Was in Woolies today and walking past the deli noticed they had some very fatty looking chicken thigh cutlets, skin on and bone in.

Went, ooooooh chicken sausages.

I grabbed 6 big ones and when I got home and took the bone out was left with 1100gms of meat fat and skin.

Decided on a recipe of my making and thought why not a roast chicken flavour so added flavours that we would normally use on a roast chicken with stuffing.

Through research I have determined that an all round base poultry sausage recipe consists of:

1000grms of chicken meat including the skin and fat
30 gms skim milk powder
15 gms salt
150 gms icy water (yes weigh it)

So to that I added:

2 grms ground black pepper
2 gms sage leaf
.5 gm nutmeg
1 gm oregano
1 gm thyme

I didn’t think of it at the time but 2 gms of rosemary would have been good to add as well.

The end result on the taste test was a very nice light flavoured sausage.