Chicken Sausage with Rosemary Butter Potatoes
Makes 6 Servings
Student Chef: Crystal Abeel
Crystal Abeel, a student at Lake Washington Tech, tied for second place with these sweet and savory sausages made from chicken, potatoes, apples and figs in our 2016 Culinary Student Recipe Contest. You'll need a food processor, a sausage stuffer or a large pastry tube and an instant-read thermometer. You'll find casing at butcher shops. Crystal serves the sausages over small boiled or steamed potatoes and then tops them with a wonderful rosemary butter sauce.
- 1 pound ground chicken, 96% lean
- 1 tablespoon Kosher salt
- 3 dried figs, finely chopped
- 1/2 cup finely chopped dried apples
- 1 /2 cup white wine
- 4 ounces small red or purple or yellow potatoes, scrubbed and diced
- 3 tablespoons potato starch*
- 2 tablespoons honey
- 1 tablespoon chopped fresh thyme
- 1 teaspoon Kosher salt
- 1 /4 cup crushed ice*
- 1 /4 cup heavy cream*
- 3 to 4 feet sausage casings*
- 1 tablespoon butter
- 1 1/2 pounds small red Washington potatoes or assorted color small potatoes, scrubbed and quartered
Rosemary Butter Sauce
- 3 tablespoons butter, divided
- 1 /2 cup white wine
- 1 /2 cup heavy cream
- 1 tablespoon minced fresh rosemary
*Not needed if preparing patties.
In bowl or large plastic bag, combine chicken and 1 tablespoon Kosher salt. Cover tightly and refrigerate at least 2 hours or up to 24 hours. In small bowl, combine the chopped figs and apples. Cover with 1/2 cup white wine. Refrigerate until the fruits absorb about half the wine, about an hour.
In small saucepan over medium-high heat, cook the 4 ounces new potatoes until almost tender, about 4 minutes. Drain well and then chill thoroughly in ice water. Keep refrigerated until ready to use.
In food processor, combine salted chicken, potato starch*, the 1 tablespoon Kosher salt, honey, thyme and ice* and process until mixture reaches 30°F (check with instant-read thermometer), then continue to process until mixture warms up to 40°F. Add cream* and process until 50°F. Mixture will be spongy. Test for seasoning by combining 3 tablespoons of the chicken mixture, 1 teaspoon of the fruit mixture and 1 teaspoon of the diced potatoes.
Roll up into log in plastic wrap, tying or twisting ends to seal. Poach in simmering water about 3 to 5 minutes, or until internal temperature reaches 165°F. Unwrap, taste and adjust seasoning as necessary, adding salt, thyme, wine or honey. Using sausage stuffer or canvas pastry bag with a round tip, slip the casing onto the end of the stuffer or the pastry bag all the way to the end of the casing. Tie a knot. Pipe the mixture into the casing, making 6 sausages of about 3 ounces each, twisting casing between each link. Prick any air bubbles with a pin, to prevent sausages from bursting.
In large saucepan over medium heat, heat 4 to 6 cups water to simmering. Add sausage links and poach until internal temperature reaches 165°F. While sausages are poaching, in large saucepan over medium-high heat, or in steamer, steam the 1 1 /2 pounds of potatoes until tender, about 5 to 10 minutes. Drain well and keep warm. When sausage is poached, set aside for 5 minutes to cool before sautéing. In large skillet over medium heat, melt 1 tablespoon butter. Add sausages and cook, turning occasionally, until browned.
Rosemary Butter Sauce:
In same large skillet over medium heat, melt 1 tablespoon of the butter. Stir in the 1/2 cup white wine to deglaze the pan. Add the 1/2 cup of cream. Heat to boiling and cook until liquid is reduced by one fourth. Whisk in rosemary and remaining 2 tablespoons of butter.
To make Sausage into patties:
Process chicken and other ingredients as above, but omit the potato starch, ice and ¼ cup cream. In place of the food processor you can just mix the ingredients by hand. Form into 6 (3-ounce) patties.
In large skillet over medium-high heat, cook patties in 1 tablespoon butter until well browned on both sides, to an internal temperature of 165°F. Prepare Sauce in same skillet as above.