2 kgs Chicken Maryland (boned thigh and leg with skin on).
60 g Fresh Parmesan Cheese. (Coarsely Grated).
100g Feta Cheese. (Crumbled Coarsely).
3 Bunches of Fresh Asparagus.
75g Dry Bread Crumbs.
150mls Water.
30 g Salt.
6g Phosphate (Emulsifier).
2.0g Nutmeg.
1.0g Allspice.
*7.0g Black Pepper (Freshly Ground).
*3.0g White Pepper (Freshly Ground).
Hog Casings 34/36mm.
**Warning... This was slightly overpowered with pepper. For the folks that really like pepper...go for it. However, I will be reducing the Black Pepper to 5g and the White Pepper to 1.50g when I do the next batch.
I must say firstly that I was inspired by Gray Goat`s Chicken Sausage with Spinach and Feta recipe and it was that recipe that I basically followed changing some ingredients as I went.
Method.
1. Put the chicken pieces including skins into the freezer.
2. Snap the Asparagus spears to get rid of the woody lower section and blanch the whole spears in salted water for approximately 3 minutes. Drain the spears from the boiling water and plunge into icy cold water and leave aside till cool.
3. Drain the asparagus using a colander and then place the drained asparagus on quite a few layers of kitchen paper towel and cover with more layers of kitchen paper towel and then place a flat plate on top of the further draining asparagus to squeeze out the excess moisture. When fully drained, line up the asparagus spears like tin soldiers and cut them into about 3mm rounds and set aside once again.
3. Run the partially frozen chicken meat through the mincer using a medium grinding plate.
4. Place the ground chicken and all other ingredients OTHER than the cheese and asparagus into a large bowl and mix all ingredients very well.
5. When you are happy that the mixture is combined evenly, gently mix through the cheeses and asparagus ensuring that you don`t break up the cheese and asparagus too much.
6. Stuff the hog casings and link the sausage to your desired lengths.
Oh yes... we've just got to know how the asparagus tastes in your sausage.
