Ingredients
- 3 garlic (cloves peeled)
- 650 gr chicken legs
- 130 gr pork fat
- 60 ml wine (white)
- 5 ml balsamic vinegar
- 4 gr coarse kosher salt
- 2 gr tarragon (dried)
- 1 gr pepper (ground white)
- 1 gr cinnamon (ground)
- 1 ml dry mustard
- 1 gr basil (dried)
- 1 gr parsley (dried)
- 1 gr 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 half 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
