Chicken and sun dried tomato sausage recipe

Chicken and Sun-dried Tomato Sausage recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and flavorful chicken recipe? Look no further than this Chicken and Sun Dried Tomato Sausage recipe. This dish combines tender chicken with the bold and tangy flavors of sun dried tomatoes, creating a mouthwatering sausage that is perfect for any meal. With just a few simple ingredients and easy steps, you can enjoy a homemade sausage that is bursting with flavor. Whether you grill it, pan-fry it, or bake it, this recipe is sure to become a family favorite.

Keywords: chicken, sun dried tomato, sausage, flavorful, homemade

Chicken and sun dried tomato sausage recipe details

Chicken and sun dried tomato sausage recipe, recipe Rating: 4.7
Number of votes:122

Ingredients:

5 pounds boneless chicken thighs with skin

12 ounces onions, peeled and quartered

7 ounces red or yellow sun-dried tomatoes, soaked in hot water to soften (15 minutes), then drained

2 Tablespoons each of coriander seed, fennel seed, rosemary, and oregano, all ground together

1 Tablespoon each of celery seed, thyme, and kosher salt

Instructions:

This tender and savory sausage is a hit with guests as a treat for breakfast, hors d’oeuvres, or 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.

Grind the chicken and skins through a 1/4-inch plate, then grind the sun-dried tomatoes and onions. Mix all this into a large bowl along with the spices and salt, kneading and squeezing until all ingredients are well blended. For links, stuff the meat into hog casings and twist or tie at desired intervals; or shape into patties. Will keep refrigerated for 3 days or frozen 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 twice, until the sausage is cooked through. Alternatively, the sausage can be browned in a skillet.