Chicken, Thyme and Fennel Sausages
Chicken Thyme and Fennel Sausages are made from scratch with chicken thighs, herbs and spices. Juicy on the inside and crispy on the outside. The ideal paleo breakfast.
Servings: 6 sausages
- 6 chicken thighs with skin on boneless
- 1½ teaspoon sea salt
- 1 teaspoon fresh thyme leaves
- ½ teaspoon fennel seeds
- ½ teaspoon ground white pepper
- ¼ teaspoon mace
- ¼ teaspoon mustard powder
Pre-heat the oven to 180°C.
Chop the chicken up roughly and place it in the food processor with the rest of the ingredients. Whizz up to a smooth paste.
Shape the chicken mince into sausages, about 100g each depending on how large your chicken thighs were. You should be able to get 6 sausages out of the mince.
Place the sausages on baking parchment on a baking tray.
Roast the sausage for 40 minutes in the oven when they will have turned golden.
Leave the chicken skin on! The skin keeps the moisture in the sausages and gives them a crispy finish.
Make Ahead. Mix and shape the sausages the night then chill in the fridge overnight. The next morning all you have to do is roast them.
Freeze. You can freeze the sausages before or after roasting. Always defrost throughly before cooking.
Calories: 250kcal | Carbohydrates: 1g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 669mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.8mg