Roman-Style Chicken Sausage
Here is the recipe for the Roman-Style Chicken Sausage
- 4 lbs chicken meat (mixture of dark and light with skin)
- 2 t. kosher or coarse salt
- 2 t. freshly ground white or black pepper (fine grind)
- 1 cup finely chopped onion, sauteed and cooled to room temperature
- 1/2 cup finely chopped green bell pepper
- 1/2 cup freshly grated Romano Cheese
Prepare the casings. Cut the chicken and fat into 1 inch cubes. Grind the meat and fat together through the coarse disk of a meat grinder.
In a large bowl, combine chicken, pepper, salt, onion, green pepper, and cheese. Mix well, using your hands.
Grind the seasoned mixture through the coarse disk again. Before you start to fill your casings fry up a small patty of the mixture to make sure that it's seasoned the way you want it.
Prepared Casing - slide the 4 ft of casing on the extruder tube. The key is to stretch with one hand and slide it on with the other. Once all of the casing is loaded on the tube tie a knot at the end of the casing.
Begin filling the casing and letting the sausage fill the section as much as you can without blowing out the casing. This will take a bit of practice, but you will have 4 feet to practice!
Prick air pockets once all the sausage has been extruded through the machine. Twist off into 3 inch lengths and cut the links apart with a sharp knife or kitchen scissors.
Place the links on a platter, cover, and refrigerate for a couple of hours or overnight to meld the flavors. Use within 2 to 3 days or freeze for up to 2 months.