Name: Spiced chicken sausages
Ingredients: 1 kg free-range, corn-fed chicken leg meat (off the bone); 200 g pork fat, coarsely minced; 1 brown onion, minced; 50 ml vegetable oil; 1 teaspoon freshly ground black pepper; 10 cloves garlic, minced; 8 coriander roots, minced; 30 ml fish sauce; 1 tablespoon Ras el Hanout; 1 tablespoon sweet paprika; ¼ cup shredded flat-leaf parsley; 3 litres White Chicken Stock; 300 g sausage casings; 4 red bird’s-eye chillies, minced; 1 teaspoon fennel seeds

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Part of our weekly ritual at the Restaurant involves making sausages, an important part of any good cook’s repertoire. Although it is easy to buy ‘gourmet’ sausages, there is a great feeling of satisfaction and accomplishment when you make your own. Of course, it requires the luxury of time, an ingredient not always available to a cook in a hurry. But for those of you who can proceed at a leisurely pace, try making these sausages to have on hand to throw on the barbecue, use in a particular