Nick Prochilo
Chef Extraordinaire
From the book "Home Sausage Making"
2 ft. small hog or sheep casing
2 lbs. chicken meat (mixture of dark & white meat with skin)
2 tsp. herbes de Provence
1/2 tsp. freshly ground black pepper
1 tsp. kosher or coarse salt
1 TBS small capers, drained and rinsed
1 TBS olive oil
2 tsp. fresh lemon juice
1. Prepare casings.
2. Grind the chicken through the fine disk.
3. Combine ALL ingredients in a large bowl. Mix well using your hands.
4. Grind the seasoned meat through the fine disk.
5. Stuff the mixture into the casings.
I increased this recipe to 5 lbs; only ground it once and didn't use any white meat.
2 ft. small hog or sheep casing
2 lbs. chicken meat (mixture of dark & white meat with skin)
2 tsp. herbes de Provence
1/2 tsp. freshly ground black pepper
1 tsp. kosher or coarse salt
1 TBS small capers, drained and rinsed
1 TBS olive oil
2 tsp. fresh lemon juice
1. Prepare casings.
2. Grind the chicken through the fine disk.
3. Combine ALL ingredients in a large bowl. Mix well using your hands.
4. Grind the seasoned meat through the fine disk.
5. Stuff the mixture into the casings.
I increased this recipe to 5 lbs; only ground it once and didn't use any white meat.
