Spicy Italian Chicken Sausage
- Makes
- Makes about 4 lbs
Ingredients
Green amounts are scaled. Anything else is as written, so adjust it yourself.
*To bind, sausage needs an exact salt-to-meat ratio by weight. No scale? Use 3 Tbsp. Diamond Crystal kosher salt or 2 Tbsp. plus 2 tsp. Morton coarse kosher salt.
Method
Amounts and times written inside the steps are for the original quantity.
- Chill all grinder parts, including die with ¼" holes, in freezer until very cold, about . Chill a large stainless-steel bowl in refrigerator until cold.
- Toast fennel seeds then combine with salt, black pepper, cayenne, paprika, smoked paprika, and red pepper flakes in a small bowl.
- Sprinkle spice mixture over chicken and mix around. Once incorporated place chicken in a single layer on 2 plastic wrap–lined baking sheets; cover and freeze until meat is very firm but not frozen, about .
- Grind chicken on high speed, 3–4 pieces at a time, into chilled bowl (keep second baking sheet in freezer until ready to use).
- Add garlic and mix gently with your hands just to begin to distribute, about .
- We don’t actually make these into sausages because it’s so much tastier to cook them in a pan and crisp them up - so you’re basically done until cooking now!