Sausage Meat Stuffing Recipe
Ingredients
| Melted butter or chicken fat - 2 tbsp | ||
| Onion | 1 Large, finely chopped | |
| Mushrooms | 1/2 Pound, finely chopped | |
| Sausage meat | 1/2 pound | |
| Lean pork | 1/2 Pound, minced | |
| Chicken livers | 5 | |
| Parsley | 2 Tablespoon, chopped | |
| Tarragon or dried thyme - ¼ tsp | ||
| Bread with crusts -2 slices, diced | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
MAKING
1. Take a frying pan, heat it and soften the chicken fat. If chicken fat is unavailable then replace it with butter.
2. Stir in mushrooms and onion and cook over medium heat for about 5 minutes.
3. Use slotted spoon to transfer the dish to bowl, and press out as much fat as possible.
4. Stir in minced pork and sausage meat to the bowl.
5. Add chicken livers to the frying pan and saute them in leftover fat for about a minute.
6. Add the chicken livers to sausage mixture along with thyme, parsley, bread cubes, pepper and salt.
7. Blend the mixture thoroughly before using.
SERVING
8. For good results use the sausage meat stuffing immediately.
1. Take a frying pan, heat it and soften the chicken fat. If chicken fat is unavailable then replace it with butter.
2. Stir in mushrooms and onion and cook over medium heat for about 5 minutes.
3. Use slotted spoon to transfer the dish to bowl, and press out as much fat as possible.
4. Stir in minced pork and sausage meat to the bowl.
5. Add chicken livers to the frying pan and saute them in leftover fat for about a minute.
6. Add the chicken livers to sausage mixture along with thyme, parsley, bread cubes, pepper and salt.
7. Blend the mixture thoroughly before using.
SERVING
8. For good results use the sausage meat stuffing immediately.
Chef
