SPICY LOUISIANA SAUSAGE

2 cups sliced onions
1 1/2 lbs. boned chicken thighs without skin (or 1 1/2 lbs. ground chicken)
1 1/2 lbs. boned turkey thighs without skin (or 1 1/2 lbs. ground turkey)
1/2 lb. bacon, cut into pieces
1/4 cup paprika
1 1/2 tbsp chopped garlic
1 tbsp freshly ground black pepper
4 tsp. kosher salt
2 tsp. dried thyme
2 tsp. yellow mustard seed
1 tsp. dried ground sage
1 tsp. dried oregano
1 tsp. dried red pepper flakes
1 tsp. english-style dry mustard (like colemans)
1 tsp. sugar
1 tsp. ground cayenne pepper
1/2 tsp. ground allspice

Simmer the onions in water until translucent, about 5 to minutes. Cool under cold running water and drain. (Make sure onions are cool. They can be prepared ahead of time and refrigerated until needed).

Coarsely grind the onions with the chicken, turkey and bacon, or chop coarsely in a food processor. If using previously ground chicken or turkey, coarsely grind or chop the onions and bacon and then mix thoroughly with the ground poultry.

Add the remaining ingredients to the ground meat mixture in a large bowl or plastic tub and mix 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