OK, trying to strike a lighter note, and this one will do it. Chicken Sausage - same great flavors as pork sausage, but made with chicken. No, it won't
taste exactly like regular sausage, but it's a good alternative. Psst, hey, Mikey? Try it, you might like it.
Chicken Sausage
Ingredients:
1 pound of chicken meat (no bones)
2 tps of salt
1 tbsp ground sage
1 tbsp poultry seasoning
1 tsp ground fennel seed
1/2 tsp crushed red pepper flakes
Directions:
I use mostly white meat chicken (75/25 ratio), but you could use all of either white or dark or a 50/50 ratio of white and dark.
Cut chicken into cubes and pop into your freezer for 20 minutes to firm up a bit. Grind chicken with a hand-cranked meat grinder, or with a food processor (or you can get it from your local butcher ground up). Sure, you can get pre-ground at some grocery stores, but, remember you have no idea what the ratio of skin and fat was used during the grinding process.
Mix in the spices and place into refrigerator for 30-60 minutes before forming into patties. Keep chicken cold and cook as soon as possible.
Form into 6-8 patties and fry in a skillet with 1 tbsp olive oil (patties are so lean, they need a bit of fat to fry).
Serving suggestions:
Tuck sausage patty into a freshly baked biscuit with a fried or scrambled egg for an awesome breakfast.
Cook crumbled chicken sausage and use on a pizza or in a pasta dish.
Yields 6 - 8 patties.
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