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Dave's slammin chicken sausage
Dave's slammin chicken sausage

Before you jump to Dave's slammin chicken sausage recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some adjustments. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen is a good starting point saving energy by going a lot more green.

Start out with exchanging the bulbs. This will go outside of the kitchen, nonetheless that is okay. The usual light bulbs are the incandescent type, which must be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more initially, these kinds of bulbs last as long as ten of the standard type as well as using a lot less energy. One of the extras is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will probably end up at a landfill site. It goes further than merely exchanging the lights, though; turning off lights that aren’t needed is actually another good thing to do. In the kitchen is where you’ll regularly find members of a family, and often the lights may not be turned off until the last person goes to bed. And it’s not restricted to the kitchen, it goes on in other parts of the house as well. Do an exercise if you like; check out the quantity of electricity you can save by turning the lights off as soon as you don’t need them.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is something we can all accomplish, without difficulty. Typically, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to dave's slammin chicken sausage recipe. You can cook dave's slammin chicken sausage using 17 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Dave's slammin chicken sausage:
  1. Provide Chicken
  2. Prepare 4 lb Boneless Skinless Chicken breasts
  3. Take 10 Chicken Legs with skin
  4. Use Sauce
  5. Get 1 cup Red Wine
  6. Use 1/4 red wine vinegar
  7. Get 5 Jalapenos
  8. Use 5 garlic cloves
  9. You need 5 tbsp olive oil
  10. Provide Sausage Seasoning
  11. Prepare 1 tbsp white pepper
  12. Prepare 1 tbsp Caraway Seed
  13. Get 2 tbsp Kosher Salt
  14. You need 1 tsp Cumin
  15. Use 1 tsp Paprika
  16. Take Sausage Linings
  17. Get 1 packages sausage linings
Instructions to make Dave's slammin chicken sausage:
  1. Setup your grinder. I use a large cut.
  2. Slice chicken breasts into thin enough strips to fit in meat grinder. Grind all of the chicken breasts.
  3. Cut and peel off all of your skin, ligaments, dark meat. It helps if you cut all the way around the base of the leg and then pull all of the meat, ligaments and skin off in one swoop. See pictures.
  4. Grind dark meat and add both the ground white and dark meat to a large bowl.
  5. Slice the jalapenos and mince the garlic. Add wine, red wine vinegar, jalapenos, olive oil and minced garlic into a pot and cook on medium heat for 6 minutes.
  6. Add just the sauce (not the sliced jalapenos or minced garlic) to ground chicken pot. Stir sauce into chicken. If you are using previously frozen chicken, you may need to add an additional 5 tbs of olive oil to mix. Frozen chicken gets really dry in sausage and olive oil and fats will help with the dryness.
  7. Add sausage seasoning to ground chicken pot and stir well.
  8. Using a large sausage cut, regrind your ground chicken.
  9. Setup your grinder with sausage filling attachment.
  10. Soak your sausage linings in warm water until pliable. Load a lining onto your sausage attachment.
  11. Tie off begining lining and fill your lining with length desired. Cut lining and tie off end. Make sure you get out as much air as possible and sausage is packed tight.
  12. Repeat until you have filled all your meat into your linings. Usually 2-3 20ft linings.

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