Grilled Spicy Mango Chicken Sausage

Ingredients

• 1 cup mango juice
• 5 pounds skin on, boneless chicken thighs, cubed
• 7 oz dried mango, finely chopped
• 3/4 cup finely chopped jalapeno, seeded
• 1/2 cup finely chopped fresh cilantro
• 1 tablespoon minced fresh garlic
• 2 tablespoons Kosher salt
• 1 tablespoon paprika
• 1 teaspoon freshly ground black pepper
• 1/2 cup ice cold water
• 10 feet hog casings, soaked in tepid water for at least 30 minutes and rinsed
• Type of fire: Direct
• Grill heat: medium-high

Directions

1. Pour the mango juice into a small saucepan and bring it up to a boil over medium heat. Let it bubble until it turns syrupy and measures 1/4 cup, then take it off the burner, let it come down to room temperature, and chill it in the refrigerator until cold.
2. In a large bowl, put together the chicken, mango, jalapeno, cilantro, garlic, salt, paprika, and black pepper. Keep the bowl cold until you are ready to run the mixture through the grinder.
3. Pass the chilled mixture through the small die, letting it fall into a bowl nestled in ice.
4. Fit a stand mixer with the paddle attachment and beat the ground mixture on low for 1 minute. Pour in the reduced mango juice and the water, turn the mixer to medium, and keep mixing until the liquid has worked in, about 1 minute more.
5. Shape a small patty from the sausage mixture, and tuck the remaining mixture back into the refrigerator.
6. Set a small frying pan over medium-high heat and cook the patty all the way through. Taste it, then adjust the seasoning in the sausage mixture if it needs it.
7. Fill the hog casings with the sausage mixture and twist them into 6-inch links. Refrigerate the links until it is time to cook.
8. Light 1 chimney full of charcoal. Once the coals are burning and coated with gray ash, empty them onto the coal grate and spread them evenly across the whole surface. Put the cooking grate on, close the grill, and let it heat for 5 minutes. Clean the grate and brush it with oil. Cook the sausages over direct medium-high heat until an instant read thermometer placed in the center of a link reads 160 degrees. Take the sausages off the grill, let them sit for 5 minutes, and serve.