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This is a bright, lightly spiced sausage that is a fantastic spring Pinot Noir pairing. Serve this with a fresh salad or with simply grilled vegetables like broccolini or asparagus. 

Ingredients:

- 2.2 kg Boneless, skinless chicken thighs, large dice

- 1 kg Pork fat, large dice

- 50 g Salt

- 7 g #1 Curing salt

- 140 g Roasted red chilis (Bell for mild, Fresno for spicy), deseeded, no skin

- 20 g Garlic cloves

- 80 g Nonfat milk solids

- 4 g Coriander, ground

- 7 g Black pepper, ground

- 13 g Yellow mustard seed

Instructions:

1. For kitchens without a meat grinder:

   - Use 1.5 kg ground pork and 1.5 kg ground dark meat chicken.

   - Place all remaining ingredients in a food processor and pulse until a paste forms.

   - Mix the paste with the ground meats until well combined.

2. For kitchens with a meat grinder:

   - Combine all ingredients in a large container.

   - Cover and refrigerate overnight.

   - The next day, grind the mixture using a meat grinder with a medium cutting die.

3. Stuff the mixture into natural pork casings or shape into patties.

4. Pan sear or grill until the internal temperature reaches 165°F (74°C).