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?
Moroccan Chicken and all its flavors, in a sausage.
In which I grind up my favorite sauce, mix it with meat, and stuff it in a casing. It's just food, not brain surgery.
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....
A lighter sausage, with a little spicy kick and a lot of flavor - for May Charcutepalooza.
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