Chicken Sausage With Basil And Tomato

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Michael Ruhlman


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3-1/2 pounds/1.5 kilograms boneless, skinless chicken thigh, cubed

1-1/2/750 grams pork fat or pork belly, cubed

1.25 ounces/40 grams kosher salt (about 2-1/2 tablespoons)

1 teaspoon/3 grams freshly ground pepper

1/2 tablespoon/10 grams garlic, minced

1/2 cup/60 grams basil, chopped, tightly packed

1/2 cup/100 grams roma tomatoes, peeled, seeded and diced

1/4 cup/60 grams sun-dried tomatoes packed in oil, diced

1/4 cup/60 milliliters red wine vinegar, chilled

1/4 cup/60 milliliters extra virgin olive oil

1/4 cup/60 milliliters dry red wine, chilled

10 feet/3 meters hog casings, soaked in tepid water for at least 1/2 hour and rinsed

Yield: 5 pounds of sausage or about 20 6-inch links

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