- 4 chicken legs, organic, skin on
- 4 shallots, diced
- 2 garlic cloves, diced
- 2 tbsp fresh sage, chopped
- 3 sprigs of fresh thyme (discard stalks)
- pinch of nutmeg
- sea salt, pepper
- pistachio nuts (optional)
Remove the skins from the chicken legs very carefully to avoid tearing as this will become the casing for the sausage. Refrigerate until needed.
With a sharp knife, remove the chicken from the bone.
In a food processor, add the chicken and pulse until it is roughly chopped.
In a mixing bowl that has been chilled in the fridge, add the chicken, shallots, garlic, herbs and spices. Mix all the ingredients until combined.
To make the sausage, place the chicken skins on a sheet of cling film and lay out as flat as possible. Place a quarter of the mix into each skin and roll into a sausage shape, leaving the plastic wrap around the outside. Chill for at least one hour to allow meat to rest.
To cook the sausages, place in a steamer for 10 minutes, remove plastic wrap and gently sauté in butter until golden.
For a light lunch serve with a fresh green salad and salsa verde.