Sriracha Chicken Sausage

• 3 pounds boneless skinless chicken thighs
• 5 tablespoons sriracha
• 3 1/2 teaspoons kosher salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon ground white pepper
• 1 teaspoon celery salt
• 1/2 cup fresh cilantro leaves only, finely chopped
• 1 teaspoon rice vinegar
• 1 cold water yard of hog casing, soaked and rinsed in

1. Freeze chicken for about 1 hour before handling. This makes it easier to slice and grind the meat throughout the sausage making process. Slice chicken into 1 inch cubes and freeze for about 1 hour before grinding. Grind with the course grinding plate of the KitchenAid(R) Food Grinder. Return to freezer.
2. In the bowl of the KitchenAid(R) Stand Mixer, add the sriracha, salt, onion powder, garlic powder, ground coriander, white pepper, celery salt, cilantro, and rice vinegar, and incorporate into the ground chicken using the flat beater.
3. Grind the meat a second time, using the fine grinding plate.
4. Check seasonings by frying a tiny portion in a pan. Adjust seasoning if necessary.
5. Cover the chicken mixture tightly and refrigerate overnight.
6. Soak the casing in cold water for 30 minutes and rinse. Place the KitchenAid(R) Sausage Stuffer Kit on the KitchenAid(R) Stand Mixer, using the larger stuffer for standard sized sausages. Lightly brush on a little vegetable oil on the stuffer, then place one end of the casing onto the Sausage Stuffer Kit, and gather it at the base of the attachment. Tie a knot or use string to secure the end of the casing. Stuff the casing with the sausage mixture, by guiding it through the attachment, making sure the chicken mixture is packed consistently into the casing, but not over stuffed. Knot the other end and use a toothpick or needle to release any air bubbles in the casing. Create links by gathering about 6 inches of the sausage and twisting at least three times. You can also use string and tie the links if it is easier. Allow to dry on a rack for about 30 minutes in a cool environment or in the refrigerator, or until casings are dry to the touch. Refrigerate or freeze until ready to use.
7. Grill or pan fry the sausages for about 15-20 minutes or until browned on all sides and cooked thoroughly. Enjoy!

chicken thighs, sriracha, kosher salt, onion powder, garlic, ground coriander, ground white pepper, celery salt, fresh cilantro, rice vinegar, water

Taken from www.yummly.com/recipe/Sriracha-Chicken-Sausage-2099150 (may not work)