Chicken sausages. Photo by Donna Turner Ruhlman.

Homemade chicken sausages. Photo by Donna Turner Ruhlman.

Today my Friday cocktail will be a daiquiri here in Palm Beach. Or you could instead sit down with a Lagunitas IPA and a few homemade chicken sausages; this recipe originally appears in Charcuterie.

 

Chicken Sausage with Basil and Tomatoes

  • 3 1⁄2 pounds/1.5 kilograms boneless, skinless chicken thighs, cubed
  • 1 1⁄2 pounds/675 grams pork back fat, cubed, diced into 1-inch pieces
  • 3 tablespoons/40 grams kosher salt
  • 1 teaspoon/3 grams freshly ground black pepper
  • 1 1⁄2 teaspoons/9 grams minced garlic
  • 4 tablespoons/24 grams tightly packed chopped fresh basil
  • 1⁄2 cup/100 grams fresh diced roma (plum) tomatoes
  • 1⁄4 cup/60 grams diced sun-dried tomatoes
  • 1⁄4 cup/60 milliliters red wine vinegar, chilled
  • 1⁄4 cup/60 milliliters extra virgin olive oil
  • 1⁄4 cup/60 milliliters dry red wine, chilled
  • 10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed
  1. Combine the meat, fat, salt, pepper, garlic, basil, and tomatoes and toss together until evenly mixed. Chill until ready to grind.
  2. Grind the mixture through the small die into a bowl set in ice.
  3. Using the paddle attachment of a standing mixer (or a sturdy spoon), mix on low speed (or stir) for 1 minute. Add the vinegar, oil, and wine, increase the speed to medium, and mix for 1 more minute, or until the liquid is incorporated and the sausage has a uniform, sticky appearance.
  4. Fry a bite-sized portion of the sausage, taste, and adjust the seasoning if necessary.
  5. Stuff the sausage into the hog casings and twist into 6-inch/15-centimeter links. Refrigerate or freeze until ready to cook.
  6. Cook the sausage to an internal temperature of 160°F/71°C.Yield: About 5 pounds/2.25 kilograms sausage; about twenty 6-inch/15-centimeter links.

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© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.