Chicken sausage


2 lb boneless, skinless chicken thighs with fat
1 tsp coarse or kosher salt
2 tsp freshly cracked (coarse grind) black pepper
2 tsp crushed dried cayenne pepper
2 tsp dry fennel seeds
1/2 cup dry vermouth
sausage casings, soaked and rinsed

How to prepare

The traditional italian-style hot sausage calls for pork, but this is made with boneless, skinless un-trimmed (you have to have fat in sausage) chicken thighs
cut the chicken into strips. Mix together with remaining ingredients except casings. Place in a baking pan, cover loosely with wax paper and refrigerate for 1-2 hours
grind the meat through a coarse blade and stuff into the casings (this is a one-step process if you have a grinder that has a sausage stuffing tube). Grill, saut

(No Ratings Yet)

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *