HARISSA CHICKEN SAUSAGE
This is a bright, lightly spiced sausage that is a fantastic spring Pinot Noir pairing. Serve this with a fresh salad or with simply grilled vegetables like broccolini or asparagus.
Ingredients:
- 2.2 kg Boneless, skinless chicken thighs, large dice
- 1 kg Pork fat, large dice
- 50 g Salt
- 7 g #1 Curing salt
- 140 g Roasted red chilis (Bell for mild, Fresno for spicy), deseeded, no skin
- 20 g Garlic cloves
- 80 g Nonfat milk solids
- 4 g Coriander, ground
- 7 g Black pepper, ground
- 13 g Yellow mustard seed
Instructions:
1. For kitchens without a meat grinder:
- Use 1.5 kg ground pork and 1.5 kg ground dark meat chicken.
- Place all remaining ingredients in a food processor and pulse until a paste forms.
- Mix the paste with the ground meats until well combined.
2. For kitchens with a meat grinder:
- Combine all ingredients in a large container.
- Cover and refrigerate overnight.
- The next day, grind the mixture using a meat grinder with a medium cutting die.
3. Stuff the mixture into natural pork casings or shape into patties.
4. Pan sear or grill until the internal temperature reaches 165°F (74°C).