Peel potatoes, chop into 1″ cubes. Place in a large microwave safe dish and cook on high for 10-15 minutes, or until fork tender. Set aside
Peel and chop your onions, chop mushrooms. Add both to a food processor, process until finely chopped / pureed. Add to bowl of cooked potatoes, mash until not quite smooth. Set aside.
Set your food grinder with the coarse disk, and process the chicken down. In a large bowl, combine chicken with potato mushroom mixture. Add remaining ingredients, mix well.
Following the instructions on your meat grinder / sausage stuffer, set it up with the appropriate nozzle to make sausages. Make the sausages whatever size you like – we usually aim for about the diameter and length of a kielbassa ring, but you can make them longer or shorter – a whole coil, as pictured, or individual sausages. Tie off ends, use a fork to poke a few holes in each sausage.
To cook, place in a pot of boiling water, turn heat down to a simmer, and allow to cook for about 30 minutes.
To serve: Pan fry cooked sausage in butter, either whole or sliced up.
* We used pork casings, available at most butchers, as it doesn’t cause him a problem, and it’s easy. If you need it to be NO pork, you’ll want to use synthetic casings – I have no experience with those, so I don’t have any advice there.