New recipes
Home / Main Dish / Chicken Sausage

Chicken Sausage


Recipe (click to expand)

2 1/2 pounds chicken legs and thighs, deboned

(do not skin or trim fat) 1/2 pound pork fat, cut into large chunks

3 garlic cloves peeled & minced

1 1/2 teaspoons coarse kosher salt

1/4 teaspoon ground white pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/4 teaspoon dry mustard

1 teaspoon dried basil

1 teaspoon dried tarragon

1 teaspoon dried parsley or 1 Tbsp minced fresh

parsley 1/4 cup white wine

1 teaspoon balsamic vinegar

Work the chicken and pork fat through a meat grinder, using a small-holed disc and alternating ingredients. Add all the remaining ingredients and combine thoroughly. Form the mixture into patties, using about 1/2 cup for each. Preheat a medium nonstick fry pan over medium-low heat. Add the patties, cover, and cook for 5 to 7 minutes or until lightly browned. Flip the patties and cook for another 5 to 7 minutes. The Chicken Sausage ahs a refrigerator shelf life of 5 days and may be frozen, uncooked, for up to 6 months.

YIELD: about 8 sausage patties

Simply Scratch » Sundried Tomato Chicken Sausage and White Bean StewChicken-Sausage.jpgSausage seasoning home and trade pack sizes - WeschenfelderCreamy Polenta with Roasted Grapes and Chicken Sausage - 10th Kitchen50% Less Fat Chicken Sausage - Johnsonville.comGrilling: Chicken Sausage with Basil and Tomatoes | Serious EatsNatural Sausage Sampler :: Low-fat Chicken Sausage | Nueske'sChicken Sausage 500gm - BhatbhateniOnline.comRoasted Cauliflower & Fennel with Chicken Sausage | Roxie GingerHalal school sausages contain pork DNARecipes -


Check Also

Mexican Cornbread Casserole

RecipeRecipe (click to expand)—–HBWK07A CHUCK OZBURN—– 2 cups Corn meal 1 teaspoon Soda – (may ...

Mee Krob

RecipeRecipe (click to expand)1 2-in piece of tamarind pulp Peanut or corn oil -(for deep-frying) ...