Chicken And Sun Dried Tomato Sausage Recipe
Servings: 1
Ingredients
- 5 lb boneless chicken thighs with skin
- 12 ounce onions peeled, quartered
- 7 ounce red or possibly yellow sun-dry tomatoes soaked in warm water to soften (15 min), then liquid removed
- 2 Tbsp. coriander seed plus
- 2 Tbsp. fennel seed plus
- 2 Tbsp. rosemary plus
- 2 Tbsp. oregano all grnd together
- 1 Tbsp. celery seed
- 1 Tbsp. thyme
- 1 Tbsp. kosher salt
Directions
- Grind the chicken and skins through a 1/4-inch plate, then grind the sun-dry tomatoes and onions. Mix all this into a large bowl along with the spices and salt, kneading and squeezing till all ingredients are well blended.
- For links, stuff the meat into hog casings and twist or possibly tie at desired intervals; or possibly shape into patties. Will keep refrigerated for 3 days or possibly frzn for 2 months.
- When cooking a batch for a houseful of guests, the hosts at the Gaslight Inn bake the links on a cookie sheet, pricking the skins of the links and draining once or possibly twice, till the sausage is cooked through. Alternatively, the sausage can be browned in a skillet.
- Comments: This tender and savory sausage is a hit with guests as a treat for breakfast, hors d'oeuvres, or possibly part of a bistro charcuterie plate. It is time-consuming and messy to make, so it's best to do a big batch and freeze it to have it on hand.
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