Recipe: Chicken Sausage Supreme, Chicken Sausage, and Portabella and Chicken Sausage for Melanie

Chicken Sausage Supreme

4 lbs chicken meat
12 oz package turkey bacon
1 lb mushrooms
1 cups dry sherry
Salt and white pepper

Use skinned and boned thighs. Remove excess fat if you wish, with some reduction in taste. Grind chicken and bacon with the coarse disk of a meat grinder.

Finely mince the mushrooms in a food processor.

Combine ground meats, mushrooms, and sherry. Fry a bit of the mixture to check seasonings and add salt and pepper to taste. Chill thoroughly.

Stuff into hog casings.

Chicken Sausage
Source: Norbert

4 lbs chicken thighs, boned, skinned & run through processor
1 tsp cumin
1/2 tsp cayenne
2 tbsp minced parsley
2 tbsp minced chives
1 medium onion, minced
4 eggs beaten
1 tsp salt
1/2 cup peanut oil

In a large bowl, combine all ingredients except the oil, blending thoroughly. Fry a small bit to taste the seasoning, adjust to taste.

Roll the sausage mixture into sausage shapes, 1 inch wide by three inches long or desired size.

Cook in oil over medium heat in a fry pan, turning the sausages as they cook till they become well browned. Drain on paper towel.

Portabella and Chicken Sausage

2 1/2 lb ground chicken or turkey (white meat)
3/4 lb ground apple smoked bacon
2 (1oz) packages of Dried Monterey Porcini Mushrooms - rehydrated and ground
2 cups Fresh Portabella Mushrooms saut ed (gills and stems removed)
1/3 cup chopped parsley
1 Tbsp chopped fresh thyme
1 1/2 tsp salt
1 Tbsp coarse ground pepper
4 foot of pork casing
Optional: White Mushrooms may be added or substituted

Mix ground meats and mushrooms together. To meat mixture add parsley, thyme, salt and pepper.

In sausage press, fill casings to be about 4oz. or 4 inches long.

Poach in a simmering pot. DO NOT BOIL or sausages may burst. Poach 8 minutes, cool in ice bath.

Cut individual links and grill or pan fry.

Source: Recipe by Chef Todd Fisher of the Lodge at Pebble Beach, California