23 February, 2008

Chicken and Cheese Please

Got the winter blues? Get some fresh parsley; the color and the smell will remind you that Spring is not far away. Now that you have some parsley you might as well make some sausage.

Italian Style Chicken Sausage with Parsley and Parmesan

633 g (1lb 6oz) Chicken
130 g Parmesan Cheese
12 g salt
7 g white pepper
7g coriander
10 g dry milk
25 g parsley
A little water and vinegar
medium hog casings

Cut the chicken and the cheese into cubes. put the cheese in the freezer for a few minutes. Meanwhile grind the pepper and coriander together then mix with the salt and dry milk. Stir the spice mixture into the chicken and refrigerate for a few minutes. Rinse and chop the parsley. Combine the chicken and cheese and grind them through a medium plate. Stir the chopped parsley into the ground mixture along with a little vinegar and water to smooth out the texture continue stirring for about a minute. Chill. Stuff into casings.

Yield: 760 g (1 lb 11 oz)

If you are feeling daffy, get a whole chicken, use the carcass and wings for stock, use the meat and skin for sausage. I have used this recipe as a stuffing for ravioli, and I have also made it with pork. Have fun with it.


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