Tuesday, June 18 2013, 10:07 AM MDT
Chicken and Fennel Sausage Patties
As Aired on May 9, 2013
Recipe Courtesy of Chef Victoria Topham, Pinon Market
1lb boneless, skinless chicken breast, trimmed
1lb pork tenderloin, trimmed
2 cloves garlic, minced
1 piece bacon
1 T fennel seeds
1 T smoked paprika
1t white pepper
½ t cayenne pepper
3 T parsley, minced
1 t brown sugar
1T cider vinegar
1.) Cut chicken and pork into 1/2” pieces.
2.) In a large nonreactive bowl, combine meats, spices, vinegar and brown sugar. Refrigerate up to 4 hours.
3.) Place 1/3 chicken and pork in work bowl of food processor and process using a pulsing action until meat is well but not mushy. Continue working in batches until all meat is ground.
4.) Shape mixture into 3” patties and refrigerate until ready to cook.
5.) Saute sausages in a non-stick skillet coated with pan spray over medium heat until browned on both sides and no longer pink in the center.
6.) Serve with herbed wheat biscuits (recipe on Pinon’s facebook page) and poached eggs if desired.
(Copyright 2013 Sinclair Broadcasting Group.)