Coarsely grind meat and skin through 3/8" plate or chop coarsely in batches
in food processor
Mix ingredients thoroughly with hands.
Fry small patty and adjust seasonings to taste.
Stuff into hog casings and tie into 5" links.
Yield: 4 pounds.
From:   Bruce Aidell's Complete Sausage Book. Copyright: "2000"
Posted By:   Greg Hunter & Nancee Gell, Via: Chile Head Mailing List
Post Date:   Sun, 3 Feb 2002
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