directions
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1
Add 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- 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.
Romano Chicken Sausage
ingredients
- 2 pounds ground chicken
- 1/2 cup finely chopped onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup freshly grated Romano cheese
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons cream or milk
- or dry white wine