Get some chicken thighs. The breasts don't have enough fat to work well.
Cut it up to manageable sized pieces, so it will go through the grinder easily.
If I can't get fresh casings from the butcher, I use dried skins that need to be rinsed and soaked. That will take a while, so we'll start that now.
This is a garlic sausage, so we'll need a lot of garlic.
We'll also lightly grind cumin, coriander, and mustard seed.
Add the spices to the chopped chicken along with red pepper flakes and salt. Toss to combine.
Here's the grinder. She's a beauty.
Push the chicken and spice mixture through the feeder, and let the grinder do its thing.
You're done, really. That's sausage. But if you want to step it up, add the stuffing tube, slide that skin on, shove the ground sausage through again, tie off one end, and make sure it's feeding smoothly.
That's what it looks like. Twist it into equal sized links, prick the skin in a few places, and let dry. That's it.
From there, you can fry it up on the stove and serve however you want. This is with a puree of celery root and cauliflower.
