Chicken Sausage!!!

Tom and I have all of these chickens and we don't always want to eat them straight up. So I did some searching and found a few recipes for sausage spice mixtures and improved on them. In my recipes all the herbs and spices are dry, but you could use fresh just adjust the amounts appropriately, four times the amount fresh. When making spice mixtures I find it easiest to throw everything in a spice grinder and blitz. With the breakfast Sausage recipe this works very well, with the others it's a matter of preference. If you don't have a grinder, a mortar and pestle works, or the back of a spoon on a chopping block to crush seeds and spices.

Breakfast Chicken Sausage
For every pound (lb) of ground meat add:
1 tsp. ground Sage
1 tsp. salt
1/2 tsp. ground black pepper
1 T. Brown Sugar
1/2 tsp. crushed Red Pepper
pinch of cloves
1/4 c. of reserved chicken fat

Put all the spices in a food processor and blitz it fine and well mixed. Add fat and spices to ground meat and mix (I use the kitchen aid for this). Patty out freeze on cookie sheets lined (or not) with wax paper. Once frozen put them in a large storage bag for the freezer. You can take them out and cook them from frozen right in your skillet.

Hot Italian Sausage
For every pound (lb) of meat add:
1 tsp. salt
1/2 tsp. each of black pepper, parsley, garlic powder, crushed red pepper
1/4 tsp. each of paprika, onion powder, basil, oregano, crushed anise seed

Favorite Sausage
For every pound (lb) of meat add:
1/2 Tbs. salt
4 tsp. Paprika
1/2 Tbs. Garlic powder
1/2 tsp. Fennel seed crushed
1 tsp. black Pepper
1/2 tsp. crushed red Pepper