If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.

You can use store bought ground chicken (which is rare in the town near me) or you can grind your own. For this I used breasts, an ideal mixture would be breasts and thighs. The white bits on the right is from bread. To get the remaining amount of meat out of your grinder, tear up a slice of bread and run that through last.

In a mortar, add the white pepper, garlic, and coriander and pound with a pestle to combine. You can also use a blender for this if you desire. If using mostly powders, just pound the garlic.

Mix the pounded garlic mixture with the remaining ingredients, except the casings, by hand until fully mixed.

You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.

Shape the mixture into 5 sort of equal balls. Here I have the balls shaped, my funnel and pusher from my meat grinder, as well as 5 collagen casings.

Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube. Tie off the ends of each link with string.

The sausage is ready now, but to firm it up, place the sausage in the fridge overnight, totally optional to do this but recommended.

Poach then pan fry on low heat until cooked through and browned, turning often to prevent burning, or grill until cooked through.

Serve and enjoy.