Chicken and Tarragon sausage recipe

Comfort food in a sausage. Tarragon with its subtle yet pronounced taste, pairs perfectly with chicken, in a lower fat sausage.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the diced chicken in the freezer about an hour ahead of time

Step 2

Soak about 2 meters of lamb casings in warm water

Step 3

Cool the metal parts of your grinder and stuffer before use, if possible

Step 4

Remove the diced chicken from the freezer when it’s got a frozen crust to it

Step 5

Grind the chicken into a bowl. Keep the bowl chilled whilst you prepare the spices

Step 6

Finely chop the tarragon and mix all the spice mix ingredients together in a bowl

Step 7

Add all of the ingredients, including the oil to the ground chicken and mix thoroughly, then chill in the fridge for 30 mins.

Step 8

Stuff into casings, taking care – lamb casings are more delicate that hog casings and will burst more easily if over stuffed

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