Chicken Sausage

2 1/2 pounds chicken legs and thighs, deboned

(do not skin or trim fat) 1/2 pound pork fat, cut into large chunks

3 garlic cloves -- peeled & minced

1 1/2 teaspoons coarse kosher salt

1/4 teaspoon ground white pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/4 teaspoon dry mustard

1 teaspoon dried basil

1 teaspoon dried tarragon

1 teaspoon dried parsley or 1 Tbsp minced fresh

parsley 1/4 cup white wine

1 teaspoon balsamic vinegar

Work the chicken and pork fat through a meat grinder, using a small-holed disc and alternating ingredients. Add all the remaining ingredients and combine thoroughly. Form the mixture into patties, using about 1/2 cup for each. Preheat a medium nonstick fry pan over medium-low heat. Add the patties, cover, and cook for 5 to 7 minutes or until lightly browned. Flip the patties and cook for another 5 to 7 minutes. The ahs a refrigerator shelf life of 5 days and may be frozen, uncooked, for up to 6 months.

YIELD: about 8 sausage patties