3 pounds dark chicken meat, cut into 1 inch cubes 3 cloves garlic, chopped 3 shallots, chopped ¼ cup plus 2 tablespoons cilantro, chopped 4-5 jalapeno peppers, chopped 4 four ounce cans chopped green chiles, well drained 3 teaspoons kosher salt 3 tablespoons tequila
Place all ingredients listed in a large stainless steel bowl. Wrap well with plastic and place in refrigerator overnight. Assemble the grinder attachment fitted with the coarse plate. Attach food grinder to the mixer. Turn the stand mixer to speed 4 and grind all ingredients into a mixing bowl. Grind a slice of bread last to get any remaining meat through the grinder. If you are making sausage patties, form patties and either cook immediately or wrap well with plastic and refrigerate. For stuffing sausages: Wash the grinder attachment well. Give the parts a final rinse in cold water and dry them well. If using natural casings, soak in water for at least 30 minutes to an hour and then allow lukewarm water to run through the entire casing to remove any salt. Assemble the sausage stuffer using the large sausage nozzle and attach stuffer to the mixer. Tie the end of the casings. Place ½ the ingredients into the tray. Slowly feed the ground meat mixture into the feed tube with the pusher. Support the casing with your hand. Fill each sausage about 4-5 inches long. Fill the sausage firmly but do not overfill as the sausage can burst. Stop the machine at each 4-5 inch interval to twist the sausage into links. Continue with the remaining meat. Place a slice of bread through the machine to remove any meat left in the sausage nozzle. Prick the casings randomly with a toothpick to release any air that has been trapped. Cook or freeze sausage immediately. Sausage may be refrigerated for up to two days.