[Serves 6]

INGREDIENTS [CHICKEN]
2 lb chicken breast, boneless, skin removed, cut into 1” cubes
1 tsp toasted fennel seed
1/2 cup braised baby artichokes, roughly chopped *see recipe below
1/2 cup confit tomatoes, roughly chopped
1 egg
1/4 cup finely chopped onion, sautéed lightly until translucent
1 tsp minced garlic, sautéed lightly until translucent
1/2 cup heavy cream
2 pt + 1/4 cup Steelhead IPA
2 pt chicken stock or broth
1/2 tsp toasted ground cumin
1/2 tsp toasted ground coriander
1 tsp ancho chili powder
1/2 tsp toasted Hungarian paprika
40” natural hog casings

METHOD
In a Robot Coupe, puree chicken, egg, heavy cream, cumin, coriander, chili powder, paprika until semi-smooth; add 1/2 cup of beer and pulse just enough to incorporate beer evenly. 

With rubber spatula, scrape chicken mousse into large mixing bowl. Fold in fennel seed, artichokes, tomatoes, onions, garlic; season generously with salt and fresh cracked black pepper; continue to fold with spatula until all ingredients are evenly distributed, be careful not to smash tomatoes and artichokes.  Transfer mixture into sausage maker and pipe into hog casings, tying off links in 6” increments. With a pin or skewer puncture casings very lightly over any air bubbles contained within the sausages. Bring remaining beer and chicken stock to a simmer; poach sausages at about 180 degrees for about 5 minutes. Remove and reserve sausages.

INGREDIENTS [BRAISED BABY ARTICHOKES]
16 baby artichokes, cleaned, cut into halves
6 cloves garlic, thinly sliced
3 sprigs fresh thyme
1 T chardonnay
1/2 cup Extra Virgin Olive Oil

METHOD
In medium sauce pot, heat oil over medium heat, add garlic and cook until translucent. Add artichokes, thyme, and wine; season generously with salt. Cover, reduce heat to very low simmer, cook for about 20 minutes; until artichokes are tender and cooked through.

INGREDIENTS [CONFIT TOMATOES]
6 lg heirloom tomatoes, cut in half, seeds removed
6 cloves garlic, very thinly sliced
6 sprigs fresh thyme
1 cup Extra Virgin Olive Oil

METHOD
Preheat oven to 200 degrees. Place tomatoes, open side up, on baking pan lined with foil. Place a few slices of garlic and one sprig of thyme on each tomato half; very generously drizzle oil over tomatoes. Season with salt and pepper; cook for about 2 1/2 hours.

INGREDIENT [MUSTARD]
1/2 cup Dijon mustard
1.5 oz Stone Pale Ale

METHOD
Whisk mustard and beer together.

ASSEMBLY
Heat remaining artichokes and confit tomatoes, toss in a bowl with Frisee and arugula (to make a salad). Cut sausage on a bias, put on plate on top of a small dollop of mustard, garnish with artichoke and tomato salad.