Well not this weekend but next available I will be putting this together as an experiment as promised all be it a bit late maybe. Here is the Recipe I came up with as a starting point after looking at about a dozen chicken sausage recipes to get an idea of the balance of seasonings in them. I had to try and calculate the rub ingredients and come up with a exceptable per pound of meat measurement. I am not 100% sure but I think I am close and would appreciate any suggestions from the masters of the sausage art. Snake Bitten Chicken Sausage Monterey 5 lbs chicken meat (white, dark, or both) 5 tsp ShooterRicks Snake Bitten Chicken Rub 1 1/4 tsp. caraway seeds, crushed 1 1/4 tsp. dried marjoram 1/2 cup shredded Monterey Jack Cheese Prepare the casings and grind the meat through a large disk. Mix the remaining ingredients with the meat. Chill the mixture for thirty minutes in the refrigerator. Grind through a small disk and stuff into casings. Refrigerate for up to two days or freeze Revision!! After discussion with some fine sausage makers This recipe is going to be dry unless you add at least 1 oz liquid per lb of meat. I suggest chilled chicken broth.