Method
1. Cut chicken into 3 cm cubes
2. Place on a plate in the freezer
3. Pre-heat oven - 220°C
4. Grease 3 clean muffin pans (approx. 18–20 muffin moulds) then set aside
5. Add egg, buttermilk, sea salt, extra virgin olive oil and all purpose flour to the TM5 bowl
6. Blend with MC in place - approx 30 sec, speed 6
7. Let rest - approx 20 min
8. Set it aside in a jug in the fridge
9. Add garlic clove, onion, fresh thyme, sea salt and black pepper to the TM5 bowl
10. Chop with MC in place - approx 4 sec, speed 8
11. Add duck fat, breadcrumbs and chicken (from freezer)
12. Blend with MC in place - approx 10 sec, speed 8
13. Blend a further 10 sec/Reverse/speed 8
14. Form small balls of the sausage with wet hands
15. Place in each of the prepared muffin moulds
16. Drizzle with extra virgin olive oil
17. Bake until fragrant - 15 min, 220°C
18. Working quickly, remove trays, pour cold batter into each muffin mould, covering the sausage as much as possible
19. Bake until golden brown - 15 min, 220°C
20. Serve hot with additional thyme leaves as garnish