41 Buffalo Wing-Style Sausages

Makes 6 pounds, 8 ounces

Ingredients

• 5 pounds chicken, all thigh meat, or ½ breast ½ thigh, boneless, skinless
• 1 pound 8 ounces pork fatback
• 2 ounces kosher salt
• ½ ounces black pepper
• 5 teaspoon cayenne
• ½ cup ice-cold water
• 2 tablespoon hot sauce
• 13 to 14 feet prepared sheep casings, or as needed

Steps

1. Cut the chicken and fatback into 1-inch cubes. In a mixing bowl, combine the meat and fat with the salt, pepper, and cayenne pepper. Transfer mixture to plastic storage bags and semi-freeze.
2. Grind the meat mixture through the medium plate (¼ inch) into a mixing bowl over an ice bath.
3. Transfer the mixture to a mixer with a paddle attachment and add the water and hot sauce. Mix on speed # 1 for 1 minute, then on speed #2 until sticky, 15 to 30 seconds.
4.  Make a taste tester and adjust seasoning if necessary.
5. Place the mixture into a sausage stuffer, making sure there are no air pockets. Stuff into the prepared casings. Measure, pinch, and twist into 2-inch lengths and tie with string.
6. Poach the sausages in 160° to 170°F salted water to an internal temperature of 150°F.
7. Shock the sausages in an ice water bath until they drop to an internal temperature of 50°F.

The sausages may be stored under refrigeration for up to 1 week; however; they are best used fresh as soon as you make them.