Homemade Chicken Sausage with Peppers
Coarsely ground fresh-cooked chicken is ground with seasonings, and turned into a sausage shape. The addition of peppers and onions completes this traditional dish, which has far fewer calories than most sausage thanks to the lean chicken breasts.
Grind the chicken in a food processor with a few quick pulses. Transfer to a large mixing bowl and with 1/2 cup of the breadcrumbs, the leek, red pepper flakes, and fennel. Mix well to incorporate. Whisk the egg with the milk. Divide the mixture into 6 (4-inch) sausage-shaped rolls. Dip the sausages in the remaining breadcrumbs, to form a coating entirely around the chicken mixture.
Heat the oil over medium heat in a large skillet coated with Teflon® non-stick and sauté the sausages, rolling them around in the pan until golden brown, a few minutes. Set aside and make the peppers.
In the same skillet, heat the oil and when hot, sauté the onions over medium for 2 minutes and then add the peppers and cook until softened, about 6 minutes. Transfer to a serving plate, place the sausages on top, and serve.