Chicken Sausages

• 700gm minced thigh and breast meat
  
• 1 tsp salt
  
• 1 bunch chives finely chopped
  
• zest of half a lemon
  
• 1/2 onion finely chopped
  
• 3 cloves of garlic finely chopped
  
• 2 egg whites
  
• 70mL cream
  

Spice Mix

• 1/2 tsp fennel seeds
  
• 3 cloves
  
• 1 tsp szechaun pepper
  
• 1 tsp cumin seeds
  
• 1/2 tsp ground cardamom
  

1. Sweat the onion and garlic in a little vegetable oil.
2. Toast the spice mix and then grind
3. In a food processor blend 3/4 of the mince with salt and egg whites
4. Fold in the cream
5. Add the lemon zest, the onion/garlic, herbs and the spice mix
6. Once the mousse is made, fold in the rest of the mince for some texture
7. Wrap the sausages in cling wrap and then poach for 10-15 minutes

Pan fry in olive oil to serve. At the restaurant we serve with mustard potatoes and cider braised sauerkraut.

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