Preparation 
Cooking 
Serving(s) 
- 12 boneless chicken thighs with skin Ferme des Voltigeurs
- 1 lb (450 g) sausage meat or 6 “small” sausages or 3 “large” sausages
- BBQ spices
- Salt, pepper and onion powder to taste
NOTE: If you prefer boneless skinless thighs from Ferme des Voltigeurs, plan to cook ‘’au gratin’’ for a delicious and tender taste.
- Preheat oven to 350°F (180°C).
- Place 40 g of sausage meat (1/2 small sausage or 1/4 large sausage) inside each chicken thigh.
- Fold over and place in a greased or non-stick muffin tin (skin side up, outwards).
- Sprinkle the skin with BBQ spices and season to taste with salt, pepper, onion powder according to your preference.
- Gratin everything if you use boneless thighs without skin.
- Bake for 60 minutes, until the internal temperature reaches 74°C (165°F).
