Chicken Sausage

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken legs and thighs - deboned
		(do not skin or trim fat)
1/2 lb	227g / 8oz	Pork fat - cut into large chunks
3		Garlic cloves - peeled & minced
1 1/2 teaspoons	7.5ml	Coarse kosher salt
1/4 teaspoon	1.3ml	Ground white pepper
1/2 teaspoon	2.5ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground allspice
1/4 teaspoon	1.3ml	Dry mustard
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Dried tarragon
1 teaspoon	5ml	Dried parsley or 1 tbsp minced fresh
		Parsley
1/4 cup	59ml	White wine
1 teaspoon	5ml	Balsamic vinegar

Recipe Instructions

Work the chicken and pork fat through a meat grinder, using a small-holed disc and alternating ingredients. Add all the remaining ingredients and combine thoroughly. Form the mixture into patties, using about 1/2 cup for each. Preheat a medium nonstick fry pan over medium-low heat.

Add the patties, cover, and cook for 5 to 7 minutes or until lightly browned. Flip the patties and cook for another 5 to 7 minutes. The Chicken Sausage ahs a refrigerator shelf life of 5 days and may be frozen, uncooked, for up to 6 months.

YIELD: about 8 sausage patties

By Sean Coate

Source:
Homemade in the Kitchen

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