Chicken and corn sausages are delicious bites which are great appetizers or party food. They are easy to whip up and are perfect for the holiday season. For this dish we used creamed corn, but I also like using sweet corn kernels for more texture. Minced bell peppers make good additions to the sausages too.
800g minced chicken
1 cup breadcrumbs
130g can creamed corn
1 tablespoon finely chopped fresh chives
1/4 cup cornmeal
For the salsa cruzada:
2 large tomatoes, seeded and finely chopped
1 medium sized onion, seeded and finely chopped
2 garlic cloves, crushed
2 tablespoons finely chopped fresh coriander
1 tablespoon fresh orange juice
Preheat the oven at 180C and line a baking tray with aluminum foil. Slightly grease the tray with oil.
Combine the minced chicken, breadcrumbs, creamed corn, chives and cornmeal in a large mixing bowl. Mix well. Divide it into 12 parts and shape it into sausages.
Put the mist sausages in the greased baking tray. Bake it for 30 minutes or until it is golden brown. Turn at least once.
While the sausages are being cooked, prepare the salsa cruzada by placing the tomatoes, onions, garlic, coriander and orange juice in a small bowl. Toss until well combined. Refrigerate until needed.
Once the sausages are ready, transfer them to a serving platter and serve them with the salsa cruzada.
Photo Courtesy Of: VirtualErn