Chicken and Tarragon sausage recipe

Comfort food in a sausage. Tarragon with its subtle yet pronounced taste, pairs perfectly with chicken, in a lower fat sausage.

Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

• 500g chicken
• 108g breadcrumbs
• 88.5 ml oil 
• 2.5 g pepper
• 8.5 g salt
• Lots of tarragon(7g chopped)

• Place the diced chicken in the freezer about an hour ahead of time
• Soak about 2 meters of lamb casings in warm water
• Cool the metal parts of your grinder and stuffer before use, if possible
• Remove the diced chicken from the freezer when it’s got a frozen crust to it
• Grind the chicken into a bowl. Keep the bowl chilled whilst you prepare the spices
• Finely chop the tarragon and mix all the spice mix ingredients together in a bowl
• Add all of the ingredients, including the oil to the ground chicken and mix thoroughly, then chill in the fridge for 30 mins.
• Stuff into casings, taking care – lamb casings are more delicate that hog casings and will burst more easily if over stuffed