You can make up this mixture, shape and refrigerate overnight or for at least a couple of hours before cooking to improve their flavour.
Ingredients
| 4 Tbsp | Olive oil |
| 2 | Shallots, finely chopped |
| 2 cloves | Garlic, finely chopped |
| 150 g | Chicken, leg or thigh meat, skin removed and cut into rough pieces |
| 450 g | Pork mince (Main) |
| 3 Tbsp | Parsley, chopped |
| 1 Tbsp | Thyme leaves, picked |
| 1 | Lemon, zest |
| 1 tsp | Fennel seeds, crushed |
| 1 tsp | Salt |
| ½ tsp | Freshly ground black pepper |
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Directions
- Place 1 tbsp olive oil in a frying pan over a low heat and cook the shallots and garlic until soft, but not coloured, about 5 minutes. Leave to cool.
- Whizz the chicken meat in a food processor until just minced (not to a paste). Alternatively, you could chop the meat very finely using a large sharp knife.
- Place the minced chicken meat in a large bowl with the pork mince, herbs, lemon zest, crushed fennel seeds, salt and pepper.
- Mix until well combined (mixing and squeezing the mixture with your hand works well).
- Divide the mixture into 12 portions, shape and roll into 12 sausages.
- Heat the remaining 3 Tbsp olive oil in a large frying pan. Pan-fry the sausages until golden all over, turning regularly, about 10 minutes.
- Serve the sausages with warm new potatoes, that have been tossed in a mustard vinaigrette white they are still hot, and a green salad.
