Step 1

Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Step 2

Cut up the chicken breast, thigh meat, and fat into pieces that can fit into your grinder. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)

Step 3

Grind your chilled meat and fat on a 6mm plate.

Step 4

Mix the chilled meat with the spices and liquid till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.

Step 5

Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size and refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.

Step 6

Cook the sausage till you reach your desired internal temperature

Step 7

PREFERRED - ROTISSERIE GRILL | Preheat your rotisserie grill to 325f - 350f (162.7c-176.6c). Place your sausages either in a grill basket or skewer them onto the rotisserie skewers. Cook rotisserie style until the internal temp of your sausage reaches 160f (71.1c). be sure to keep the temps below 350f (176.6c)

Step 8

GRILL METHOD | Bring the temperature of your pit to 225f - 300f (107.2c - 148.8c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.

Step 9

BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f - 300f (107.2c - 148.8c) and bake till you reach your desired internal temperature.

Step 10

Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 2-4 days.

Step 11

You can also place these sausages in a vacuum sealed bag and freeze for later.