Poultry sausage

Materials	poultry meat, 70% poultry skins, 20% poultry fat 10%	3.5 kg (7.7 lbs) 1.0 kg (2.2 lb) 0.5 kg (1.1 lb)
Ingredients	salt, 1.8% white pepper cayenne pepper non fat dry milk ice cold water	90 g (5 Tbsp) 15 g (2 Tbsp) 5 g (1 tsp) 200 g (7 oz) 1 liter ( 1 quart)
Instructions	1. Grind meat through 3/16" plate (5 mm). Refreeze and grind again. Grind skins through 3/16" (5 mm) plate and again through 1/8" (3 mm) plate. 2a. Place ground meat and skins in a food processor. Add 250 ml (1 cup) water and emulsify. Add poultry fat, salt and other ingredients including remaining ice cold water and emulsify everything together. 2b. If no food processor available - grind fat through 1/8" (3mm) plate. Mix ground meat, skins and fat with all ingredients adding 500 ml (2 cups) of cold water. 3. Stuff loosely into 26-28 mm sheep casings forming 4" (10 cm) links. 4. Poach at 80º C (176º F) until internal meat temperature reaches 160º F (72º C). This process will take about 20-30 minutes. 5. Place in cold water for 2 minutes. 6. Keep in a refrigerator or freeze for later use.
Notes	Non fat dry milk is used to bind water and meats together. Skins help with emulsification. Add water slowly to food processor. Depending on meat/skins/fat proportion less water (3 cups) may be needed. This recipe does not include any pork and may appeal to people who object to pork for religious reasons. The color of the sausage will be light gray. If a typical pink color is desired, add 6 g of Cure #1 and use 85 g salt in the recipe. Grind poultry meat through 3/16" plate, mix with salt and cure #1 and leave overnight in a refrigerator. There is no need to cure fat or skins. Then proceed with step # 1 (one grind will suffice).