HOME MADE CHICKEN AND SUN-DRIED TOMATO BREAKFAST SAUSAGES

PORTIONS: 16 sausages ( 2 oz each )

INGREDIENTS
2 lb. chicken, skinless deboned and diced or cut in strips
2.5 oz. pork fat ( optional, remove 28 calories from each sausage if do not use. It will be dry )
1cups sun-dried tomatoes
½ tsp. garlic powder
½ tsp. sage powder
½ tsp. oregano
1 tsp. paprika
½ tsp. salt or to taste
3/4 tsp. black pepper
Collagen casings
Twine to tight up sausage.

PREPARATION
Place the chicken in a bowl and mix it well with the garlic powder, sage powder, oregano, paprika, salt and pepper.
In a kitchen Aid machine, ground the chicken together with the sun-dried tomatoes and pork fat.
Mix well the chicken with the sun-dried tomatoes and pork fat.
Make a small patty and cook it in a pan and taste it. Adjust seasoning if necessary.
Place the sausage stuffer in the machine.
Tight up one end of the sausage casing and place the other end over the stuffer tube, and fill in the sausages casing. Do not fill in to tight or the sausage will burst open.
Make one long sausage. Choose a length of the sausage size you want to make an at that point twist the sausage. The next sausage, twist it in the opposite direction and keep repeating this process until the end and tight it up with the twine. Tight with twine every single sausage and refrigerate immediately. Can be kept in refrigerator for two days, after that is recommendable to freeze it. 

NUTRITION FACT PER SERVING ( 1 sausage, 2 oz  )

Calories                 105.7          Monounsaturated Fat  2.0 g                Dietary Fiber 0.5 g
Total Fat                    5.3 g       Cholesterol                51.2 mg           Sugars             1.3 g
Saturated Fat             1.6 g       Sodium                    265.8 mg            Protein          12.0 g
Polyunsaturated Fat  0.9 g        Potassium                258.8 mg           Carbohydrate   2.2 g