LOCATION: Recipes >> Preserving Meats >> Chicken Sausage 03
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Chicken Sausage 03
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Country Chicken Sausage
2 feet small casings
2 pounds chicken meat
1 tsp salt
1 tsp black pepper
1/2 tsp ground sage
1/2 tsp ground thyme
1/2 tsp ground ginger
1/2 tsp summer savory
1/2 tsp cayenne pepper
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
it.
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3 of 3 people found the following review helpful:
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couldn't be any better, July 10, 2004 - 10:33 AM
Reviewer: organicmama from Acworth, NH
I was hesitant to use an online recipe for my freshly ground chicken being that I raised and butchered them and ground the meat myself. I couldn't stand the thought of preparing a meal we didn't like but I wanted to do something different so I tried this and it sure hit the spot. I made patty type sausage since I did not have any casings but these ingredients made a sausage that surprised me and please the whole family. DEEELICIOUS!
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