Ingredients:
1 1/3 pound ground chicken breast
3 cloves garlic – chopped
3 tablespoons chopped parsley leaves
1/4 cup grated Parmesan – Parmigiano-Reggiano or Romano
1 teaspoon fennel seeds
1 teaspoon coarse black pepper
3/4 teaspoon salt
2 tablespoons extra-virgin olive oil – 2 turns of the pan
Directions:
Mix chicken with garlic, parsley, cheese, fennel seeds, pepper, and salt. Form large, thin patties, 4 to 5 inches, or small patties, 2 to 3 inches.
Preheat a large, nonstick skillet and fry sausage in extra-virgin olive oil, 3 or 4 minutes on each side over medium to medium-high heat
4 skinless boneless chicken breasts
1 beaten egg
1 T. Dijon mustard
1 T. water
1/4 C. flour
3/4 C. dry seasoned bread crumbs
2 T. vegetable oil
2 T. butter
1/2 t. lemon pepper seasoning
salt to taste
Instructions.Things You’ll Need:
1 pound of chicken meat (no bones)
2 tps of salt
2 tbsp ground sage
1/2 tsp ground pepper
1 tsp ground fennel seed
1/2 tsp ground red pepper flakes
oil for sauteeing
1.1
Grind Your ChickenGrind chicken with an old fashioned cast aluminum, hand-cranked meat grinder, or your modern kitchen food processor, or just have your local butcher grind it for you. Some grocery stores stock their shelves with ground chicken which you could use, but just keep in mind that you have no idea of how much skin and fat was included in the grinding process. Keep chicken cold and cook as soon as possible.
2.2
Savory SageMix the spices in with the ground chicken and work them in with your hands thoroughly. If you need to grind the spices, use a small electric spice/coffee grinder. Place the mixture in a covered container and refrigerate for 3 hours or overnight.
3.3
Grilled Chicken SausageForm the chilled chicken sausage into patties. They will be low fat so will need to be cooked in a little oil or steamed. If sauteeing, cook in a tablespoon of oil and fry for about 5 minutes on medium heat. Flip and continue cooking for another 5 minutes. Make sure the chicken sausage is thoroughly cooked. Alternatively, the sausage can be grilled, just make sure to grease the grill to prevent sticking.
4.4
Healthy Chicken Sausage PizzaServe with sliced tomato, onion, lettuce, Swiss cheese and a sourdough roll and you have made yourself a tasty low fat chicken sausage sandwich, or crumble and use on homemade pizza. Have fun experimenting!
Ingredients
1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
2 teaspoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
3/4 cup dry red wine
1 (14.5 ounce) can diced tomatoes with Italian herbs, with juices
1 teaspoon dried oregano
1/2 cup light cream (table cream)
1/2 pound uncooked linguine
2 tablespoons shredded Parmesan cheese
Fresh oregano leaves for garnish (optional)
Directions
1.Prepare grill for direct cooking and preheat grill to medium temperature range.
2.Grill sausage links over direct heat, turning every minute. Remove from grill. Cool slightly. Cut sausage into 1/4-inch circles.
3.Meanwhile, over medium-high heat, heat oil in a large heavy skillet. Add onions and saute for about 2 minutes, stirring occasionally. Add garlic and cook, just until fragrant, about 30 seconds. Reduce the heat to low and add wine, tomatoes, sausage, oregano and 1/4 tsp each salt and pepper. Cook about 3 minutes. Add cream and cook for one minute.
4.Meanwhile, cook linguine in boiling salted water according to package directions. Cook until al dente. Drain. Portion cooked linguine onto 4 warm plates or pasta bowls. Spoon sausage/sauce over pasta. Sprinkle each with Parmesan and garnish with fresh oregano
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June 11th, 2011 
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Sweet Italian Chicken Sausage Patties
Ingredients:
1 1/3 pound ground chicken breast
3 cloves garlic – chopped
3 tablespoons chopped parsley leaves
1/4 cup grated Parmesan – Parmigiano-Reggiano or Romano
1 teaspoon fennel seeds
1 teaspoon coarse black pepper
3/4 teaspoon salt
2 tablespoons extra-virgin olive oil – 2 turns of the pan
Directions:
Mix chicken with garlic, parsley, cheese, fennel seeds, pepper, and salt. Form large, thin patties, 4 to 5 inches, or small patties, 2 to 3 inches.
