Favorite Chicken Sausage Recipe

[bigredfeather]

I have about 40 pounds of ckicken meat in the freezer waiting to become sausage. If you have a recipe you really like, please share it with me.

 

[lara08]

My favorite chicken sausage recipe is the pasta with chicken sausage and broccoli recipe from the internet.

Ingredients

• 12 ounces rigatoni about 4 1/2 cups
• 1 tablespoon olive oil
• 1 sliced onion
• 6 ounces fully cooked chicken sausage links, sliced
• 1 small head broccoli, cut into florets and stems sliced
• 1/4 cup grated Parmesan

Directions

1. Cook the pasta according to the package directions. Drain.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirring often, for 3 minutes.
3. Add the sausage and cook, stirring, until browned, 2 to 3 minutes.
4. Add the broccoli and 1 ¼ cups water and simmer, covered, until the broccoli is tender, 5 to 6 minutes.
5. Toss the pasta with the sausage mixture, including any remaining liquid, and the Parmesan.

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Food Catering Singapore

 

[bigmike&nan]

I know somewhere in the basement I have my old culinary school handouts and notebooks. In your case the one you'd be most interested was senior PM Garde Manger with Chef Parker. A culinary olympian (yes there area such things) and the guy spent 4 nights teaching us sausage making. WOW were we eating good. You should read this recipe and think very carefully about jacking the ingredients up to include say a grated carrot or grated tart apples to the ground up chicken meat.

http://www.ehow.com/how_2289546_make-chicken-sausage.html

If you have a large food processor you can use that BUT from my training any time you make a farce (where you are grinding fish or meat or chicken and other flavorings you are best advised to get the chicken and other ingredients very cold, also to put your Cuisinart bowl, blade and cover in the freezer and get it doggone cold. This is for food safety reasons as the friction of the processing heats the item almost into the danger zone... Also you are making a paste that's almost an emulsion of sorts and don't want that emulsion to break (separate)...

OK ?? if you have any more questions ask away here or PM me. If I can find Parker's handout I'll figure out some way to post it. Screaming good stuff...

ALSO, if you happen to have a KitchenAid mixer you can mix your meat and spices in a large bowl and then stuff it thru this gizmo where you have your sausage casings attached to the exit pipe. This speeds up the sausage making process by light years. I did a lot of sausage making in school and in a place I worked in. One you get the hang of it it's fun and fresh made sausage is really spectacular. Give a careful look on Yahoo and maybe YouTube for other ideas. OK ??

http://www.ebay.com/itm/VINTAGE-ALU...liances_US&hash=item46045ffe0a#ht_1601wt_1413