2 Lbs. skinless chicken double ground (if preferred you could substitute pork shoulder)
17 gr. Diamond Crystal Kosher salt
180 gr. chicken or pork fat
120 grams of fried scallions, onions and cilantro (start with 40 grams of each ingredient which will reduce in the oil)
200gr. Chopped Jalpapeno
60 gr. grated tomato
25g grated or minced garlic
31 g of chopped cilantro
3 gr. ground white pepper
3 gr. ground Cumin
Grind your own chicken or buy skinless, well ground chicken thighs.
Add to a Kitchen Aid or other stand mixer along with salt. Combine for several minutes until the mixture is quite sticky. Place mixing bowl in refrigerator until everything else is ready
Add all the oil to the frying pan and add the onions, scallions, and cilantro until soft. Add 1 Tbs of ground cumin when done and then set aside until room temperature or even cool. The object will be to make an emulsion of this fat and the chicken, and this is facilitated if both are somewhat cool.
Chop the jalapeno and cilantro
Grate the tomato and the garlic
Assemble the remaining 2 Tbs. Cumin and the white pepper
Run the mixer and add the oil and it's contents, along with the jalapeno, tomato, garlic, pepper and Cumin.
Mix thoroughly
Let the combination of flavors meld overnight
Make sausages as you would normally.
Eat within three days or double wrap in plastic wrap and freeze.
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