Preheat a large, nonstick skillet and fry sausage in extra-virgin olive oil, 3 or 4 minutes on each side over medium to medium-high heat
Serves/Makes: 6
Quick, Easy -N- Fast Chicken Strips Recipe
4 skinless boneless chicken breasts
1 beaten egg
1 T. Dijon mustard
1 T. water
1/4 C. flour
3/4 C. dry seasoned bread crumbs
2 T. vegetable oil
2 T. butter
1/2 t. lemon pepper seasoning
salt to taste
replace here pork with chicken:
http://www.lets-make-sausage.com/sweet-Italian-sausage.html
The site has plenty of ideas and tips
Bluefin, are you saying make the sausage from scratch, not the cooking recipe? Your question can be taken two ways here.
Instructions.Things You’ll Need:
1 pound of chicken meat (no bones)
2 tps of salt
2 tbsp ground sage
1/2 tsp ground pepper
1 tsp ground fennel seed
1/2 tsp ground red pepper flakes
oil for sauteeing
1.1
Grind Your ChickenGrind chicken with an old fashioned cast aluminum, hand-cranked meat grinder, or your modern kitchen food processor, or just have your local butcher grind it for you. Some grocery stores stock their shelves with ground chicken which you could use, but just keep in mind that you have no idea of how much skin and fat was included in the grinding process. Keep chicken cold and cook as soon as possible.
2.2
Savory SageMix the spices in with the ground chicken and work them in with your hands thoroughly. If you need to grind the spices, use a small electric spice/coffee grinder. Place the mixture in a covered container and refrigerate for 3 hours or overnight.
3.3
Grilled Chicken SausageForm the chilled chicken sausage into patties. They will be low fat so will need to be cooked in a little oil or steamed. If sauteeing, cook in a tablespoon of oil and fry for about 5 minutes on medium heat. Flip and continue cooking for another 5 minutes. Make sure the chicken sausage is thoroughly cooked. Alternatively, the sausage can be grilled, just make sure to grease the grill to prevent sticking.
4.4
Healthy Chicken Sausage PizzaServe with sliced tomato, onion, lettuce, Swiss cheese and a sourdough roll and you have made yourself a tasty low fat chicken sausage sandwich, or crumble and use on homemade pizza. Have fun experimenting!
Read more: How to Make Chicken Sausage | eHow.com http://www.ehow.com/how_2289546_make-chicken-sausage.html#ixzz12SMaKVVo
Ingredients
1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
2 teaspoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
3/4 cup dry red wine
1 (14.5 ounce) can diced tomatoes with Italian herbs, with juices
1 teaspoon dried oregano
1/2 cup light cream (table cream)
1/2 pound uncooked linguine
2 tablespoons shredded Parmesan cheese
Fresh oregano leaves for garnish (optional)
Directions
1.Prepare grill for direct cooking and preheat grill to medium temperature range.
2.Grill sausage links over direct heat, turning every minute. Remove from grill. Cool slightly. Cut sausage into 1/4-inch circles.
3.Meanwhile, over medium-high heat, heat oil in a large heavy skillet. Add onions and saute for about 2 minutes, stirring occasionally. Add garlic and cook, just until fragrant, about 30 seconds. Reduce the heat to low and add wine, tomatoes, sausage, oregano and 1/4 tsp each salt and pepper. Cook about 3 minutes. Add cream and cook for one minute.
4.Meanwhile, cook linguine in boiling salted water according to package directions. Cook until al dente. Drain. Portion cooked linguine onto 4 warm plates or pasta bowls. Spoon sausage/sauce over pasta. Sprinkle each with Parmesan and garnish with fresh oregano