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.
Chicken Spinach Sausage
ingredients
- 2 pounds ground chicken
- 1/2 cup cooked, drained chopped spinach
- 2 cloves garlic, minced
- 2 tablespoons minced green onions
- 2 tablespoons minced fresh cilantro
- 1 teaspoon minced fresh ginger
- 1 tablespoon soy sauce
- 1/2 teaspoon Oriental sesame oil
- 1 chicken bouillon cube dissolved
- in 2 tablespoons hot water