Ingredients
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1¾ pounds coarsely ground Chicken
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10 slices of Pancetta
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1 tablespoon finely chopped Thyme
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1 teaspoon grated Nutmeg
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1½ teaspoons Sugar
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1 tablespoon Sea Salt
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1 tablespoon freshly ground Black Pepper
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3 tablespoons Olive Oil
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1 recipe quantity Red Wine Sauce
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For the Mustard Mashed Potatoes
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1½ pounds baking Potatoes
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3 tablespoons Unsalted Butter
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2 tablespoons wholegrain Mustard
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¼ cup Heavy Cream
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Sea Salt
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Freshly ground Black Pepper
Directions
Don’t be put off by thinking it’s difficult to make your own sausages all you need are some sausage casings, which you can buy from your butcher or online. Your first attempts might be a bit lumpy but if you follow this recipe, they’ll taste great.
Steps
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1
Done
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Mix together the ground chicken, pancetta, thyme, nutmeg, sugar, salt and pepper in a bowl, cover with plastic wrap and chill at least 2 hours in the refrigerator. |
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2
Done
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If you have a sausage maker, use it to fill the skins with the meat mixture until you’ve used all the meat. If you don’t have a sausage maker, spoon the mixture into a pastry bag with a large plain tip and pipe the mixture into the sausage skins, twisting the skins to form the end of each sausage and the start of the next, to give you 8 individual sausages. Cut into individual sausages. |
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3
Done
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Heat the oil in a large skillet over medium-high heat. Add the sausages and fry about 15 minutes, turning frequently, until browned and cooked through. |
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4
Done
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Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the potatoes, return to a boil, then turn down the heat and simmer about 10 minutes until tender. Drain, then let air dry for a couple of minutes. Put them back in the pan, add the butter and mash until smooth, then mash in the mustard and cream and season with salt and pepper to taste. |
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5
Done
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Serve the sausages with the buttery mustard mashed potatoes and a drizzle of red wine sauce. |
