Buffalo Chicken Sausages

Ingredients

• 4 pounds pounds skin on, boneless chicken thighs, cubed
• 1 cup Frank's Red Hot Buffalo Wings Sauce
• 1/4 cup Franks Red Hot Sauce
• 2 tablespoons Kosher salt
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• 1/4 cup apple cider vinegar, chilled
• Type of fire: Direct
• Grill heat: medium-high

Directions

1. In a large bowl, toss together the chicken, buffalo wing sauce, hot sauce, salt, paprika, and cayenne. Move the bowl to the refrigerator and keep it cold until you are set to grind.
2. Set a bowl over ice, then run the chilled mixture through a meat grinder fitted with the small die, letting the ground meat fall into that cold bowl.
3. Transfer the ground mixture to a stand mixer fitted with the paddle attachment. Beat it on low speed for 1 minute, then pour in the vinegar, raise the mixer to medium, and continue mixing until the liquid has disappeared into the sausage, about 1 minute more.
4. Shape a small patty from the sausage mixture, and tuck the remaining mixture back into the refrigerator.
5. Use either the microwave, with the patty on a plate, or a small frying pan heated to medium-high, and cook the patty until it is done all the way through. Taste it, then adjust the seasoning in the sausage mixture if needed.
6. Fill hog casings with the sausage mixture, then twist the filled casings into 6-inch links. Return them to the refrigerator until it is time to cook.
7. Light 1 chimney full of charcoal. Once the coals are burning and coated in gray ash, dump them onto the coal grate and arrange them in an even layer across the whole surface. Put the cooking grate on the grill, close the lid, and let it heat for 5 minutes. Scrape the grate clean and oil it.
8. Cook the sausages over direct medium-high heat. When an instant read thermometer pushed into the center of a link reads 160 degrees F, take the sausages off the grill. Rest them for 5 minutes, then serve.