Re: Chicken sausage
I have been making a chicken sausage for several years….before I found Waltons.
I use 50/50 chicken breast meat/pork (Boston Butt). I add fresh green onion chopped and a sausage seasoning I buy at my local grocery. I grind it and stuff it and then grill it. However, it’s great just making Patties and frying in a skillet. The guys at camp expect me to show up with it now days so ….

I guess I always considered it more of an Italian type of sausage. I use the natural hog casings. I may be way off on the terminology of it. I was just copying a sausage that I had years ago in Vicksburg MS at a deer camp. Didn’t have any idea I would ever make sausage at the time I originally ate it or I would have ask more questions about what was in it.