Cuisinart SM-MGC Instruction/Recipe Booklet page 10

Spicy Green Chile
Chicken Sausage
Makes about 3 pounds (1.5 kg) of
sausage or 15 sausage links
3 pounds (1.5 kg) dark
chicken meat, cut into
1-inch cubes
3 cloves garlic, chopped
3 shallots, chopped
¼ cup (50 ml) plus
2 tablespoons (30 ml)
chopped cilantro
4-5 jalapeño peppers, chopped
4 cans (4 ounces each)
(115 g) chopped green
chiles, well drained
3 teaspoons (15 ml)
kosher salt
3 tablespoons (45 ml) tequila
Place all ingredients listed in a large
stainless steel bowl. Wrap well with
plastic and place in refrigerator
overnight.
Assemble the meat grinder
attachment fitted with the coarse
plate, and then attach to the stand
mixer. Turn the stand mixer to
speed 5 and grind all ingredients
into a mixing bowl. Grind a slice
of bread last to get any remaining
meat through the meat grinder. If
you are making sausage patties,
form patties and either cook
immediately or wrap well with
plastic and refrigerate.
9
For stuffing sausages:
Wash the meat grinder attachment
well. Give the parts a final rinse in
cold water and dry them well.
Assemble the sausage maker using
the large sausage nozzle, and then
attach to the stand mixer. Tie the
end of the casings. Place ½ the
ingredients into the tray. Slowly feed
the ground meat mixture into the
feed tube with the pusher. Support
the casing with your hand. Fill each
sausage until it is about 4 to 5
inches
(10 -12.5 cm) long. Fill the sausage
firmly but do not overfill as the
sausage can burst. Stop the
stand mixer at each 4 to 5 inch
(10 - 12.5 cm) interval to twist the
sausage into links. Continue with
the remaining meat. Place a slice
of bread through the stand mixer to
remove any meat left in the sausage
nozzle. Prick the casings randomly
with a toothpick to release any air
that has been trapped.
Cook or freeze sausage immediately.
Sausage may be refrigerated for up to
two days.