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Receta Chicken And Sun Dried Tomato Sausage
by Global Cookbook

Chicken And Sun Dried Tomato Sausage
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Ingredientes

  • 5 lb boneless chicken thighs with skin
  • 12 ounce onions peeled, quartered
  • 7 ounce red or possibly yellow sun-dry tomatoes soaked in warm water to soften (15 min), then liquid removed
  • 2 Tbsp. coriander seed plus
  • 2 Tbsp. fennel seed plus
  • 2 Tbsp. rosemary plus
  • 2 Tbsp. oregano all grnd together
  • 1 Tbsp. celery seed
  • 1 Tbsp. thyme
  • 1 Tbsp. kosher salt

Direcciones

  1. Grind the chicken and skins through a 1/4-inch plate, then grind the sun-dry tomatoes and onions. Mix all this into a large bowl along with the spices and salt, kneading and squeezing till all ingredients are well blended.
  2. For links, stuff the meat into hog casings and twist or possibly tie at desired intervals; or possibly shape into patties. Will keep refrigerated for 3 days or possibly frzn for 2 months.
  3. 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 possibly twice, till the sausage is cooked through. Alternatively, the sausage can be browned in a skillet.
  4. Comments: This tender and savory sausage is a hit with guests as a treat for breakfast, hors d'oeuvres, or possibly 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.