Cuisine Mincer

[enitharmon]

This is the fruit of my first attempt at sausage-making.

These are chicken sausages, which isn't ideal but I had some chicken and I wanted to practice handling the sausage shins, which isn't all that easy although I'm sure there's a knack.

Both the chicken and the skins come courtesy of N & S Rhodes Butchers on Barrow Market. The skins were free. The chicken wasn't...

The chicken I put in the slow cooker with onion, roots, herbs and bouillon. After an hour the chicken came out and I let it cool a little before taking the meat off - this is the meat that went in the sausages. Then the rest of the carcasee goes in the pot for a few more hours. The broth I put aside for soup. Such well-cooked meat as fall away from the bones I set aside for risotto. The rest of the carcase went in a hot oven for half an hour to make crispy nibbles.