No sausage grinder? No problem. If you have a Cuisinart you can have fresh sausage for patties, sauces, stews or stuffing. You can even make links, but that’s a bit more involved.
Here’s a basic recipe for either chicken or pork. The pictures are chicken, but the basic idea remains the same.
Sausage (yields 2-3 pounds)
- 4 lb chicken, boned and cut into large chunks (or 2 lbs pork shoulder, cubed)
- 1 tbsp salt
- 1 tbsp fennel seed (you can grind these if you don’t like whole seeds)
- 1 tbsp paprika
- 1 tbsp sugar
- 5 cloves garlic, crushed
- 1 tsp pepper
- 4 tbsp red or white wine
Place all ingredients in the food processor and pulse till broken down. If you’re using chicken, chop the skin before adding it to the processor. Also – save the chicken bones for stock (see post on making stock).
This can be cooked immediately, but is best after sitting in the fridge overnight so that the flavors mingle. Freeze immediately if you want to keep it for more than two days.
Optional: Add up to 1 cup bread crumbs to make the texture lighter and stretch the recipe.