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Fried Chicken Sausage

Roasted chicken skins from 10 thighs 62 g
(375F for 20 min.) minced through fine plate

Meat from 10 thighs 1486 g
Minced through medium plate

Chicken stock 312 g reduced to 192 g and cooled

Breadcrumbs 200 g

Salt 26 g
Paprika 1 T. 8.6 g
Onion pwd. 2 t 6.8 g
Garlic pwd. 2 t. 9 g
Oregano 1 t. 1 g
Basil 1 t. 1 g
W. Pepper 1 t. 1.7 g
Cayenne 1 t. 3.2 g

Mix and portion into sausage patties.

Many thanks for another recipe to try, family has passion for Chicken Saus at moment so I'm working through quite a few testers to build a recipe base. This one looks like a saver for sure.

I've amended this by switching to rice and increasing the spices slightly.

Roasted chicken skins from 10 thighs 89 g
(375F for 20 min.) minced through fine plate

Meat from 10 thighs 1325 g
Minced through medium plate

Rice (3/4 c) 135 g cooked with chicken broth (1 1/2 c) 350 g to give
Cooked rice 454 g
Cooled and Minced through medium plate

Salt 26 g
Paprika 1 T. 8.6 g
Onion pwd. 2 t 6.8 g
Garlic pwd. 2 t. 9 g
Oregano 1 t. 1 g
Basil 1 t. 1 g
W. Pepper 1 t. 1.7 g
Cayenne 1 t. 3.2 g

Formed into a patty and Cooked with a little oil, a thin crispy shell of starch forms around the sausage and makes it seem even more like fried chicken.

This is what the chicken skin looks like after cooking before being ground through a 4.5 mm plate.

I use an amended version of this for burgers and they've been loved by everyone that's had them.

Thanks Paul