Basic Fresh Poultry Sausage

Day 1: Fabrication and Pre-Seasoning

1. Cut the poultry into about 2-in. (5-cm) dice.
2. Cut the fats into about 1-in. (2.5-cm) dice.
3. Mix the poultry and the seasonings in a nonreactive container.
4. Cover the poultry and refrigerate for 24 hours.
5. Mix the fats in a plastic bag and re