SOUTHWEST GREEN CHILE SAUSAGE

1 3/4 lbs. boned chicken thighs with skin (or 1 3/4 lbs. ground chicken)
1 3/4 lbs. boned turkey thighs with skin ( 1 3/4 lbs. ground turkey)
1 jalapeno chiles, seeded, deveined, finely chopped (about 1 or 2 tbsp.)
2 tsp. ground cumin
1 pinch ground cinnamon
1/3 cup pure New Mexican chile powder
1/2 tbsp freshly ground black pepper
1/2 tsp. ground cayenne pepper
1 1/2 tbsp kosher salt
1/4 cup amber beer (such as Dos Equis)
2 TBSP tequila (optional)
1 fire-roasted Anaheim chile, seeded, deveined and chopped
1 bunch cilantro (4 to 6 ounces), chopped (about one cup)

If using chicken and turkey thighs, coarsely grind the meat and skin or chop coarsely in batches in processor. Place in a large bowl or plastic tub.

Add the remaining ingredients to the chicken and turkey and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper and other seasonings.

Divide the sausage into 7 or 8 portions, wrap tightly in plastic wrap or foil, and refrigerate for up to 3 days or freeze for later use.

Makes 7 or 8 (half-pound each) packages
Source: Bruce Aidells