Chicken sausage with farofa and tomato vinaigrette
Method
- 1
1. For the chicken sausage, combine all of the wet ingredients together in a large freezer-proof container and freeze for 1 hour
- 2
2. Set up a mincer with its largest attachment. Remove the chicken from the freezer and process through the machine. Mix well with the allspice, salt and pepper and return to the freezer for a further 30 minutes
- 3
3. Meanwhile, soak the hog casing in lukewarm water for at least 30 minutes
- 4
4. Slide the casing onto a sausage stuffing attachment, leaving a good amount of overhang and tie the end
- 5
5. Start to feed the sausage meat through at a moderate speed to fill the casing into one long sausage, whilst pushing out any trapped air that comes through. Once all the sausage meat has been fed through, link it into 15cm sausages
- 6
6. Cut the sausages and form into spirals, then skewer them onto metal skewers and set aside in the fridge until needed
- 7
7. For the tomato vinaigrette, combine all the ingredients and season with salt, pepper and olive oil. Set aside
- 8
8. For the cassava crumb, in a frying pan over a medium heat, fry the bacon until the fat has rendered and the edges are crisp. Add the garlic, butter and onion and sweat until soft and translucent. Add the cassava flour and toast, tossing regularly until golden. Set aside
- 9
9. Set up a barbecue for direct grilling. Barbecue the sausages on a high heat for 10 minutes, or until cooked through, turning regularly – you can cook on a plancha if you prefer
- 10
10. Serve with the crumb (you can reheat this, if you prefer), tomato vinaigrette and lime wedges