www.sausagemaking.org

Chicken thigh meat and fat 1100 g (from 8 thighs)
Chicken stock (homemade) 225 mL (1 cup)
Fresh bay leaves 2
Dried lemon peel 1.5 g (1 t)
Fresh garlic clove chopped 2 g
Fresh thyme 1.5 g (1 t)
Fresh parsley chopped 4 g (1 T)
Black pepper 2 g (1 t)
Salt 21 g (1 1/2 T Morton kosher)
Breadcrumbs 75 g (3/4 c)

Cube the chicken meat and place in freezer. Chop the bay leaves and put into chicken stock. Boil the chicken stock until reduced to 75 mL (1/4 cup) and strain. Cool stock in an ice bath (it will gel). Measure out the rest of the seasonings and scatter them over the frozen chicken meat. Grind through a coarse plate into a bowl chilled with ice. Add breadcrumbs and gelled chicken stock and mix until a sticky mass forms. Stuff into sheeps casings and link. Allow to bloom overnight in the refrigerator. Poach at 170 F for 10 minutes. Cool quickly, then vacuum pack and freeze. The seasoning blend is based on the chicken brine recipe of Thomas Keller in Ad Hoc at Home. This chicken sausage tastes like - chicken.











edited to add approx. US measures

Many thanks, another one for the "to do list".

Regards Gazza.

...and for mine!

Phil

could you freeze it uncooked?

Yes they can be frozen uncooked. Because they were made with chicken fat instead of pork backfat, they need to be cooked very gently (I recommend poaching then briefly frying). I hope you will try them.

They look good
I hate the steamed chicken skin taste in commercial chicken sausages it puts me right off this looks like something I would enjoy