The price of Pork in the states has been through the roof and the price of chicken thighs, with skin on, is the same price as pork was 1 year ago and I am wanting to make sausage but not break the bank!
I make a a seedless Italian sausage and love my recipe and am not here to argue fennel vs no fennel.
My recipe is per 10 lb:
6 Tbsp salt
4 Tbsp course ground black pepper
4 Tbsp crushed red pepper
My questions are:
How much chicken skin VS meat
Will I have use less salt, because all grocery store bought chicken in the states has a 12% chicken broth solution injected into it??? Who the hell knows what is in the solution?
Will I need to adjust the other spices with chicken vs pork?
I apologize for no metric conversions.
Edited: per the OP, in a post below, measurements are in tablespoons, not ounces. - vagreys