About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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About This Recipe
Yield:
Makes 4 pounds sausage, serving about 8
Active time:
1 1/2 hours
Total time:
1 1/2 hours
Special equipment:
Meat grinder, Sausage Stuffer, Grill
Ingredients
4 pounds pounds skin on, boneless chicken thighs, cubed
Combine chicken, buffalo wing sauce, hot sauce, salt, paprika, and cayenne in a large bowl. Chill until ready to grind.
Grind the mixture through a meat grinder, fitted with small die, into a bowl set in ice.
Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Add in vinegar, increase speed to medium, and mix until liquid is incorporated, about 1 minute more.
Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat or on a plate in the microwave until cooked through. Taste and adjust seasonings of sausage if necessary.
Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.
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