Chicken Bangers With Onion Gravy

• 2 pounds boneless skinless chicken use a mix of light and dark meat
• 2 slices bacon
• 2 slices bread oven-dried
• 1 teaspoon kosher salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon ground sage
• 1 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground thyme or dried
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil plus more for cooking
• 6 feet pork natural, casing
• shortening for greasing
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 onion medium, thinly sliced
• 1 tablespoon flour
• 1 cup white wine
• 1 cup chicken broth
• 1 teaspoon cider vinegar
• 1 pinch ground sage
• salt
• black pepper

1. Slice chicken and bacon into 1-inch strips. Freeze for 15 to 30 minutes (this will make the meat easier to grind). Cut bread into 1-inch strips or cubes. If bread is still moist, dry it out in a 250u0b0 F oven for 10 to 15 minutes. You don't want to brown the bread, just thoroughly dry it out.
2. Whisk together salt, pepper, sage, onion powder, ground ginger, thyme, white pepper, and nutmeg in a small bowl. Sprinkle evenly over the meat.
3. Attach the fine blade from the KitchenAid(R) Food Grinder Attachment to the power hub of the KitchenAid(R) Stand Mixer. Place a bowl underneath to catch the ground meat and turn the Stand Mixer to speed 4. Feed strips of meat down the feed tube, using the food pusher as needed. Alternate strips of meat with a piece of bread to grind it evenly throughout.
4. Add 2 tablespoons of olive oil and gently toss to combine. Refrigerate until you are ready to stuff your sausages.
5. Replace the grinder blade with the large sausage stuffer tube from the KitchenAid(R) Sausage Stuffer Kit. Grease with shortening. Slip the casing onto the Sausage Stuffer, leaving a couple inches of tail hanging off the end.
6. Turn the Stand Mixer on to speed 4. Feed bits of meat (shaped into oblong logs) down the feed tube, using the pusher to move the meat towards the auger. It helps to have a second set of hands for this part.
7. Holding on to the tail with one hand and the main length of sausage with the other, let the meat fill the sausages, gently guiding more casing off the tube so the sausage fills evenly. You can make one long link, or stop after about 18 inches or so (about 3 links worth).
8. Pull off the sausage, leaving a few inches of tail, then trim. Tie off ends of sausage with a string or by tying the casing in a knot. If you have any lumps, you can reshape the sausages slightly at this point.
9. Divide the piece into even lengths and then twist in opposite directions to form links. Repeat with remaining meat and casings.
10. Refrigerate sausages for at least 1 hour before cooking or freeze for later use.
11. For the gravy
12. To prepare gravy, heat oil and butter in a large skillet over medium heat. Add onions and cook until softened and starting to brown, 20 to 30 minutes. Add white wine, chicken broth, vinegar, and sage. Bring to a simmer and cook until thickened, about 20 to 30 minutes more. Season to taste with salt and pepper.
13. To cook sausages, heat a few tablespoons of oil in a skillet over medium heat until it shimmers. Add sausages, shimmy them a few times so they don't stick. Cover the skillet and cook for 5 to 7 minutes or until bottoms are golden brown. Flip and cook another 5 to 7 minutes or until browned and internal temperature reaches 165u0b0 F.
14. Serve warm over mashed potatoes and spoon over onion gravy.

chicken, bacon, bread, kosher salt, black pepper, ground sage, onion powder, ground ginger, ground thyme, white pepper, ground nutmeg, olive oil, pork natural, shortening for, olive oil, unsalted butter, onion, flour, white wine, chicken broth, cider vinegar, ground sage, salt, black pepper

Taken from www.yummly.com/recipe/Chicken-Bangers-with-Onion-Gravy-2037764 (may not work)