CHICKEN AND SUNDRIED TOMATO SAUSAGE

5 lb. boneless chicken thighs with skin
12 oz. onions, peeled and quartered
7 oz. red or yellow sundried tomatoes, soaked in hot water to soften (15 minutes), then drained
2 tbsp. each coriander seed, fennel seed, rosemary, and oregano; ground together
1 tbsp. each celery seed, thyme and kosher salt

Grind the chicken and skins through a 1/4 inch plate, then grind the sundried 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.

Shape into patties, or for links, stuff the meat into hog casings and twist or tie at desired intervals.

Will keep refrigerated for three days or frozen for two months.

TO COOK:
When cooking a batch for a houseful of guests, we 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.

Source: The Gaslight Inn, Gettysburg, Pennsylvania