I wanted my first foray into sausage to be a chicken sausage. I had some ideas for it, but I was wondering, what do you get to grind up? Do you just go in with a whole thing of legs and skin? I'd also imagine that you don't use much of the breast, because of the very low fat content. These will probably be bulk sausage, but i am going to vacuum them. From what I've researched, the only real benefit to skins is that it marries the flavors more, which vacuum packing would accomplish. Any information is appreciated.
