Phil has graciously allowed me to post some of my recipes on his wonderful site.  This is the first sausage recipe that I designed from the ground up.  I wanted it to taste like chicken, only better.  The seasoning blend is based on the chicken brine recipe of Thomas Keller in Ad Hoc at Home. In the brine, the taste and aroma of fresh bay laurel comes through and what I decided was that I could infuse the bay in stock that I was using to boost the chicken flavor (flavour).  At the time, I had a nice bay laurel tree (Laurus nobilis). 

I now cut bay leaves like this to unlock their essential oils.