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Chicken Sausage (Roman)


4 feet 1 1/2” diameter hog or sheep casings
4 lbs. chicken meat
2 tsp. salt, or to taste
2 tsp. coarsely ground black pepper
1 cup onion, finely chopped
1/2 cup sweet green pepper, finely chopped
1/2 cup freshly grated Romano cheese


Prepare the casings and grind the chicken through a coarse disk. Mix the chicken with the remaining ingredients. Grind the mixture through a coarse disk and stuff into the casings.Twist off into four-inch links.To cook, saute in vegetable oil until evenly browned and cooked through.