Homemade Chicken Sausage

380 g (around 12 oz) Boneless Skinless Chicken Breast
124 g (around 4oz) Bacon
11.38 ml (2 tsp) Goya Sazonador Total
59.1470 ml (2 oz) Heavy Cream
11.38 ml (2 tsp) lime zest

Cut up chicken breast into small cubes and cut up your bacon. Put cut up meat in a bowl add seasonings and lime zest and mix completely. Grind with a medium die and then mix the heavy cream into the ground meat.

I did not bother to stuff this sausage as I was eating it tonight. It was a little dry I probably should have added more bacon fat and less lean or add 113.398 g (4 oz) of butter cut up into cubes to grind in for more fat. If I had any I could have thrown in the chicken skin for more fat. It came out good though and tasted great despite being a little dry. The lime zest was a great idea and I will definitely be including that again in the future.

edit: To be honest with myself it is likely that the sausage was slightly dry due to being overcooked. The proportions of fat and lean are good as is.

follow up edit: I made this recipe again only this time I used mostly bacon fat and trimmed off the lean. I used the proportions as given above and it came out juicy and delicious. I also kept close track of cooking time and temp 😉.

note: Special equipment required. Meat Grinder and zester (micro plane).