directions
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1
Add chicken and remaining ingredients to the mixing bin and process until thoroughly blended
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2
Using the #26 or #20 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.
Chicken Pesto Sausage
ingredients
- 2 pounds ground chicken
- 1 egg, beaten
- 1/3 cup prepared basil pesto
- 2 tablespoons seasoned bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 2 tablespoons dry white wine