For The Marinade:
- 4 TSP paprika
- 4 TSP cumin
- 2 TSP garlic powder
- 2 TSP onion powder
- 2 TSP allspice
- 2 TSP ground tumeric
- 2 TSP kosher salt
- ½ TSP ground cinnamon
- ½ TSP freshly ground black pepper
- ⅛ TSP cayenne
- 4 TBS extra virgin olive oil
For The Sausage:
- 4½ LBS boneless skinless chicken thighs (sliced into long strips)
- 1 LB pork fat (sliced into long strips)
- 31 OZ canned chickpeas (drained and rinsed)
- 43 GR (~2 C) fresh parsley
- 10 cloves garlic
- 2 TSP salt
- 1 TSP black pepper
- Combine the spices and oil of the marinade and mix into a paste. Place the chicken in a large bowl. Add the marinade to the chicken and mix with gloved hands to coat evenly. Cover with cling wrap and refrigerate overnight (at least 4 hous).
- Re-mix the marinaded chicken to ensure seasonings and juices are evenly distributed, then arrange the the chicken and pork fat strips in a single layer on a half-sheet pan covered in cling wrap and par-freeze. While waiting for the chicken and pork fat to firm up, set up your grinder. Once the chicken and pork fat have firmed up (but not frozen all the way), grind on a coarse setting.
- Coarsely mince the garlic and sautee. Put the chickpeas, sauteed garlic, fresh parsley, salt and pepper in a food processor and pulse to break the chickpeas into breadcrumb sized bits. Add to the ground chicken and mix well.
- If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly.
- Cover the mixture and place in the fridge for 4 hours or overnight to allow the texture and flavors to improve.
- Stuff sausage into casings using your preferred method taking care to pop air bubbles and not to over-stuff the casings. Twist into links. If using collagen casings, place on a sheet pan and allow to rest in the fridge overnight to allow the casings to hydrate properly. Divide into individual links. If freezing for storage, first freeze individually on a sheet pan, then wrap tightly in foil (or vacuum-seal).
Yields 25-30 sausages.