Chicken Sausage with Artichokes, inspired by Accomplisht Cook (serves 2)

By tulawdog

Ingredients

• 7 1/2 oz chicken breast
• 3 strips of bacon (4 if you skip the suet)
• 2 T suet
• 1 hard-cooked egg yolk
• 2 T parmesan cheese
• 1/4 t mace
• 1/8 t cloves
• 2 T chopped fresh herbs (sage, rosemary, marjoram, thyme, parsley—what you can find)
• 1/2 t sugar
• 1/2 t salt
• 1/2 t pepper
• 2 T suet, lard or butter
• 2 c chicken broth
• 2 slices of onion, 1/2” thick
• 1/4 t saffron
• 2 T parmesan cheese
• 1 T chopped fresh herbs
• 1 cup gooseberries or currants or grapes
• 4 artichoke hearts, cooked
• 8 navets (small turnips) cooked
• 4 slices of good bread, toasted.

Preparation

Step 1

Grind the meats, eggs, herbs and spices together. Put in casings, wrap in chicken skin or roll as is into sausage shapes.

Brown the sausages in lard or suet with the onion. Remove the sausages and cook the onion until softened, put the sausages back in the pan. Pour 2 cups broth in the pan. Add the saffron and artichoke hearts and turnips if you would like and cook a few minutes until the sausage is cooked and the vegetables are hot. Add the berries/grapes and warm. Add the parmesan and herbs.

Serve with the artichoke hearts and turnips with the sauce poured over all and the sliced bread.