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!

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  • 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

How to eat it?


October 11, 2023
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