Chicken Sausage with Tomato Sauce or Garlic Aioli Sauce
I spent the last weekend watching all three series of Masterchef USA. Almost non-stop of full two days of Masterchef, I was exhausted but rather inspired. Masterchef USA is very different from the UK version. So much drama, and many full-of-themselves characters in the USA version. Contestants in the UK version seemed all too nicey and reserved! But I do like the UK version because It is more about the food on the plate rather than some out-spoken dramatic characters.
The problem of watching so many hours of Masterchef in a weekend is that I am so wanted to do the "mystery box" challenge! I keep thinking what would I do if I was given those mystery boxes. (Do they really just bake something without a recipe? For the first time? One of the contestant, Monti Carlo said she didn't know what is fish sauce, but she made Tom Kha Gai! How can someone just know what is Tom Kha Gai if she doesn't even know about fish sauce?? Surely they have some kind of references behind the scene!)
Anyway, I was quite inspired after watching so many hours Masterchef, I just want to cook and experiment with food!
I bought a whole chicken to perfect my butchering skills. Quartered the chicken, de-boned the chicken legs and separating the breasts from the bone. I was going to throw away the nice large piece of the skin covering the breast, but then I thought it can used to make some chicken sausages with crispy skin. It will taste delicious with some freshly made tomato sauce.
To make the chicken sausage, I use the following ingredients: (make 1)
Preheat the oven to 180'C. Mince the chicken leg with all the ingredients (except the skin!) and carefully wrap the minced meat inside the chicken skin. Place the sausage shape meat on a piece of kitchen foil, and tightly wrap the sausage with the foil. Place it in the hot oven for 10 minutes to mould the final shape of the sausage.
To make the tomato sauce, roast three large tomatoes in the oven. when they are soften, remove the skin and place the whole tomatoes in the pan and cook slowly over the medium heat until they break down into juicy sauce. Season it with 1tbsp of sugar, one zest of lemon, juice of 1/2 a lemon, salt and pepper to taste. Continue cooking the tomato sauce until the juice is concentrated. Remove the pan from the heat and add 1-2 tbsp of olive oil. Set aside to cool.
Remove the sausage from the oven and unwrap it from the kitchen foil. Heat some oil in the pan and cook the sausage until the chicken skin is crisp and nicely caramelised.
Slice the sausage and serves it with some pea shoots and the concentrated tomato sauce. Delicious! It would make a nice starter to wake your appetite with the slightly tangy sauce or the light garlic lemony aioli sauce.
The problem of watching so many hours of Masterchef in a weekend is that I am so wanted to do the "mystery box" challenge! I keep thinking what would I do if I was given those mystery boxes. (Do they really just bake something without a recipe? For the first time? One of the contestant, Monti Carlo said she didn't know what is fish sauce, but she made Tom Kha Gai! How can someone just know what is Tom Kha Gai if she doesn't even know about fish sauce?? Surely they have some kind of references behind the scene!)
Anyway, I was quite inspired after watching so many hours Masterchef, I just want to cook and experiment with food!
I bought a whole chicken to perfect my butchering skills. Quartered the chicken, de-boned the chicken legs and separating the breasts from the bone. I was going to throw away the nice large piece of the skin covering the breast, but then I thought it can used to make some chicken sausages with crispy skin. It will taste delicious with some freshly made tomato sauce.
To make the chicken sausage, I use the following ingredients: (make 1)
- Large piece of unbroken chicken skin
- 1 boneless chicken leg
- 2 cloves of garlic
- 1 fresh chilli
- 1 small onion
- 1 tbsp curry powder
- 1 tsp coriander seeds
- Salt and pepper to taste
- Oil for frying the sausage
Preheat the oven to 180'C. Mince the chicken leg with all the ingredients (except the skin!) and carefully wrap the minced meat inside the chicken skin. Place the sausage shape meat on a piece of kitchen foil, and tightly wrap the sausage with the foil. Place it in the hot oven for 10 minutes to mould the final shape of the sausage.
To make the tomato sauce, roast three large tomatoes in the oven. when they are soften, remove the skin and place the whole tomatoes in the pan and cook slowly over the medium heat until they break down into juicy sauce. Season it with 1tbsp of sugar, one zest of lemon, juice of 1/2 a lemon, salt and pepper to taste. Continue cooking the tomato sauce until the juice is concentrated. Remove the pan from the heat and add 1-2 tbsp of olive oil. Set aside to cool.
Remove the sausage from the oven and unwrap it from the kitchen foil. Heat some oil in the pan and cook the sausage until the chicken skin is crisp and nicely caramelised.
Slice the sausage and serves it with some pea shoots and the concentrated tomato sauce. Delicious! It would make a nice starter to wake your appetite with the slightly tangy sauce or the light garlic lemony aioli sauce.
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