16, Jun 2007
Spicy Chicken Sausages

A couple weeks ago we made proper spicy Italian pork sausages. They were really good. Our goal this time was to use chicken to make them healthier, but keep them juicy and tasty. Chicken (and pork) sausages you buy in the store have tons of sodium — these have much less. The pork sausages seemed like a lot of work, but this round went a lot faster, thanks to our more experienced grinding and stuffing technique. The kitchenaid grinder and stuffer attachments make it all pretty smooth.

5 lbs chicken thighs & legs (about 7) w/ bones & skin, deboned & skinned
skin from 2-3 of the 7
1 medium onion, diced
2 tsp kosher salt
1/2 tsp red pepper flakes
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp white pepper
3 tbsp chopped parsley
1 tbsp chopped chives
5 springs thyme, 1 rosemary, 10-15 sage leaves
2 tbsp minced garlic
1 1/2 tsp toasted fennel seeds
1/2 tsp toasted coriander
1/8 tsp smoked black pepper

mix everything in a bowl and run it through a meat grinder. now’s a good time to fry up a patty and adjust the flavors if needed. stuff it in sausage casings.
we actually put in 1 tsp of cayenne (actually extra-spicy mega-cayenne) and it had a bit too much burn, so next time we’d try 1/2 tsp.