temperature reaches 165F.