Need a back-to-school recipe or just something quick that’s sure to satisfy the entire family?
Chef Elle is back and sharing one that fits the bill.
And just like the others, this recipe is simple and simply delicious.
Sausage Links by Chef Elle
- 16 oz. chicken thighs, boneless, skinless
- 8 oz. turkey thighs, boneless, skinless
- 2 oz. caul fat
- 6 roasted garlic cloves
- 2 tablespoon water
- 1 shallot, diced
- 1 tablespoon dried parsley
- 1 1/4 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper
- 15 oz. caul fat, optional
- Cut the chicken and turkey thighs into chunks and partially freeze.
- Using a meat grinder with the large disc, pass turkey thighs, chicken thighs and 2 ounces caul through.
- Mix water, garlic, shallot, parsley, thyme, sea salt and peppers and stir well. Pour over meat. Using your hands, combine well.
- Change the disc to medium and pass the meat mixture through. Divide into 4-ounce portions. Using plastic film, form into 9-inch sausage logs. Once done, refrigerate six to eight hours.
- If taking the extra step to wrap in caul fat, lay 2.5 ounces of fat and wrap sausage links. Secure in plastic film and refrigerate six to eight hours.
When cooking poultry, make sure the internal temperature reaches 165° F. To make sure seasoning is just right, always make a sample patty first and adjust the seasoning, if necessary. Since these sausages freeze well, it wouldn’t be a bad idea to double or even triple the recipe.
Sausage with Peppers and Onions by Chef Elle
- 6 sausage links
- 3 bell peppers
- 1 large onion
- 4 tablespoon grapeseed oil
- 3 tablespoon brown sugar
- 3 tablespoon Dijon mustard
- 1 oz. water
- sea salt
- 2 jalapeño peppers (optional)
- Slice onions and peppers and set aside.
- Position a large skillet over medium-low heat and add oil. Once the oil is hot, add sausages and cook until the internal temperature registers 163° F.
- Transfer the sausages to a plate and cover with aluminum foil.
- Add onions and peppers to the skillet. Cover with a lid and cook. After about seven minutes, stir in mustard, brown sugar and water. Return sausage links to the skillet and cook and additional five to seven minutes.
My first choice was always with my maternal grandparents, but a close second was with one of Mother’s sisters. Since she knew we’d rather be under Granddaddy and Grandmother, not only did my aunt love on us, but her children were older and they did as well.
Anyway, knowing it was a favorite, my aunt made this dish often, and since she’s no longer with us, whenever I’m having one of those days, I crank up the music and cook sausage with peppers and onions and things seem okay — even if it’s just for a few moments.
Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.
© Chef Elle Green ǀ Elle Green All rights reserved.