Chicken curry sausage

Materials	chicken, 70% back fat, pork jowl, or fatty pork trimmings 30%	3.5 kg (7.7 lb) 1.5 kg (3.3 lb)
Ingredients	salt, 1.5% white pepper garlic, squashed and diced curry powder white wine	75 g (4 Tbsp) 15 g (2 Tbsp) 15 g (5 cloves) 15 g (2 Tbsp) 250 ml (1 cup)
Instructions	1. Grind meat and fat through 3/8" plate (8 mm). 2. Mix all ingredients with wine. 3. Mix meats with all ingredients. 4. Stuff into 32-36 mm hog casings forming 4" (10 cm) links. 5. Keep in a refrigerator or freeze for later use. 6. Cook before use.