I've been trying my hand at sausage making for a few years now . Had some good results with the traditional recipes ( pork ) . I wanted to try a chicken sausage . So I saved trimmings and some skin , and added some breast meat . Decided on Italian . I had 3 lbs of meat . Used my formula for 5 lbs ( when I use pork ) but lowered the salt and raised the amount of fennel and anise . Added olive oil for some fat . Rested in the fridge for 2 days . I let 2 dry to room temp today , then put them on a Weber kettle for a test . I really expected failure , but ended up with awesome . Very happy with the result . The look on my kids faces told the story , and made the effort worth it .