Fonterra Food Services
Chicken Sausages
Chicken Sausages
½ onion finely, chopped
3 cloves of garlic, finely chopped
vegetable oil
700g minced chicken thigh and breast meat
1 tsp salt
2 egg whites
70ml Anchor Cooking Cream
½ lemon, zest
1 bunch chives, finely chopped
Spice Mix
½ tsp fennel seeds
3 cloves
1 tsp szechaun pepper
1 tsp cumin seeds
½ tsp ground cardamom
Anchor Culinary CreamWestern Star Salted Butter
Sweat the onion and garlic in a little vegetable oil.
Toast the spice mix and then grind.
In a food processor blend 3/4 of the mince with salt and egg whites. Fold in the cream. Add the lemon zest, the onion/garlic, chives and the spice mix.
Once the mousse is made, fold in the rest of the mince for some texture. Wrap the sausages in cling wrap and then poach for 10-15 minutes.
Pan fry in butter to serve.
Tip :
This original recipe was created by Bradley Newman (3rd year Apprentice Chef, Canberra) as part of the Fonterra Foodservice Proud to be a Chef 2011 Apprentice Chef program.

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