Debone the chicken and remove the skin. Cut chicken and skin into small pieces. Place in the freezer for an hour or until the temp reaches 32f – 34F. For this sausage I generally semi freeze the meat and skin.
Chop the aged cheese into small pieces and finely chop the basil. Finally prepare all of seasonings and set to the side.
Grind your very chilled meat/fat along with the minced garlic and sundried tomatoes on a medium plate (6mm)
Mix the meat with all of the rest of the ingredients until it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
Stuff into your sausage casings, link, and prick out any air pockets. Refrigerate overnight.
You can cook these sausages any way you want. If you cook these on a stovetop or grill you should cook them till you reach an internal temp of 160f (71c)I like to cook them sous vide at 150f (65.5c) for 90 minutes then finish them on a grill or air fryer (optional)
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