I didn't exactly follow this recipe, b/c I just don't. BUT I got a great understanding of which herbs to use & the reviews showed me that people can make their own sausage for real.
They came out really good, missing a little something, but I'm not sure what. Also I should have added more salt - but it's not the recipe's fault, I didn't measue.
Here's what I did..
I used about a pound of chicken thighs, I skinned and boned them and threw them into the food processor until they were pretty mushy.
I added ABOUT a teaspoon of salt and pepper, some sage - fresh from the garden - I put about 6 leaves finely shopped, marjoram (dried - I'll have to grow this stuff next year - the dry seemed almost flavorless, but I bet fresh is powerful. I'll probably have to add less of it fresh...) I added what I thought was about 1/8 tsp of the peppers, and I went heavy on the cloves. I used 2tsp granulated brown sugar b/c that's what I had and about 2-3 tsp of honey. I mixed it all in the food processor.
I fried some of the first run right away (no need to add oil to the pan, these babies were NOT dry like I worried they'd be.) Then I adjusted the mixture to add the honey and more cloves. If you fry up a tiny bit at a time, you can adjust the recipe to get it just the way you want.
I can't thank the poster enough. I'm no longer handcuffed to those expensive chicke sausages that are SOMEtimes in the market!
Next time, I'll to add maple syrup, and shred edapples for another batch.
1 user found this review helpful
Dec. 18, 2011