The Gaslight Inn

Gettysburg, Pennsylvania

Specialty Recipe

Chicken and Sun-dried Tomato Sausage

This tender and savory sausage is a hit with guests as a treat for breakfast, hors d'oeuvres, or part of a bistro charcuterie plate. It is time-consuming and messy to make, so it's best to do a big batch and freeze it to have it on hand.

Ingredients:

5 pounds boneless chicken thighs with skin

12 ounces onions, peeled and quartered

7 ounces red or yellow sun-dried tomatoes, soaked in hot water to soften (15 minutes), then drained

2 Tablespoons each of coriander seed, fennel seed, rosemary, and oregano, all ground together

1 Tablespoon each of celery seed, thyme, and kosher salt

Grind the chicken and skins through a 1/4-inch plate, then grind the sun-dried tomatoes and onions. Mix all this into a large bowl along with the spices and salt, kneading and squeezing until all ingredients are well blended. For links, stuff the meat into hog casings and twist or tie at desired intervals; or shape into patties. Will keep refrigerated for 3 days or frozen for 2 months.

When cooking a batch for a houseful of guests, the hosts at the Gaslight Inn bake the links on a cookie sheet, pricking the skins of the links and draining once or twice, until the sausage is cooked through. Alternatively, the sausage can be browned in a skillet.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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