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Started to run low on some of them jerk chicken sausages. Took 20 of my own home grown japs some dried habs and green onions chopped. Each Tupperware is 1 recipe of jerk.
Once it is pureed it takes on a nice color.
Ground the chicken through the small plate.
Mixed the jerk and the ground chicken together. Into the refrigerator to meld over night. 
I am almost out of the collagen casings I had purchased. So before I get a lashing...I intend to go to real casings, as soon as these are finished. I was wandering through our wonderful forum recently and found a thread on collagen casings, not soaked. I loaded the 32mm casing onto the stuffer tube dry. What a difference that makes. The moisture from the meat does the job immediately. IMHO much easier to work with this way. 
4 lbs of chicken into sausages. 80% thigh meat to 20% breast meat.
I have also recently added to the plate collection. A #12 bean plate purchased through LEM. This also makes a big difference in the texture of the meat once stuffed.
We vac packed them into packages of 5 and to the freezer they went.Thank you for lookin' at my sausages!
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