*  Exported from  MasterCook II  *
 
                              CHICKEN SAUSAGE
 
 Recipe By     : Homemade in the Kitchen
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breakfast & Brunch
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        chicken legs and thighs, deboned
                         (do not skin or trim fat)
      1/2  pound         pork fat, cut into large chunks
    3                    garlic cloves -- peeled & minced
    1 1/2  teaspoons     coarse kosher salt
      1/4  teaspoon      ground white pepper
      1/2  teaspoon      ground cinnamon
      1/8  teaspoon      ground allspice
      1/4  teaspoon      dry mustard
    1      teaspoon      dried basil
    1      teaspoon      dried tarragon
    1      teaspoon      dried parsley or 1 Tbsp minced fresh
                         parsley
      1/4  cup           white wine
    1      teaspoon      balsamic vinegar
 
 Work the chicken and pork fat through a meat grinder, using a small-holed
 disc and alternating ingredients. Add all the remaining ingredients and
 combine thoroughly. Form the mixture into patties, using about 1/2 cup for
 each. Preheat a medium nonstick fry pan over medium-low heat. Add the
 patties, cover, and cook for 5 to 7 minutes or until lightly browned. Flip
 the patties and cook for another 5 to 7 minutes. The Chicken Sausage ahs a
 refrigerator shelf life of 5 days and may be frozen, uncooked, for up to 6
 months.
 
 YIELD: about 8 sausage patties
 
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