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Chicken Sausage with Basil and Tomatoes
(recipe, Matthew Amster-Burton)
This recipe was adapted from Charcuterie, by Michael Ruhlman and Brian Polcyn. Read more about homemade sausage in Matthew Amster-Burton's column "Patty cake."
- 1½ lb. boneless, skinless chicken thighs, not trimmed of fat, cut into cubes
- ¼ lb. pork fat, cut into cubes (optional)
- 2 tsp. kosher salt
- ¼ tsp. ground black pepper
- ½ tsp. minced garlic
- 1 generous tablespoon minced fresh basil
- ¼ cup canned diced tomatoes, drained
- 1 Tbsp. red-wine vinegar, chilled
- 1 Tbsp. dry red wine, chilled
- 1 Tbsp. olive oil
- Combine all ingredients except the vinegar, wine, and olive oil; stir well.
- Grind the mixture through the small plate of a meat grinder into a cold bowl. Add the vinegar, wine, and olive oil, and stir well to distribute, until the sausage looks sticky rather than loose.
- Sauté a small patty and taste for seasonings, and add additional salt, pepper, or basil as needed. If freezing, do so immediately; otherwise, keep in the refrigerator up to 24 hours.