Torah Study


From Michelle ComesLast

Homemade chicken sausage.

 I grew up eating either homemade sausage or Jimmy Dean sausage. So when I gave up pork, I wanted to find a replacement. I found a recipe online by Karin Calloway. She was replicating a breakfast sausage she had eaten at a restaraunt. I tried it but it wasn't near spicy enough. So with my mom's help, we recreated the old fashioned pork sausage that my grandmother use to make. I buy chicken sausage in the tube (Isernior's breakfast sausage-WinnCo sells it). Any ground chicken will do, and I'm still working on finding kosher chicken. To 1 1/2 pounds of chicken (that's a tube and a half at the moment) add 3 teaspoons of sage, 1 tsp of poultry seasoning, 1 tsp of dried thym, 1 tsp black pepper, 1/2 tsp white pepper, 1/4 tsp of cayenne or ancho powder, 1/2 tsp of garlic powder, 1/4 tsp onion powder, pinch of ground cloves, pinch of ground nutmet. Mix it up well. I wrap each scoop in freezer paper and then put in a ziploc bag and put it in the freezer. I pull out one the night before and let it thaw in the fridge. I put a teaspoon or so of olive oil in the pan and cook on med to med high heat, until cooked thoroughly and browned on the outside. I serve on a toasted english muffin. When I was in school, I would put an egg in the microwave in one of these.Nordic Ware Microwave Eggs 'n Muffin Breakfast Pan available from