In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Since we had some pork fat left over from trimming pork loin recently, I wanted to make sausage. Jessica defrosted a chicken and it seemed like a fun protein to work with. Having never made chicken sausage, I approached it the same way I would with most any other protein. I did go light on the herbs and spices because chicken is such a light flavor that you don’t want to over-power it.
