Chicken and Three-Peppers Sausage
Published September 13, 1983
- Total Time
- 45 minutes
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Ingredients
2 cups mixture of red, yellow and green peppers, coarsely chopped
2 tablespoons butter
2 pounds white meat chicken
2 egg whites
2 cups heavy cream
2 tablespoons parsley
2 tablespoons ground cumin
2 teaspoons ground coriander seed
Salt and white pepper to taste
Nutritional analysis per serving
4 grams carbs; 107 milligrams cholesterol; 331 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 28 grams fat; 1 gram trans fat; 1 gram fiber; 349 milligrams sodium; 16 grams protein; 2 grams sugar
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
Saute peppers in butter until soft. Drain on paper towels.
- Step 2
Chill processor bowl and metal blade in refrigerator.
- Step 3
Remove all gristle, fat and cartilage from chilled chicken and cut the meat into large chunks. Place in processor bowl with parsley and chop chicken into coarse pieces. Then process until smooth. You may need to do this in several batches.
- Step 4
With motor running slowly add egg whites and then cream.
- Step 5
Place chicken in bowl and stir in peppers.
- Step 6
Using sausage stuffer, stuff into casings, tie off at 2- to 3-inch intervals.
- Step 7
Poach in salted water for 15 minutes.
Serve warm, at room temperature but not cold or hot. They would be good with a caper mayonnaise. These sausages can be made into a terrine and baked.
Private Notes