INGREDIENTS
3 lb. ground chicken
1 tsp. ground black
pepper
1½ tsp. Salt
¼ cup chopped parsley
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dry basil
leaves
2 tsp. paprika
¼ tsp. cayenne pepper
1 tsp. fennel powder
2 tsp. fresh oregano
leaves
2 tsp. fresh thyme
leaves
INSTRUCTIONS
Mix well, the ground
chicken with the rest of the ingredients.
Make a small patty and
cook it in a pan and taste it. Adjust seasoning if necessary.
Place the sausage
stuffer in the machine.
Tight up one end of
the sausage casing and place the other end over the stuffer tube, and fill in
the sausages casing. Do not fill in too tight or the sausage will burst open.
Make one long sausage.
Choose a length of the sausage you want to make, and at that point, twist the
sausage. The next sausage, twist it in the opposite direction and keep
repeating this process until the end and tight it up with the twine. Tight with
twine every single sausage and refrigerate immediately. It can be kept in refrigerator
for two days. After that is recommendable to freeze it.
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