I’ve made British bangers using:
1.4 kg (3 lbs) lean pork shoulder
0.3 kg (3/4 lb) pork fat
170g (0.4 lb) rusk (kind of like bread crumbs, only better)
2 cups water
How can I convert this to chicken? I don’t mind using chicken thighs.
Some of you use Walton’s carrot fiber in your chicken sausages. I’m not sure that would be any better than the rusk, which will hold 2 to 3 times its weight in water. * But how to replace the pork fat? *
Any suggestions appreciated!