Ground Chicken Italian Sausage
Ingredients:
1 pound ground chicken
1 Tablespoon fresh minced garlic
1 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon onion powder
1/2 teaspoon fennel seeds
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon maple syrup
1 teaspoon olive oil
1 Tablespoon fresh minced garlic
1 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon onion powder
1/2 teaspoon fennel seeds
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon maple syrup
1 teaspoon olive oil
Directions:
Combine all ingredients thoroughly. Refrigerate for at least two hours to let the flavors meld, then cook or freeze.
Notes:
You can use any ground meat (chicken, turkey, veal, beef or pork) or a combination. Making this yourself at home means you won't have added salts or preservatives. If you want to stuff it into casings and make links, go right ahead, but that's way too ambitious for me.
If you prefer sweet italian sausage, omit the red pepper flakes. If you enjoy your sausage spicy like me, add a lot more than the recipe calls for.
This is one of those rare times that using dried spices is preferable to using fresh (except the garlic). If you want to use fresh, triple the amounts and the resting time.
If you prefer sweet italian sausage, omit the red pepper flakes. If you enjoy your sausage spicy like me, add a lot more than the recipe calls for.
This is one of those rare times that using dried spices is preferable to using fresh (except the garlic). If you want to use fresh, triple the amounts and the resting time.