Chipotle Chicken Sausage
Published March 24, 2009
- Total Time
- 5 minutes, plus 5 days' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
1 pound ground dark-meat chicken
3 tablespoons finely chopped scallion
1 tablespoon finely chopped chipotle chilies in adobo
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
Olive oil for cooking
Nutritional analysis per serving
1 gram carbs; 85 milligrams cholesterol; 263 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 285 milligrams sodium; 21 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine all ingredients and mix well. Form sausage mixture into desired shape: cylinders or patties. Chill for up to 5 days, freeze for up to 3 months, or use immediately.
- Step 2
Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over.
Private Notes
Comments
Super easy and delicious. I have now made them as written and in skins, both with only 1 tspn salt per pound. Still a bit too salty for me, but my wife thought they were perfect.
These are so easy and so good. My kids loved them!