Make sure you have the right casing before starting making your chicken sausages. You'll need 2m long/28mm wide Lamb casing.
Cut your chicken breasts in cubes and mince it in the mincer and do the same with the bacon cubes after. Peel and dice garlic and chop sage. Pick the thyme and rosemary and roughly chop.
Add all the ingredients to your minced meat.
Place the nozzle on the machine and feed all your casing onto the nozzle. Make a knot at the end of your casing and start feeding your mince mix through with slightly feeding the casing off the nozzle while the mince mix pushes through. Do this process slowly and make sure it's nicely filled to your liking.
Make a knot at the end of the casing line. Twist the sausage line each 10cm with two to three twists.
Leave in the fridge to let it rest. for 30-45 min.
«It's better to let your sausage rest for 24-48 hours before cooking. You can freeze sausage for later use. Should you need a more smokey flavor, you can use smoked chicken breast.»
Bring in the Joker. An alternative to the usual pork base sausages. Changing the game totally and having that little surprise with having a chicken sausage. Can it be done? Nothing is impossible!