I picked up 18-19 lbs of chicken thighs on sale earlier this week , deboned ended up with a tad under 15 lbs. I decided that
tropics
chicken Italian sausage would be the way to go. Used McCormicks Italian seasoning (4 tbs) because I keep forgetting to order marjoram and they want an arm and a leg for it at the store. I cut back the salt by a little more than a 3rd and added MSG and amesphos. And a tsp of #1 cure because why not? Plus a cup of Merlot. 1st 5 lbs I went with regular sausage and the second 5 lbs I added a couple tsps of crushed red pepper. I'll adjust that up or down next time probably up. The 4 lbs I had left over I was going to add more fennel and garlic and use for spaghetti but its tasty enough that I may eat it as breakfast sausage. Thanks to reading everybody's stories, tips and advice here it went pretty smoothly. I was disorganized enough though that I didn't take pics nor chew gum.
I'll let it sit in the fridge overnight and try it tomorrow but the patty I cooked up in the air fryer was really good!
I'll let it sit in the fridge overnight and try it tomorrow but the patty I cooked up in the air fryer was really good!
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