This week was so hectic at work I forgot to thaw my pork to make Chinese Sausage, so yesterday as I was contemplating what I was going to make this weekend and since I have a half used bottle of Sun Dried Tomatoes staring at me every time I open the fridge I bought some boneless chicken thighs to try this recipe, while I was there I spotted some boneless lamb shoulder, I ran across a Merguez recipe and was surprised to learn they were made with lamb, so I decide to make some Merguez too.
This is Saturday morning's breakfast, the home made Belgian Waffles with reduced strawberries and whipped cream were to be the star, but..., the sausage stole the show, they were very, very good.
I know, your asking where are the strawberries..., this is my "diabetic" plate, cream cheese instead of the strawberries. (I didn't take more pics because this was just the test patty, we were eating breakfast..., but it was so good I just had to take a pic, I'll post more when I make burgers out of it.)
If you like chicken sausage or have never tried chicken sausage, I suggest you try these, I think you will be surprised.
I made some burgers out of the sausage.
On the grill.
Plated up, Sun Dried tomato mayo, lettuce, tomato, on Brian's wife's egg dough bun recipe.
Sun Dried Tomato & Chicken Sausage
5lbs Chicken thighs and skin
37 g salt
350 g sun dried tomatoes (I more than doubled the original recipe, just didn't look like enough)
30 g basil, fresh
7 g black pepper (I used 1/2 black and 1/2 tellicherry because it smells and tastes so good)
7 g tarragon, fresh (I used 3.5 g dry because I couldn't find any fresh)
7 g garlic, granulated
5 g coriander, ground
1/2 cup dry white wine
Cut chicken into 1 1/2-2 inch cubes and place in freezer until almost frozen.
Grind through medium plate and put in fridge.
Coarsely chop basil, tarragon, garlic and tomatoes.
Mix all dry ingredients together with wine and add to the meat along with the basil, tarragon, garlic and tomatoes, mix well and store in fridge overnight.
Use to make patties or stuff into casing, cook within a couple of days or freeze.
I don't have any pics of the Merguez, I'll be stuffing them later today, however the test patty was very promising.
Thanks for looking at my Q-view.
Edited by JustPassingThru - 3/7/11 at 10:08pm