Chicken and bacon sausage
Posted: Tue Jul 12, 2005 11:23 amI finally got around to make some chicken & bacon "snorkers" this weekend for a family BBQ and I have to say they came out very well and a lot of complimentry comments were made. If anyone is interested the recipe I have listed it as follows:-
1 kg of Freerange chicken thigh meat
750 gramm of cured belly ( Used Franco's Smoked Cure)
4 off Woodpigeon breasts (Teach them to try to eat my peas!)
60 gramm of breadmix seasoning (Franco)
half a pint of iced water.
Method: Mince meat, add seasoning and water and stuff into Hog casings.
As you can see its pretty basic but sometimes the simple recipes taste best
NB Woodies are optional
1 kg of Freerange chicken thigh meat
750 gramm of cured belly ( Used Franco's Smoked Cure)
4 off Woodpigeon breasts (Teach them to try to eat my peas!)
60 gramm of breadmix seasoning (Franco)
half a pint of iced water.
Method: Mince meat, add seasoning and water and stuff into Hog casings.
As you can see its pretty basic but sometimes the simple recipes taste best
NB Woodies are optional