French Style Sausages Chicken, Fennel and Chive
Chicken sausages make an interesting dinner party dish and in stead of stuffing in to skins try rolling in individual cling film wraps, twist the ends, rest in the fridge for a while and steam – serve on a bed of Ratatouille.
Preparation time: 1 hour + Quantity: Makes 8 - 10 portions Cooking time: 10 - 15 minutes
Ingredients
1 tablespoon olive oil
30g butter
1/2 minced diced onion
1 clove crushed garlic
1/2 fennel/approx. 80-100g minced
400g minced Chicken
70g chicken livers minced/finely chopped
60g fresh bread crumbs
1 tablespoon chives
1/3 teaspoon salt
15 twists black pepper
Method
- Heat up the oil and butter
- Cook the onion and fennel gently to softer without colour
- Add the garlic, stir for a minute to soften
- Cool
- Add to the mince chicken and livers and mix in with your clean hands
- Add all else and leave to infuse the flavour for at least 20 minutes or overnight
- Stuff in to soaked sausage skins- see chocolate sausages for method