Green Chile Chicken Sausage - Culinary Communion

My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.

• Ready In: 2 hrs
• Yields: 10 lbs sausage

Ingredients

• 7  lbs  boneless chicken thighs, cubed
• 3  lbs  pork fatback, cubed

• Seasonings

• 6  tablespoons chili powder
• 5  teaspoons cumin
• 5  teaspoons  sweet spanish paprika
• 5  teaspoons oregano
• 5  teaspoons basil
• 1 1⁄2 teaspoons onion powder
• 3  ounces salt
• 6  garlic cloves, minced
• 5  teaspoons Tabasco sauce

• Chiles etc

• 12  ounces  roasted poblano chiles, seeded, peeled and cut into 1/8-inch dice
• 3  jalapenos, seeded and minced
• 12  ounces  ice-cold water
•  hog casing, 21 feet, rinsed

Directions

1. Process: toss the cubed chicken and fatback with the combined seasonings. Chill well. Grind through the fine plate (1/8-inch) of a meat grinder into a mixing bowl over and ice bath.
2. Combine: mix on low speed for 1 minute, gradually adding poblano chiles, jalapenos, and ice water. Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.
3. Test: panfry a test patty. Adjust seasons and consistency before filling the prepared casing and shaping into 4-inch links.
4. Cooking: the sausages are now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days. (We usually vacuum pack and freeze ours.).
5. Notes: we reduced the amount of sweet paprika a bit and added in sweet smoked Spanish paprika, which is a favorite spice of mine. :) We have also substituted Anaheim peppers for the poblanos when we couldn’t get poblanos, and have omitted the jalapenos at times, as well. It all depends on who we’re making the sausages for and their individual tastes.