Country-style chicken sausages


Country-style chicken sausages with lentil and vegetable ragout. These home made sausages will tease the taste buds and change the way you eat your sausages.

Shopping list:

  • 500 grams chicken thigh mince
  • 1 sleeve country style sausage skins, large
  • 2 whole eggs
  • 1 carrot, finely diced
  • 1 brown onion, finely diced
  • 1 zucchini, finely diced
  • 1 red capsicum, finely diced
  • 1 eggplant, finely diced
  • 2 cloves crushed fresh garlic
  • 1 piece, finely chopped fresh ginger
  • 1 cup French lentils
  • 500ml chicken stock
  • 300ml tomato passata
  • ½ bunch chopped fresh thyme
  • ½ bunch chopped continental parsley
  • ½ bunch chopped fresh sage
  • Sea salt and cracked black pepper

  • Step 1

    In a very hot fry pan sautee the diced vegetables until they are softened together with the crushed garlic and ginger. Take off and let cool. Divide this into half.

  • Step 2

    Mix half the vegetables together with the chicken thigh mince, ½ the chopped herbs, sea salt & cracked black pepper.

  • Step 3

    Pipe this mixture into the sausage skins, tying off every 5cm or so, depending on what size you want your sausages. Refrigerate them overnight if possible.

  • Step 4

    In a pot with a little vegetable oil, fry the French lentils for 2 minutes, then add the diced vegetables, then slowly add the stock and the passata a ladle at a time cooking out all the liquid each time before adding any more.

  • Step 5

    Check the lentils and when they are just starting to soften add the chopped herbs, sea salt and cracked black pepper.

  • Step 6

    In a warm to hot frypan cook off the sausages until browned and cooked through. Serve on top of the lentils. Enjoy with crusty bread.


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