Aleppo chicken and pistachio sausage

Aleppo chicken and pistachio sausage

By
From
Saha
Serves
8
Photographer
Matt Harvey

We were offered tastes of a mortadella-like sausage at many of the Armenian butchers we visited in Aleppo. This is a home-made version – perhaps a bit more like a French-style boudin blanc. It’s very pretty, with flecks of bright green.

Ingredients

Quantity Ingredient
1.2kg chicken breasts
3 eggs
2 lemons, zested
65g fresh ginger, finely grated
1 teaspoon finely ground black pepper
3 red bullet chillies, seeded, scraped and finely chopped
2 garlic cloves, finely chopped
60ml extra-virgin olive oil
50ml cider vinegar
25g fresh breadcrumbs
400ml thickened cream
100g unsalted pistachio nuts, blanched and peeled

Method

  1. Dice the chicken roughly and put into a food processor with the eggs, lemon zest, ginger, pepper, chillies and garlic. Blitz to a smooth purée. With the motor running, pour in the oil and vinegar until well combined. Scrape down the sides of the bowl, add the breadcrumbs and pulse briefly. Pour in the cream and whiz until everything is thoroughly combined. You should end up with a thick paste, the consistency of mashed potato. Tip the mixture into a mixing bowl and fold through the pistachio nuts.
  2. Tear off a big square of plastic wrap and spread it out on the work surface. Dollop on a quarter of the mixture and shape into a sausage-like log about 6 x 15 cm. Roll it up tightly and tie each end securely. Repeat with the remaining mixture – you should get 4 sausages in total from this quantity.
  3. Bring a large pan of water to the boil. Lower to a simmer and carefully drop in the 4 sausages. They need to be submerged in the water, so weight down with a plate. Poach gently in barely simmering water for 15 minutes, then turn off the heat and allow them to cool completely in the water. When cold, refrigerate until ready to eat.
  4. Unwrap the sausages when you’re ready to serve. Cut into slices and serve them as part of a mezze selection or as a starter with crusty bread and a dollop of Spicy Eggplant Relish, Muhammara or Red Pepper Paste. The sausages are quite rich, so a few green salad leaves splashed with vinegar and extra-virgin olive oil would be the perfect accompaniment.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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