I picked up something like 20 lbs of boned chicken thighs at the local market (89¢ a pound!). So now its time for some chicken sausage! The boys aren't crazy about chicken thighs (nor am I), so making sausage with the chicken is a good deal.
I'll be making a 5-pound batch of the Thai-style chicken sausage I've made several times before ( a big favorite in our house), but I wanted to try something NEW as well. I read several chicken recipes and decided to create a version with some of the 'italian' ingredients I had on hand. so here's my go at...
"Chicken Sausage with Sun-Dried Tomatoes, Basil & Parmesan Cheese"
First the ingredients. I took the sun-dried tomatoes and soaked/marinated them for about 3 days in a good italian olive oil. The oil will pick up an orange hue & some of the 'tang' from the tomatoes. The tomatoes soften nicely.
Heres all the stuff:
Oh, and the chicken....
I ground up about 8.5 pound of the thighs; half of them had skin so in went the skin as well...
I separated the ground chicken into two bowls and added the ingredients to each. Hand-mixed both until a sticky paste formed. For the Thai-style sausage, I'm using 22mm natural sheep casings; for the other: 32mm pork casings.
All stuffed & ready to go:
Nice color on the NEW sausages...
I warmed up the poacher as I prefer to pre-cook all my chicken sausage. 165° and into the bath goes the larger links. These will cook for about 25 minutes until an IT of 165° is reached.
The thai-style took about 15 minutes due to the smaller diameter
SAMPLE time for the NEW sausage:
A nicely-spiced, juicy, flavorful chicken sausage.
These would go great with pasta & good marinara sauce. Garlicky, with an nice herbal basil flavor and the tang of the SD tomatoes is terrific! I'm very happy with these! My wife likes them better than the Thai-style—which used to be her favorite.
Here's a slice shot: the overall color should or would be a bit darker when these are grilled or browned in a pan. As they are pictured, they've only been lightly poached. A very tasty sausage, none-the-less!