Chicken Sausage with Mediterranean Flavors
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Appears in Cook's Illustrated March/April 1996
We made high-quality sausage without the fancy equipment.
WHY THIS RECIPE WORKS
We wanted a chicken sausage recipe for fresh, great-tasting, lower-fat sausage that didn’t require expensive special-purpose equipment. We kept the fat content low and the sausage moist by choosing to work with chicken thighs. Instead of us...
