Ingredients:
2 small leeks, cleaned
1 large cooking apple
1 medium onion, peeled
1/4 cup parsley
2 tsp of vegetable oil
1 lemon
500 grams of dark chicken meat (leg/thigh)
2 small leeks, cleaned
1 large cooking apple
1 medium onion, peeled
1/4 cup parsley
2 tsp of vegetable oil
1 lemon
500 grams of dark chicken meat (leg/thigh)
250 grams of white chicken meat, ground finely
1 tsp salt
1/2 tsp coarsely ground black pepper
1/2 cup crushed ice
Pre-soaked sausage casings
Directions:
Cut off most of the green portion of the leek and blanch in boiling salted water for 1 to 2 minutes. Shake dry.
Cut off most of the green portion of the leek and blanch in boiling salted water for 1 to 2 minutes. Shake dry.
Peel, and core the apple.
Cut the apple, onion, and blanched leek tops into small (1/4-inch) dice and chop the parsley.
Heat oil in a heavy sauté pan over moderate heat. When oil is hot, add the previously prepared apple and vegetable. Sauté for 3 to 5 minutes until softened. Cool and refrigerate.
Place the ground chicken, salt and black pepper in the bowl of a food processor fitted with a metal blade. Process for 30 seconds.
Add the crushed ice and continue to process for 1 to 2 minutes or until combined. Place in the refrigerator.
Cut the chicken leg meat into small (1/4 inch) cubes. Remove zest from lemon in strips. (You should have 1 to 2 teaspoons.) Combine chilled ground chicken mixture, chilled apple/vegetable mixture and lemon zest in a large bowl. Add the cubed chicken meat, folding to combine.
Stuff the sausage casing using a funnel, icing bag or sausage stuffer.
Poach sausages in a pan of water (about 160 degrees F) for 12 to 15 minutes. Remove, drain and transfer to a 350 F oven for 10 to 12 minutes or until browned. (Or, sauté over medium heat for 4 to 5 minutes or until browned.)
Food for the Body and the Soul 
aiyoooohhh looks so yummmyy!!!
by the way, where do you get sausage casings? at the butcher\’s ke?
that was me, by the way.. (elisa)
Hi Elisa,
Natural halal sausage casing is a little difficult, so far I have only been able to get them from one company which is based in the UK. http://www.sausagemaking.org/acatalog/Sheep_Casings.html will take you there. You can also use collagen casings, which are manmade and available from the same site, these are the same as the casings which are used for most commercial halal sausages. Or if you want you can just make patties from the forcemeat and cook them that way. I have found that most supermarket butchery departments don\’t want to sell casings, I don\’t know why? but if you are friendly with the butchery staff maybe they will let you have a small quantity.
For mouselline type sausages, made from chicken and egg, I have also used plastic bags, the ones made for making ice lollies!, the sausages are poached in the plastic until cooked, removed from the plastic and then are either sliced when cold and used in salads etc or they can then be grilled or fried.
Salaams,
Richard