directions
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1
Add the chicken and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 horn extrude the mixture into the casings and twist off into four to six-inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate and use within three to four days or freeze for later use.
Fresh Parsley, Sage, Rosemary and Thyme Ckicken Sausage
ingredients
- 2 pounds ground chicken
- 1 egg, beaten
- 2 tablespoons minced shallots
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1 chicken bouillon cube dissolved in
- 2 tablespoons hot water