Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Chicken sausage, I hesitate to admit, does not appeal to me. Pork, venison, even duck works, but chicken seems too delicate to be called sausage. I made it and the results were not so bad. Indeed, the herbs conjured up Provence on a summer day....
