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LOCATION: Recipes >> Preserving Meats >> Chicken Sausage 02

Print this Recipe    Chicken Sausage 02

Roman-Style Chicken Sausage

4 feet small casings
4 pounds chicken meat
2 tsp salt
2 tsp black pepper
1 cup onion finely chopped
1/2 cup sweet green pepper finely chopped
1/2 cup freshly grated romano cheese

Gather all the utensils, wash them thourouly and wash the work
area, and your hands. If you get called away, wash them again when
you get back.Prepare the casing as explained above. If you are
using a food processor. process the meat to a very fine dice and
mix in the seasonings after the entire batch of meat has been
processed. If you are using an electric grinder with a sausage
attachment, sprinkle the seasonings over the meat and mix with your
hands before grinding since the grinding and stuffing will be one
operation. If you are using a hand grinder, put the meat through
the fine disk (1/4 inch or smaller)twice. Mix in the seasonings
between the first and second grindings.

Sausage tastes better if it has a chance to allow the spices to
incorporate throughout the meat. Weather you made sausage in casings
or not, refrigerate at least a couple hours. Fresh sausage will
keep ok in the fridge for a couple days. Otherwise wrap and freeze


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