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Green Chile Poultry Sausage
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    Green Chile Poultry Sausage

  • 1 3/4 pounds boned chicken thighs with skin or 1 3/4 lb ground chicken
  • 1 3/4 pounds boned turkey thighs with skin or 2 1/4 lb ground turkey
  • 1 Anaheim chili pepper -- fire roasted, seeded,deveined and chopped
  • 1 jalapeno chile pepper -- seeded and chopped
  • 1 bunch cilantro -- chopped
  • 1/4 cup amber beer
  • 2 Tablespoons tequila
  • 1/3 cup pure NM chile powder
  • 1 1/2 Tablespoons kosher salt
  • 2 teaspoons cumin -- ground
  • 1 1/2 teaspoons black pepper -- freshly ground
  • 1 pinch cinnamon -- ground
  • 1 medium hog casings
  • 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

    *BACK TO CHICKEN*







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