directions
-
1
Add the chicken and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 or #29 horn extrude the mixture into the casings and twist off into four to six-inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate and use within three to four days or freeze for later use.
Jamaican Jerk Chicken Sausage
ingredients
- 2 pounds ground chicken
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 serrano chili, minced
- 1 teaspoon minced fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons dark Rum