Chicken Sausage (LF)
Servings 8 servings
Ingredients
- 2 lb chicken breast preferably brined
- 1/2 cup diced bell peppers
- 2 stalks scallions
- 3 cloves garlic
- 1/2 tsp mineral salt
- 1/2 tsp creole seasoning
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp dried parsley
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- 1 Tbsp SweetEs fusion sweet
- 1/2 jalapeño if you’re spicy
Instructions
- Place all ingredients in food processor, process until ground and well combined.
- Divide mixture into 16 equal portions. (I used an ice cream scoop).
- To cook, spray griddle or skillet with cooking spray. Place mounds 2” apart, press flat with damp palms, cook 3-4 minutes per side depending on thickness
- To freeze: place flattened mounds on cookie sheet. Place in freezer for a couple hours. Wrap each patty in plastic wrap and then again in foil. Place individually wrapped patties in freezer bag, squeeze air out, then place in freezer.
- Alternately, cook all of them, allow to cook, then wrap and freeze.
Notes
Brine:
1 gallon water
2 Tbsp regular salt
1/4 vinegar or lemon juice
Tsp garlic powder (optional)
Note: be sure to sanitize all utensils as well as your food processor bowl and blades after handling raw meats.
Sanitize by soaking all parts (15-30 mins) in a solution of water (1 gallon) and Clorox bleach (about 2 Tbsp). Then wash as usual.