Homemade Chicken Bacon Sausages Food

HOW TO MAKE YOUR OWN HOMEMADE CHICKEN SAUSAGE

Steps:

• Start by preparing the casings. For natural casings, soak in a clear, warm water for at least an hour. This should make the casing more pliable.
• Cut all the chicken meat into small pieces, or about an inch in size. Cut the chicken including the skin. Then pass the meat through the disk of the meat grinder.
• Add all the spices to the chicken broth. Mix them well.
• Add the broth and spice combination to the ground meat. Mix it by hand.
• Grind the meat again but this time using the fine plate.
• Stuff the meat into the natural casings. It's really up to you which type of casing you would use. But if you're a beginner, I would suggest you use smaller casings as these can be easier to deal with.
• Attach the sausage stuffer tube to the funnel of the meat grinder. Gather one end of the casing into the nozzle of the sausage stuffer. Make sure that the casing is not twisted.
• Switch on the sausage stuffer. Use low speed until you get used to it.
• Knot the other end of the casing tightly once there is about 2 inches left dangling.
• Tip: Fill the casing with enough meat so that you won't end up with loose sausage links. You should also prick the casing to remove the air.
• Refrigerate the sausage links. Ideally, you should be consuming them within 3 days. But if you plan to use them beyond that period, freeze the sausage. The food should be safe to consume for up to four months.

HOMEMADE CHICKEN & BACON SAUSAGES

Steps:

• Combine all ingredients in a small bowl and mix well.
• Run all ingredients through a meat grinder, return to bowl and mix again.
• Refrigerate for 30 minutes or so (optional).
• Put through the sausage maker attachment on meat grinder carefully guiding it onto a plate.
• Cut into desired serving size.
• Cook carefully on oiled BBQ or hotplate until cooked through, turning until browned on all sides.

CRISPY BACON & SAUSAGE CARBONARA

Steps:

• Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage casings and, with damp or lightly oiled hands, roll into small-ish balls.
• Heat a frying pan and cook the bacon or pancetta until really crispy. Remove and keep warm. Fry the sausageballs until golden and cooked through, remove and keep warm (a low oven is good for this). Cook the onion in the fat from the bacon and sausageballs (tip some out if you need to) until soft.
• In a small bowl, mix the egg yolks, cream, most of the Parmesan and most of the parsley with lots of black pepper and a pinch of salt. Drain the pasta, reserving a ladle of water. Tip the pasta back into the pan, off the heat, and add the egg mix, onions and sausageballs. Mix well, adding some pasta water until you have a sauce that coats the pasta. Tip into bowls, scatter over the remaining parsley and Parmesan, and top with the bacon.