Ingredients:
For Sausage:
• 1 chicken, deboned, skinned and cut into 1 inch pieces
• 2 teaspoons Kosher salt
• 1 teaspoon black pepper
• 4 garlic cloves, crushed
• 2 teaspoons paprika
• 1/2 cup cream
• 1 egg
For Broth:
• bones from the chicken
• 2 celery stalks
• 4 garlic cloves, skin on
• 1 onion, quartered
• 1 teaspoon tarragon
• 1 teaspoon thyme
• 3 star anise
• salt
• pepper
Directions:
• Combine salt, peper, garlic and paprika in medium mixing bowl.
• Add chicken and mix thoroughly.
• Refrigerate for 1 hour.
Meanwhile prepare the broth.:
•Combine all the ingredient, cover with water.
• Bring to boil and simmer for 40 minutes.
• Strain the broth
Back to sausage:
• Using the small blade of a grinder, grind the chicken.
• Add cream and egg to the chicken. Mix well.
• Roll the mixture into a 1 inch diameter log, and wrap tightly in plastic wrap.
• Preheat oven to 375 degrees F.
• Place roll onto a broiler pan, and cover with broth to keep the sausage moist.
• Bake for 20 minutes in the preheated oven.
• Unwrap the sausage and serve with broth or your favorite sauce.
