Chicken Sausage with Mediterranean Flavors

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Appears in Cook's Illustrated March/April 1996

We made high-quality sausage without the fancy equipment.

SERVES Makes 20 links (Each 5-inches)

TIME 1¼ hours

WHY THIS RECIPE WORKS

We wanted a chicken sausage recipe for fresh, great-tasting, lower-fat sausage that didn’t require expensive special-purpose equipment. We kept the fat content low and the sausage moist by choosing to work with chicken thighs. Instead of us...

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