 |
Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 2 |
|
Another recipe from Inn Chef Ingredients:
6 ounces chicken breasts, diced with skin |
1 cup cooked barley |
1/2 cup grated parmesan cheese |
1 cup oregano leaves |
salt and pepper |
Directions:
1. Place all ingredient in a food processor and process until thoroughly combined but still chunky Place the mixture in a piping bag.
2. Spread a sheet of large plastic wrap out on a moistened table and pipe out a large bead of the sausage filling.
3. Leave several inches of plastic wrap empty on either side of the sausage.
4. Roll up the plastic wrap carefully,try to avoid forming air bubbles inside the plastic.
5. Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
6. If any air pockets form prick them with a pin.
7. Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
8. Poach the plastic wrapped links in simmering water for 5-7 minutes,depending on thickness then immersing them in ice cold water.
9. cut off plastic wrap and squeeze out sausage reheat them by browning them in a bit of butter.
|
|