Chicken Sausage With Basil And Tomatoes

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Michael Ruhlman

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Ingredients

3 1⁄2 pounds/1.5 kilograms boneless, skinless chicken thighs, cubed

1 1⁄2 pounds/675 grams pork back fat, cubed, diced into 1-inch pieces

3 tablespoons/40 grams kosher salt

1 teaspoon/3 grams freshly ground black pepper

1 1⁄2 teaspoons/9 grams minced garlic

4 tablespoons/24 grams tightly packed chopped fresh basil

1⁄2 cup/100 grams fresh diced roma (plum) tomatoes

1⁄4 cup/60 grams diced sun-dried tomatoes

1⁄4 cup/60 milliliters red wine vinegar, chilled

1⁄4 cup/60 milliliters extra virgin olive oil

1⁄4 cup/60 milliliters dry red wine, chilled

10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed

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