Monday, September 27, 2010
Homemade Sausage - Chicken Sausage with Basil, Tomatoes, and Garlic
Generally speaking, I don't care for chicken sausage. If you're going to be making fresh sausage, I don't know why you would stray far from the greatness that is pork sausage. However, I found myself with a bunch of chicken lately that I wasn't quite sure what to do with. I got a whole chicken with intentions of making a few days worth of fried chicken - one of my favorite things to make - but we were left pretty let down by the chicken that I bought. It was pretty tough, kind of cartilage-y, and we were grossed out enough by it that we didn't want to mess with frying the rest of it. What do you do when you have 3/4 of a chicken sitting around and no clue what to do with it? I initially thought I would just braise it or something - make chicken and dumplings maybe - long and slow enough to break down all the tough nastiness inside that chicken, but then I remembered my recently acquired KitchenAid food grinder attachment. I've been looking for reasons to use it, and what better way to use it than to break down tough cuts of meat into tender delectable portions? Luckily, I also decided a little while ago that I wanted to get into sausage making, so I picked up Michael Ruhlman's Charcuterie book, and after flipping through it, I found a recipe that fit exactly what I was looking for...
Posted by Jeremy at 6:09 PM