Chicken Sausage with Basil and Tomatoe

By tulawdog

Ingredients

• 5 pounds boneless chicken thighs, cubed
• 1 1/2 ounces kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons minced garlic
• 4 tablespoons tightly packed chopped fresh basil
• 1/2 cup fresh diced Roma tomatoes
• 1/4 cup diced sun-dried tomatoes
• 1/4 cup red wine vinegar, chilled
• 1/4 cup extra virgin olive oil
• 1/4 cup dry red wine, chilled
• 10 feet hog casings, soaked in tepid water for at least 30 min and rinsed

Preparation

Step 1

Combine the meat, salt, pepper, garlic, basil, and tomatoes and toss together until evenly mixed. Chill until ready to grind.

2
Grind the mixture trough the small die into a bowl set in ice.

3
Using the paddle attachment of a standing mixer, mix on low speed for 1 minute. Add the vinegar, oil, and wine, increase the speed to medium, and mix for 1 more minute, or until liquid is incorporated and the sausage has a uniform, sticky appearance.

4
Fry a bite-sized portion of the sausage, taste and adjust the seasoning if necessary.

5
Stuff the sausage into the hog casings and twist into 6-inch links. Refrigerate or freeze until ready to cook.

6
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Grill the sausage over direct heat until cooked through, having an internal temperature of 160 degrees Fahrenheit