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Chicken and sun dried tomato sausage recipe

Posted on Apr 4th, 2017
by Matthew
Categories:
  • Recipes

Chicken and Sun-dried Tomato Sausage recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Chicken and sun dried tomato sausage recipe. Read more below.
Chicken and sun dried tomato sausage recipe, recipe Rating: 4.5
Number of votes:109
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.

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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