Store-bought chicken sausage has nothing on this flavorful homemade version featuring our signature Simon & Garfunkel rub. Yes, it includes parsley, sage, rosemary, and thyme.
- If you want to make links, you need a sausage grinder and stuffer
- 4 pounds boneless chicken meat
- 1 pound bacon
- 1 cup sun dried tomatoes
- 1 cup packed basil leaves
- 8 cloves garlic
- 2 tablespoons Simon & Garfunkel Rub
- 2 lemons
- 2 teaspoons medium grind black pepper
- 1 ½ teaspoons Morton Coarse Kosher Salt
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Bone up. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
- Prep the meat. Slice the chicken into cubes removing gristle and sinew. Chop the bacon into 1/2" (12.7 mm) lengths. Mix them together and place them on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave everything there for about 20 minutes until the meat is firm but do not let it freeze. This makes grinding easier.
- Make the sausage. Grind the firmed up meat with a 1/4" (6.4 mm) die. Finely chop the sundried tomatoes, basil, and garlic, and grate the zest from the lemons. Mix those with the ground meat, pepper, and salt.
- Test it. Pinch off a small piece of the sausage and cook it in a frying pan, let it cool and taste to see if the seasoning is to your taste.
- Shape it. Form the sausage into patties, meatballs, skinless tubes, or encase it in hog casings, or if you want smaller links, lamb casings as described in The Science Of Sausage Making.
- Cook. You can then grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.
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