Rinse the pork casings thoroughly to remove the salt and pull them over the top of your sausage filling tube.
Grind the chicken meat twice with the 8mm. blade of your grinder.
Put the sausage tube on top of your stuffing machine and take about 10 cm. of the pork casings in your hand before you start to fill it. Don't knot the pork casings or you'll risk having air bubles in the sausage.
Gently let the chicken mince slide into the pork guts while guiding the casing with your hand. At the desired length turn the sausage a couple of times to tie it up. Go on this way until all mince is gone.
Prepare your Smoker for an indirect session at medium heat. (150-180°C). At this temperature and by cooking them indirect the Smoked sausage will remain juicy.
You are looking for a sausage with more fat or you'll want a cheaper version of this smoked chicken sausage? Try making this recipe with chicken thighs only.