This was inspired by a Tom Kerridge recipe for Turkey sausage.  I've adapted it for chicken and made it with Cauliflower coated with curry powder and garam masala and low fat oven chips.  Who'd have thought it was a low fat recipe for slimmers?  Don't throw the left over cauliflower stalks out by the way, they can be blanched and frozen and used for soups.

Ingredients

For the chicken sausage

1 finely chopped onion

2 crushed garlic cloves
Fry light

1 large chicken breast

6 sage leaves, thinly sliced
1 teaspoon fennel seeds
Chilli flakes to taste
1 egg

For the roasted cauliflower florets
1 Cauliflower, take the florets only cut into bite size chunks
1 teaspoon medium curry powder
1 teaspoon garam masala spice mix

For the chips
2 decent sized King Edward potatoes peeled and cut into chips
Fry light

Method

Fry the onion and garlic in fry light until browned and leave to cool fully.  First make the chicken mince in a food processor.  Trim the chicken breast and cut into rough chunks, add it to the food processor and pulse until you have mince.  Add the onion and garlic, the sage, fennel seed, chilli flakes and egg to the chicken and lightly blitz to mix them together.

Wrap the mixture in cling film and roll out to make sausages, I got eight sausages out of the mix.  Wrap them tightly and seal the ends by wrapping twisting them tightly together.  Now put them in the fridge for at least and hour to firm up.

Preheat the oven to 200C, take the sausages out of the fridge and cook them, covered, in simmering water for 10 minutes. then leave to cool while you prep the chips and cauliflower. 

Par boil the chips for 6 minutes and drain.  Mix together the garam masala and curry powder then spay the cauliflower florets with fry light and shake the spice mixture over them to coat evenly.

Put the chips on one baking sheet, spray with fry light, add a little salt and put them on the top shelf of the oven.   Put the cauliflower on another baking sheet and put them in the middle of the oven.  Bake for around 20 minutes until the chips and cauliflower are nicely browned.

About 10 minutes before the chips and cauliflower are done, carefully unwrap the chicken sausage and fry them in a non stick pan to brown them all over.

Serve and enjoy!