Chicken Back-scratch Sausage

Chicken back-scratch is an original, yet simple to accomplish sausage.

Chicken meat700 g1.54 lbs.
Pork aback fat, abdomen or blubbery trimmings300 g0.56 lbs.
Ingredients per 1000g (1 kg) of meat
salt12 g2½ tsp.
white pepper3.0 g1½ tsp.
curry powder2.5 g1 tsp.
garlic3.5 g1 clove
white wine50 ml (50 g)1/5 cup
  1. Grind meat and fat through 3/8” bowl (8 mm).
  2. Mix meats with all ingredients.
  3. Stuff into 32-36 mm hog casings basic 4” (10 cm) links.
  4. Keep in a refrigerator or benumb for after use.
  5. Cook afore use.

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