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Two chicken sausages..
Posted By: Joe Ames
Date: Wednesday, March 29, 2000 at 6:53 a.m.
3 feet of 1 1/2" diameter hog or sheep casings
3 lbs chicken meat
1/2 tsp. allspice
3/4 tsp. caraway seeds, crushed
3/4 tsp. dried marjoram
1 tsp. finely ground white pepper
1 tsp. salt, or to taste
Prepare the casings and grind the meat through a small disk. Mix the remaining ingredients with the meat. Chill the mixture for thirty minutes in the refrigerator. Grind through a small disk and stuff into casings. Refrigerate for up to two days or freeze.
Roman-Style Chicken Sausage
4 feet 1 1/2" diameter hog or sheep casings
4 lbs. chicken meat
2 tsp. salt, or to taste
2 tsp. coarsely ground black pepper
1 cup onion, finely chopped
1/2 cup sweet green pepper, finely chopped
1/2 cup freshly grated Romano cheese
Prepare the casings and grind the chicken through a coarse disk. Mix the chicken with the remaining ingredients. Grind the mixture through a coarse disk and stuff into the casings. Twist off into four-inch links. To cook, saute in vegetable oil until evenly browned and cooked through. .
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