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)
- Chill the meat, fat from meat, and skin all separately almost until it is frozen.
- 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.
- Chop the almonds and apricots fine and add to the meat mixture.
- Place onion, garlic, and honey in a food processor and pulse until a fine consistency is formed.
- 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.
- Use within a few days or freeze, chicken sausage is very perishable.