Chicken Sausage with Rosemary Butter Potatoes
- Complexity: advanced
- Srv: 6
- By: Crystal Abeel
- 1 pound ground chicken, 96% lean
- 1 tablespoon Kosher salt
- 3 dried figs, finely chopped
- 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
- *Not needed if preparing patties.
- 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
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 sautéeing. 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. Set aside. Whisk in rosemary and remaining 2 tablespoons butter.
To make Sausage into patties:
Process chicken and other ingredients as above, but omit the potato starch, ice and 1/4 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.
To serve, mound potatoes on heated plate, top with sausages and drizzle with Rosemary Butter Sauce.