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Provencal Chicken Sausage

post #1 of 10
Thread Starter 

I was killing time in the bookstore the other day and started browsing through the cookbooks that specialized in sausage.  With the wealth of recipes and information that is available on the Internet nowadays, I wasn't too interested in buying, but started flipping through them anyway. 

 

In one of the books, a particular recipe caught my eye: Provencal Chicken Sausage.  It's no secret that Provence, France is one my favorite regions to cook from, it even shows up occasionally in my throwdown entries.  So I quickly took some pics of the recipe and tried it out tonight.

 

Provencal Chicken Sausage

 

3 lbs chicken thigh meat, with skin (I purchased a 5 lb package of bone-in chicken thighs and de-boned them)

3 T olive oil

2 medium shallots

3 cloves of garlic

5 T dry white wine

1/2 cup diced sundried tomatoes

3 T freshly chopped Italian parsley

3 T nonpariel capers, rinsed

3 tsp herbes de Provence

zest of 1 orange

2.25 tsp salt

3/4 tsp black pepper

 

 

 

I started by cutting up the chicken meat.

 

 

 

While the chicken was in the freezer firming up, I sauteed the shallot and garlic.

 

 

 

I combined it with the rest of the ingredients.

 

 

 

The chicken was ground using the course plate.

 

 

 

Next I added in the flavoring agents.

 

 

 

I combined the meat and flavoring agents while leaving the meat as course as possible, mostly because that's the way I prefer it.

 

 

 

God bless the LEM stuffer.

 

 

 

Linked and ready...I probably could have made them a little smaller, but I got excited.

 

 

 

My favorite way of cooking sausages is over indirect heat until they hit 160.

 

 

 

Done!

 

 

 

Sliced view!

 

 

 

I put these on buns, one with a nice french mustard and one with a homemade rosemary aioli.  I preferred the aioli. 

 

For next time I would cut the capers by 1/3 and the orange zest by 1/2, but otherwise they were very light and refreshing sausages.   My wife, who is picky about chicken and even pickier about sausages absolutely loved them.

post #2 of 10

Sounds like a great recipe!  I'm intrigued by the herbes de Provence, caper, and orange zest flavor that you've got going on there.  That cross-sectional picture looks amazing...juicy and with great texture and color.

 

Thanks for posting this...I'm book marking it.  I've now got 2 chicken sausage recipes on my "to do" list: yours and Couger78's Thai chicken sausage.

 

p.s. I agree about the fabulousness of the LEM stuffer. Until I went back and tried to use a KitchenAid standing mixer stuffer attachment, I had no idea how much better it made life.

 

Have a great night!
Clarissa

post #3 of 10

Looks wonderful....nice q-views!

 

Kat

post #4 of 10

Looks delicious! Makes me want to invest in a sausage stuffer. Maybe one day when I have more space in my kitchen...

 

That also looks like it would be great in a pasta dish. Bow ties with Alfredo sauce + that chicken sausage would make a mighty fine winter time sunday dinner. 

 

Charlie

post #5 of 10

This looks great and is another addition to my try list. Thanks for posting.

post #6 of 10
Quote:
Originally Posted by Disco View Post

This looks great and is another addition to my try list. Thanks for posting.

The problem is my "try list" is getting too big and cannot try everything because the family like the items they have been accustomed to.

post #7 of 10

icon14.gif Great job, the sausage sounds and looks good!

 

"My favorite way of cooking sausages is over indirect heat until they hit 160."

 

Just a thought.... for you, your families and friends health, next time you should consider cooking those sausages to 165°F IT.

 

biggrin.gif Glad I'm not trying to earn a living selling cook books..... 

 

post #8 of 10

Thanks for sharing!  I'm so inspired to get into making sausage!  It looks delish!!

post #9 of 10
Quote:
Originally Posted by JP61 View Post

icon14.gif Great job, the sausage sounds and looks good!

 

"My favorite way of cooking sausages is over indirect heat until they hit 160."

 

Just a thought.... for you, your families and friends health, next time you should consider cooking those sausages to 165°F IT.

 

biggrin.gif Glad I'm not trying to earn a living selling cook books..... 

 

X2 no way would I eat ground chicken at 160*

post #10 of 10
Quote:
Originally Posted by BigTrain74 View Post

The problem is my "try list" is getting too big and cannot try everything because the family like the items they have been accustomed to.

I am in total agreement. My list will take me until my dotage. However, having that much good food to look forward to is a blessing!

 

Disco

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