Makes 6-9 sausages

INGREDIENTS

2 pounds chicken breasts and thighs, boneless and skinless
½ medium red onion, chopped fine
¼ cup raw almonds, chopped fine
¼ cup dried apricots, chopped fine
2 tablespoons honey
¼ cup fresh parsley, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon salt
**casings of your choice

PREPARATION

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat from the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in the refrigerator.  Turn the stuffer on and begin the process, air will be the first thing to emerge.  As the meat begins to slide out use one hand to maneuver the speed of the sausage output.  Let the sausage emerge into one long coil, the links will be tied later in the process.  When the sausage is done, turn off the machine and tie up the ends, you can use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Sosaties on the BBQ are delicious. These kebabs can contain many types of meat (or vegetables) but lamb sosaties are a personal favorite. Serve these sosaties with yellow rice and mint with roti, similar to Indian Naan bread, and you have a fresh approach to a spring dinner!

INGREDIENTS

½ cup apricot jam, heated and strained
⅓ cup white wine vinegar or rice wine vinegar
¼ cup water
2 ½ tablespoons curry powder
2 garlic cloves, minced
2 teaspoons kosher salt
2 teaspoons ground coriander
1 ½ teaspoons minced fresh ginger, minced
4 tablespoons fresh cilantro, chopped
4 whole cloves
4 allspice berries
2 bay leaves or lemon leaves if available
½ teaspoon ground cumin
¼ teaspoon freshly ground pepper
1 ½ pounds trimmed boneless leg of lamb, cut into 1-inch cubes
24 dried apricots (about 7 ounces)
Boiling water

PREPARATION

In a small sauce pan over medium-high heat, add about 1 cup of apricot jam.  Heat jam for about 10 minutes, stirring constantly.  Strain jam.   In a medium saucepan, combine the strained jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper.  Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.

Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.

Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer. Return the skewers to the marinade for up to 2 hours. 

Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

Make Ahead
The marinade can be refrigerated, covered, for up to 1 day.

INGREDIENTS

4 apricots, pitted, halved
2 tablespoons raw, light agave syrup
1 tablespoon fresh thyme leaves

PREPARATION

Preheat oven to 350 degrees

Place all ingredients in a small bowl and stir well, coating the apricot in agave syrup & thyme.  Transfer to prepared foil.

Wrap and bake for 10 minutes

These wings are delicious fried, barbecued, or baked. Simply season your wings two days before your picnic with salt, pepper, and a few tablespoons of vinegar or fresh lemon juice. You can also throw a dash of your favorite chicken dry rub seasoning. Once the chicken is done marinating, dry it off with some paper towels. Cook the chicken to your liking. Once it’s done and still hot, brush or toss with generous amounts of the glaze. This glaze is also delicious over salmon.

INGREDIENTS

Apricot-Thyme Glaze
2 T olive oil
1 large clove fresh garlic, sliced
10 fresh apricots, minced
2 sprigs fresh thyme
4 T honey
3 cups water
2-3 t salt

PREPARATION

Sauté garlic in olive oil until translucent. Add apricots, thyme, honey and water and mix together. Let boil for about 7-10 minutes. Take off heat and mash mixture through a sieve. Put liquid back on low heat but still simmering. Reduce until the mixture is bubbly and thick. Add salt to taste.

INGREDIENTS

12 apricots, pitted and peeled
1 cup sugar
1 cup water
1/3 cup chopped rosemary

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water and chopped rosemary. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. In a food processor, blend up apricots until a puree forms. Mix simple syrup and pureed apricots and then and follow ice cream maker instructions for making sorbet.