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Woodsmoke

Chicken Sausages.........

You have got to try these!  

Strip the meat from two medium chickens & mince finely
Mince approximately 3/4lb of smoked bacon (fat too)
Mince two large onions
Finely-chop 6 sage leaves & a handful of fresh thyme
Add 1 glass white wine
Add 2oz (or so) rusk or dried breadcrumbs
2 tspn sea salt & a good amount of white pepper

Mix thoroughly, then pass through the mincer once again before stuffing into casings.

Even though I say so myself, I guarantee these will be some of the best sausages you've tasted!
MrsWW

Don't have the experience/skill/knowledge/ability to make these for myself but how about sending some down here for a taste test and I'll send you something of mine in return?

They sound delicious  
Woodsmoke

You're on, Teri  

They'll need 24 hours or so to leach, then I'll get some vac-packed & off to you  
MrsWW

You're a star  
Woodsmoke

I'll look forward to getting your feedback on them   Must admit, I was dubious about the thought of chicken in a sausage, but I was amazed at the result
J20

Aye at first I thought errrrr yuck, BUT after tasting them they are the best ones Stu has made yet  

Problem is now we need a bigger chest freezer  
debbie

J20 wrote:
Aye at first I thought errrrr yuck, BUT after tasting them they are the best ones Stu has made yet  

Problem is now we need a bigger chest freezer  


and more chickens.

Might have to have a go at these - got some rather large hubbards ready to go dressing out at around 8lbs so might use one of those

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