Ingredients
- 3 garlic (cloves peeled)
- 2 1/2 pounds chicken legs
- 1/2 pound pork fat
- 1/4 cup wine (white)
- 1 teaspoon balsamic vinegar
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon tarragon (dried)
- 1/4 teaspoon pepper (ground white)
- 1/2 teaspoon cinnamon (ground)
- 1/4 teaspoon dry mustard
- 1 teaspoon basil (dried)
- 1 teaspoon parsley (dried)
- 1/8 teaspoon allspice (ground)
Work the chicken and pork fat through a meat grinder, using a small-holed disc and alternating ingredients. Add all the remaining ingredients and combine thoroughly. Form the mixture into patties, using about 1/2 cup for each. Preheat a medium nonstick fry pan over medium-low heat. Add the patties, cover, and cook for 5 to 7 minutes or until lightly browned. Flip the patties and cook for another 5 to 7 minutes. The Chicken Sausage ahs a refrigerator shelf life of 5 days and may be frozen, uncooked, for up to 6 months.
YIELD: about 8 sausage patties
