Homemade chicken & pancetta sausages with mustard mash

Name: Homemade chicken & pancetta sausages with mustard mash
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: sea salt and freshly ground black pepper; 45 g/1½ oz/3 tbsp unsalted butter; 2 tbsp wholegrain mustard; 4 tbsp double (heavy) cream; sea salt and freshly ground black pepper; 800 g/1 lb 12 oz coarsely minced (ground) chicken, preferably thigh and breast meat; 10 slices of pancetta, finely chopped; 800 g/1 lb 12 oz coarsely minced (ground) chicken, preferably thigh and breast meat; 800 g/1 lb 12 oz coarsely minced (ground) chicken, preferably thigh and breast meat; 1½ tsp caster (granulated) sugar; 1 tbsp sea salt; 1 tbsp finely chopped thyme leaves; 1 tsp grated nutmeg; 1 recipe quantity Red Wine Sauce, to serve; 700 g/1 lb 9 oz floury potatoes, peeled and cut into small pieces; 1 tbsp freshly ground black pepper; 3 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Don’t be put off by thinking it’s difficult to make your own sausages - all you need are some sausage casings, which you can buy from your butcher or online. Your first attempts might be a bit lumpy but if you follow this recipe they’ll taste great.

Ingredients

800 g/1 lb 12 oz coarsely minced (ground) chicken, preferably thigh and

Main course
Gluten-free

Method

Mix together the minced chicken, pancetta, thyme, nutmeg, sugar, salt and pepper in a bowl, cover with cling film (plastic wrap) and chill in the fridge for at least 2 hours.

If you have a sausage maker, fill the skins with the meat mixture until you’ve used all the mince. If you don’t have a sausage maker, spoon the mixture into a piping bag with a large nozzle and pipe the mixture int