Servings: Makes about 1/2 pound of sausage
- 1/2 pound chicken tenderloin
- 1/4 small ' ' sweet onion , cut in half
- 1 clove garlic , cut in half
- 1/4 teaspoon red pepper flakes , more or less to taste
- 1/2 teaspoon crushed fennel seed
- Coarse salt and cracked black pepper to taste
Place all ingredients in the bowl of a food processor and pulse until it looks like ground chicken or hamburger meat.
Heat a non-stick pan over medium heat. When hot, add mock sausage mix and cook, stirring often until crumbly and cooked through, about 7–9 minutes. Taste and adjust seasonings.
Recommended substitution: If you like sweet Italian sausage, don't use the chili flakes. Instead, add 1/4 teaspoon of allspice and one teaspoon dried oregano.
Recommended technique: This recipe uses chicken tenderloin, which is usually cheaper than boneless breasts. You'll have to trim the vein, but it's really easy—like unzipping a zipper with your knife. You can ask your butcher to grind the tenderloin for you, or do it at home. Just cut the chicken into one-inch pieces and pulse in a food processor (about three or four quick pulses) until it looks like ground chicken.
From the book Cooking Thin with Chef Kathleen