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
- Combine the meat, fat, salt, pepper, garlic, basil, and tomatoes and toss together until evenly mixed. Chill until ready to grind.
- Grind the mixture through the small die into a bowl set in ice.
- 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.
- Fry a bite-sized portion of the sausage, taste, and adjust the seasoning if necessary.
- Stuff the sausage into the hog casings and twist into 6-inch/15-centimeter links. Refrigerate or freeze until ready to cook.
- 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.
Other great links to check out:
- My books on Schmaltz and Salumi.
- Looking for another cocktail for the holiday? Try party punch, aka Scamper Juice.
- Try making your own bacon at home—it’s easier then you think.
- It is key to have a nice grinder at home not just for making sausages, but hamburgers too.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.