Makes: 20 sausages
The continuing Covid Crisis means dipping back into the more complex stuff like a naan bread Nat made on our Komado last week and learning how to make sushi.
Though making sausages from scratch remains one of our favourite weekend afternoon tricks and this past weekend, we made two crackers.
This sausage – a chicken sausage – was just wonderful.
If you don’t have a sausage making device or even a mincer, `you could just food process it all and pan-fry them up as patties.
Though if you have a KitchenAid, the mincing and sausage extensions are a lot of fun and sausage casings can be found at most good butchers.
We have had a lot of hit and miss when it comes to making our own sausages and the key observation from this recipe: polenta (or grits). They hold in the moisture, they give you texture, they make these sausages commercial grade.
Though add in the fun of making them, the freshness, owning the ingredients and the bragging rights… and you are onto a good thing.
1.4kg chicken thigh (meat and fat)
80gm polenta (or grits)
340ml chicken stock
1 tsp black pepper
1 tsp cumin powder
1 tsp chilli powder
200gm Jalapeño chillies
1 red capsicum
2 tbsp fresh coriander
- Roast the Jalapeño chillies in the oven until charred; remove the charred skins and roughly chop.
- Cook the polenta in the chicken stock until soft. 40 minutes or so.
- Chop the chicken into 3cm pieces and combine with all the ingredients.
- Mince and stuff into sausage casings.