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