Ingredients
6 ounces hot sausage meat
3 Papads (spicy Indian bean wafers)
1 large egg
1/4 cup dry bread crumbs
Pinch grated nutmeg
Salt
Pepper
6 chicken thighs, boned
Flour for dredging, seasoned with salt and pepper
Cayenne to taste
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Make the stuffing: set a skillet over moderately high heat and heat until hot. Add sausage, crumbled, and cook, stirring occasionally, for 5 minutes, or until golden brown. Transfer to a plate lined with paper towel and let drain. Over an open flame or in a hot, dry skillet set over moderately high heat, toast the Papads for 1 minute, or until crisp and lightly browned. Let cool for 2 minutes and crumble until they resemble oatmeal. In a bowl, combine sausage, Papads, egg, bread crumbs, nutmeg, salt and pepper and work together to form a slightly wet mass that holds its shape. Smooth out the skin of each thigh and create a pocket. Stuff each thigh between skin and meat with Papad mixture. Dredge thighs in seasoned flour, shaking off excess. Season with cayenne, salt and pepper. In a deep fryer or heavy skillet, heat oil to 370 degrees. Add thighs and cook, turning occasionally for 8 to 10 minutes, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain. Suggested drink: Scharffenberger Blanc de Blancs, 1989
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib