Green Chile Chicken Sausage Culinary Communion Food

SOUTHWEST GREEN CHILE SAUSAGE

Steps:

• Grind the chicken using a Kitchen Aide grinder (can also use a food processor).
• Put into a large bowl and add the remaining ingredients.
• Blend thoroughly.
• Divide into 4 portions and put into freezer bags for later use.

LOW CARB GREEN CHILE SAUSAGE GRAVY

Steps:

• Brown sausage in a large skillet; drain fat.
• In a medium bowl, whisk together the cream cheese, chives and green sauce.
• Stir in the chiles; add to sausage and simmer until hot and bubbly or microwave on MEDIUM about 8 minutes.
• Season to taste with salt.

FRENCH MERGUEZ SAUSAGES - CULINARY COMMUNION

Steps:

• Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
• Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
• Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
• Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
• Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
• Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
• Notes: regarding the links -- we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings. It's up to you, of course, how you make them. These sausages are absolutely delicious, and I hope you'll try the recipe! The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version -- all I know is that they're very, very tasty. :).

SAUSAGE AND GREEN CHILE STRATA

Steps:

• Spray an 8-inch square pan baking dish with Crisco Cooking Spray.
• Brush bread slices with melted shortening.
• Place 4 slices in the prepared dish. Top with 1/2 the sausage, chiles and cheese.
• Top with 4 more slices of bread, then remaining sausage and chiles.
• Beat together eggs, milk, mustard, salt and pepper.
• Pour egg mixture over the layers; sprinkle with remaining cheese. (Can be prepared to this point up to 1 day ahead and refrigerated, covered, until ready to bake.).
• Preheat oven to 350. Bake strata until puffed and center is set, about 40 minutes.
• Let stand 5 to 10 minutes before cutting into squares; serve warm.

GREEN CHILE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Remove seeds from chiles and lay flat on bottom of a greased 9 x 13 pan.
• Mix cheese, eggs and mustard, Worcestershire sauce and a dash of hot sauce.
• Add salt and pepper if desired.
• Pour over chiles and sprinkle with paprika.
• Bake for 25 minutes. Cut into bite sized squares.

UNLEAVENED CRUMBLE COMMUNION BREAD

Steps:

• Sift together the flour, sugar and salt.
• Cut in shortening.
• Add a little bit of milk at a time, and only enough to form into dough.
• Roll dough (using floured rolling pin) to 1/4 inch thick. Cut into 1/2 inch squares.
• Bake at 375 degrees for 15-20 minutes or until done.