Spiced chicken sausages from Spice by Christine Manfield

Ingredients

• 3 litres White Chicken Stock
• 300 g sausage casings
• ¼ cup shredded flat-leaf parsley
• 1 teaspoon freshly ground black pepper
• 30 ml fish sauce
• 1 tablespoon sweet paprika
• 1 tablespoon Ras el Hanout
• 4 red bird’s-eye chillies, minced
• 8 coriander roots, minced
• 10 cloves garlic, minced
• 50 ml vegetable oil
• 1 brown onion, minced
• 1 kg free-range, corn-fed chicken leg meat (off the bone)
• 200 g pork fat, coarsely minced
• 1 teaspoon fennel seeds