>>Chicken Sausage
2 1/2 pounds chicken legs and thighs, deboned (do not skin or trim fat)
1 1/2 teaspoons coarse kosher salt
1 tbsp minced fresh parsley
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon balsamic vinegar
1 teaspoon dried parsley or
1/2 teaspoon ground cinnamon
1/2 pound pork fat, cut into large chunks
1/4 teaspoon ground white pepper
1/4 cup white wine
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
3 garlic cloves peeled & minced
Work the chicken and pork fat through a meat grinder, using a small holed disc and alternating ingredients. Add all the remaining ingredients and combine thoroughly. Form the mixture into patties, using about 1/2 cup for each. Preheat a medium nonstick fry pan over medium low heat. Add the patties, cover, and cook for 5 to 7 minutes or until lightly browned. Flip the patties and cook for another 5 to 7 minutes. The chicken sausage ahs a refrigerator shelf life of 5 days and may be frozen, uncooked, for up to 6 months.
หัวข้อ: สูตรกุนเชียง ??? (อ่าน 26530 ครั้ง)