Chicken Sausage
2 1/2 pounds chicken legs and thighs, deboned (do not skin or trim fat) 1/2 pound pork fat, cut into large chunks 3 garlic cloves -- peeled & minced 1 1/2 teaspoons coarse kosher s...
Ingredients
- 21/2 pounds chicken legs and thighs, deboned
- 3garlic cloves -- peeled & minced
- 11/2 teaspoons coarse kosher salt
- 1/4teaspoonground white pepper
- 1/2teaspoonground cinnamon
- 1/8teaspoonground allspice
- 1/4teaspoondry mustard
- 1teaspoondried basil
Directions
- 1
2 1/2 pounds chicken legs and thighs, deboned (do not skin or trim fat) 1/2 pound pork fat, cut into large chunks 3 garlic cloves -- peeled
- 2
Add all the remaining ingredients and combine thoroughly
- 3
Form the mixture into patties, using about 1/2 cup for each
- 4
Preheat a medium nonstick fry pan over medium-low heat
- 5
Add the patties, cover, and cook for 5 to 7 minutes or until lightly browned
- 6
Flip the patties and cook for another 5 to 7 minutes
- 7
The Chicken Sausage ahs a refrigerator shelf life of 5 days and may be frozen, uncooked, for up to 6 months
- 8
YIELD: about 8 sausage patties