Homemade Chicken Sausage with Peppers

Ingredients Chicken 3/4  pound cooked skinless, boneless chicken breasts, coarsely chopped 1 cup Italian seasoned breadcrumbs 1 large leek, finely chopped 1 teaspoon crushed red pepper flakes 1 teaspoon powdered, or coarsely chopped dried fennel seeds 2 eggs, beaten 2 tablespoons milk 2 tablespoons or more olive oil Peppers 1 tablespoon olive oil 1 medium purple onion, thinly sliced 1 each medium red, green, and yellow bell peppers, thinly sliced

Directions

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 DuPont™ 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.

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