Chicken Sausage

• 2 1/2 pounds chicken legs and thighs, deboned, (do not skin or trim fat)
• 1/2 pound pork fat cut into large chunks
• 3 each garlic cloves peeled and minced
• 1 1/2 teaspoons kosher salt coarse
• 1/4 teaspoon white pepper ground
• 1/2 teaspoon cinnamon ground
• 18 teaspoon allspice ground
• 1/4 teaspoon dry mustard
• 1 teaspoon basil dried
• 1 teaspoon tarragon leaves dried
• 1 teaspoon parsley leaves 1 tbsp fresh
• 1/4 cup white wine
• 1 teaspoon balsamic vinegar

1. months.
2. Work the chicken and pork fat through a meat grinder, using a small-holed disc and alternating ingredients.
3. Add all the remaining ingredients and combine thoroughly.
4. Form the mixture into patties, using about 1/2 cup for each.
5. Preheat a medium nonstick fry pan over medium-low heat.
6. Add the patties, cover, and cook for 5 to 7 minutes or until lightly browned.
7. Flip the patties and cook for another 5 to 7 minutes.

chicken, pork, garlic, kosher salt, white pepper, cinnamon ground, ground, dry mustard, basil, tarragon, parsley, white wine, balsamic vinegar

Taken from recipeland.com/recipe/v/chicken-sausage-37451 (may not work)