Jalapeño chicken sausage with rum

Jalapeños are wonderfully fresh and spicy and pair perfectly with rum, according to Meneer Wateetons, the author of the Worstbijbel. He combined the two ingredients in this recipe for chicken sausage.

Meneer Wateetons: ‘You can often find pickled jalapeños at Turkish supermarkets. Fresh is of course even better, but also spicier. Use half the amount and remove the seeds first.’

Method

Grinding, seasoning, mixing, stuffing and tying: that is the order in which you prepare every sausage. This sausage with jalapeño and rum is no exception. The step-by-step plan below shows you exactly how to make it. Tip: this sausage is also delicious with Madame Jeanette peppers. The same applies here: reduce the quantity a little and remove the seeds and ribs.

Title: Worstbijbel
Author: Meneer Wateetons and Sjoerd Mulder
Publisher: Carrera Culinair
Price: €29.99

Image: Simone van den Berg