Sausage is such a versatile item that we can bring into the kitchen, we tend to always go towards the the italian styles and sometimes throw in a kielbasa, or chorizo. This is an insult to the type of culinary treasures we can unlock if we open our minds and use a few new skills.

What you will need:

  • Chicken thighs 2.5 lbs
  • Chicken skin 1 lbs
  • Dried apricots 1/2 Cup
  • Red onion 1 Each
  • Almonds 1/2 Cup
  • Honey 3 Tablespoons
  • Garlic 4 Cloves
  • Salt 1 Tablespoon
  • Cilantro 2 Tablespoons (Fresh, chopped)
  • Parsley 2 Tablespoon (Fresh, chopped)
  • Turmeric 1/2 Teaspoon
  • Cinnamon 1/2 Tablespoon
  • Ginger powder 2 Teaspoons
  • Coriander 1/2 Tablespoon
  • Paprika 1/2 Tablespoon
  • Cayenne pepper 1 Teaspoon
  • Black pepper 1/2 Tablespoon
  • 22mm Sheep casings (Can also be synthetic)
  1. Chill the meat, fat from meat, and skin all separately almost until it is frozen.
  2. Grind the meat in a grinder with a medium or 1/4 inch plate, and then the fat with a fine or 3/16 plate. Add the salt and refrigerate the mixture for three hours to form a thick paste.
  3. Chop the almonds and apricots fine and add to the meat mixture.
  4. Place onion, garlic, and honey in a food processor and pulse until a fine consistency is formed.
  5. Mix all of the rest of the ingredients into the meat mixture and begin to stuff the casing. Twist the casing to form links every 3.5 – 4 inches.
  6. Use within a few days or freeze, chicken sausage is very perishable.

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