Wholy Living Recipe
                   Smokey Southwest Chili Sausage
By Debbie Deitz

 5 - 6# boneless skinless chicken (breasts & thighs)

      1/2 C olive oil                 3 T cilantro, dried & chopped         

      1 T garlic powder            1 t liquid smoke

      3 T smoked paprika        3 T dry minced garlic      

      6 T ground cumin            1 T sea salt

      2 T chipotle powder        1/2 C green chili, diced


· Cut chicken into 1” pieces, placing in flat container, cover, freeze for 30 minutes or until firm. Grind chicken through course grinding plate (if available), then grind again using medium grinding plate or twice through the medium plate for fine, pliable ground meat.

· In large bowl, combine ground chicken with remaining ingredients. Mix well with hands.

· In the small skillet, fry 2 T of sausage thoroughly for a test. Add additional spices if needed. Cover tub of meat. Refrigerate for 30 minutes.

· Stuff sausage into casing or form into bulk sized portions or patties. Package & refrigerate up to 4 days uncooked or freeze up to 3 months.

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