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 Brandy Sausage with Fresh Tarragon
ingredients
- 2 pounds ground chicken
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon Dijon mustard
- Pinch ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons fresh bread crumbs
- 3 tablespoons Brandy