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.
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.