Chicken Sausage with Mediterranean Flavors

Name: Chicken Sausage with Mediterranean Flavors
Yield: Makes 20 links (Each 5-inches)
Ingredients: 2 tablespoons, olive oil; 2 , medium onions, sliced; 4 1/2 pounds, bone-in, skin-on chicken thighs; 1 tablespoon, tomato paste; 4 large cloves, garlic, minced; 2 tablespoons, paprika; 2 teaspoons, fennel seed, coarsely ground; 2 teaspoons, kosher salt or 1 teaspoon table salt; 2 teaspoons, ground cumin; 2 teaspoons, ground coriander; 2 teaspoons, ground black pepper; 1 teaspoon, ground turmeric; 1 teaspoon, granulated sugar; 1/2 teaspoon, ground allspice; 1/2 teaspoon, cayenne pepper; 1 tablespoon, fresh lemon juice, from one large lemon; 2 teaspoons, finely grated lemon zest; 1/4 cup, minced fresh parsley leaves; 2 tablespoons, minced fresh mint leaves or 2 teaspoons dried; 2 1/2 feet, sausage casing, thoroughly flushed with cold running water or soaked for 1/2 hour

0 comments

Appears in Cook's Illustrated March/April 1996

Main Courses

Chicken

Make Ahead

SERVESMakes 20 links (Each 5-inches)

TIME1¼ hours

WHY THIS RECIPE WORKS

We wanted a chicken sausage recipe for fresh, great-tasting, lower-fat sausage that didn’t require expensive special-purpose equipment. We kept the fat content low and the sausage moist by choosing to work with chicken thighs. Instead of us...

This is a members' feature.