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re: Chicken Parmesan Tomato Basil Sausage
Posted on 2/13/13 at 12:29 pm to mx579
Posted on 2/13/13 at 12:29 pm to mx579
Never made sausage before, love this concept. I can't wait until I have the equipment to start trying things like this.
Couple questions though
1. Why the breast meat and not all dark meat/thighs?
2. Why the ginger? Doesn't seem to quite fit the Italian profile..is it something most people add to fresh sausage?
Couple questions though
1. Why the breast meat and not all dark meat/thighs?
2. Why the ginger? Doesn't seem to quite fit the Italian profile..is it something most people add to fresh sausage?
1
Posted on 2/13/13 at 12:58 pm to Kantz
Added the breast to keep it from being too greasy.
I just like ginger and I think it fits as a bit of twang in the background. This was just a little bit too much.
ETA: The moisture content was just right with this mix.
I just like ginger and I think it fits as a bit of twang in the background. This was just a little bit too much.
ETA: The moisture content was just right with this mix.
This post was edited on 2/13/13 at 1:00 pm
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