This is one of those that I've been meaning to try and never got around to it..............till yesterday. Made up a 5 lb batch using Texas-hunters (ken, from Smoked-meat.com) recipe and changed it some. I used some Spanish smoked paprika and doubled up the amount and for the hot pepper I used some Smittys pepper mix that I got from the Mad Hunky.com.
Other then that it's kens recipe and it's pretty tasty and hot.
I rarely do chicken sausage and never thought you could do it without added skin or fat, but he's right you don't need it.
Heres the recipe I used.
T-H's Chicken Hot Links
Skinless chicken thighs 5 lbs
Salt 32g
Red pepper flakes 10g
Chopped garlic 24g
Smoked paprika 20g
White pepper 12g
Smittys hot pepper mix 10g
Mustard seed 22g
Basil 5g
Water 4-5 oz
Grind near frozen chicken thru 1/8 plate.
Add spices to meat and mix until sticky.
Stuff into 29-32 hog casings
Thanks for checking them out