Chicken sausage is made from all chicken meat

Materials	chicken breast chicken legs chicken fat and skins	2 kg (4.4 lb) 2 kg (4.4 lb) 1 kg (2.2 lb)
Ingredients	salt, 1.8% (cure # 1 accounted for) cure #1 pepper garlic	80 g (5 Tbsp) 12 g (2 tsp) 10 g (4 tsp) 6 g (2 cloves)
Instructions	1. Curing. Cut meat into 1" (25 mm) pieces, mix with cure #1 and 4 Tbsp salt, pack tightly in a suitable container, cover with parchment or clean cloth and leave in a refrigerator for 48 hours. Fat and skins are salted (1 Tbsp) only and left in a refrigerator. If meats are ground, this time may be shortened to 24 hours as smaller particles cure faster. 2. Grind meats 3/16" plate (5 mm). Grind skins and fat through 1/8" (3 mm) plate. Refreeze and grind again. 3. Mix ground meats and fat with all ingredients adding 250 ml (1 cup) of cold water. 4. Stuff firmly into 32-36 mm hog casings. Leave in a continuous coil. 5. Hang on smokesticks and let it rest for one hour. 6. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 120 minutes until brown color develops. 7. Poach at 75º C (167º F) until internal meat temperature reaches 160º F (72º C). This process will take about 80 minutes. 8. Place in cold water for 3 minutes. 9. Keep in a refrigerator.
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