Nick Prochilo
Chef Extraordinaire
From the book "Home Sausage Making"
4 ft. small hog or sheep casing
4 lbs. chicken meat (mixture of dark & white meat with skin)
2 tsp. freshly ground black pepper
2 tsp. kosher or coarse salt
1 cup finely chopped onion, sauteed and cooled to room temp.
1/2 cup finely chopped green bell pepper
1/2 cup freshly grated Roman cheese.
1. Prepare casings.
2. Grind the chicken through the coarse disk.
3. Combine ALL ingredients in a large bowl. Mix well using your hands.
4. Grind the seasoned meat through the coarse 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.
4 ft. small hog or sheep casing
4 lbs. chicken meat (mixture of dark & white meat with skin)
2 tsp. freshly ground black pepper
2 tsp. kosher or coarse salt
1 cup finely chopped onion, sauteed and cooled to room temp.
1/2 cup finely chopped green bell pepper
1/2 cup freshly grated Roman cheese.
1. Prepare casings.
2. Grind the chicken through the coarse disk.
3. Combine ALL ingredients in a large bowl. Mix well using your hands.
4. Grind the seasoned meat through the coarse 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.
