HOME MADE JERK CHICKEN SAUSAGES

PORTIONS: 16 Sausages, 2 oz each

INGREDIENTS
2lb. chicken, skinless, deboned, diced or cut in strips
2.5 oz. pork fat
1 tbsp. Jamaican Jerk seasoning
½ tsp. garlic powder
1 tsp. paprika powder
1/4 tsp. salt
Collagen sausages casings
Twine to tight up the sausages

PREPARATION
Place the chicken in a bowl and mix it well with the Jamaican Jerk seasoning, garlic powder, paprika and salt.
In a kitchen Aid machine, ground the chicken together with the pork fat.
Mix well the chicken with the 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 too tight or the sausage will burst open.
Make one long sausage. Choose a length of the sausage you want to make, and  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                   97.1         Monounsaturated Fat   2.0 g                Dietary Fiber 0.1 g
Total Fat                    5.2 g       Cholesterol                51.2 mg           Sugars             0.0g
Saturated Fat             1.6 g       Sodium                    265.8 mg            Protein          12.0 g
Polyunsaturated Fat  0.9 g        Potassium               142.0 mg           Carbohydrate   0.3 g