Top | Matthew Amster-Burton

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."


  1. 1½ lb. boneless, skinless chicken thighs, not trimmed of fat, cut into cubes
  2. ¼ lb. pork fat, cut into cubes (optional)
  3. 2 tsp. kosher salt
  4. ¼ tsp. ground black pepper
  5. ½ tsp. minced garlic
  6. 1 generous tablespoon minced fresh basil
  7. ¼ cup canned diced tomatoes, drained
  8. 1 Tbsp. red-wine vinegar, chilled
  9. 1 Tbsp. dry red wine, chilled
  10. 1 Tbsp. olive oil


  1. Combine all ingredients except the vinegar, wine, and olive oil; stir well.
  2. 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.
  3. 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.