Chicken and Three-Peppers Sausage

1. 1

   Saute peppers in butter until soft.

2. 2

   Drain on paper towels.

3. 3

   Chill processor bowl and metal blade in refrigerator.

4. 4

   Remove all gristle, fat and cartilage from chilled chicken and cut the meat into large chunks.

5. 5

   Place in processor bowl with parsley and chop chicken into coarse pieces.

6. 6

   Then process until smooth.

7. 7

   You may need to do this in several batches.

8. 8

   With motor running slowly add egg whites and then cream.

9. 9

   Place chicken in bowl and stir in peppers.

10. 10

    Using sausage stuffer, stuff into casings, tie off at 2- to 3-inch intervals.

11. 11

    Poach in salted water for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.