2tablespoons avocado oil for cooking, more if needed
Instructions
Using a non-stick skillet, add 1 tablespoon of ghee or butter and melt over medium heat. Once melted, add mushrooms and saute for about 5 minutes stirring few times. Remove from the heat & let it cool.
Into a mixing bowl combine, 1 lb of ground chicken, 1 cup Panko breadcrumbs, 2 egg yolks, 2 tablespoons of fresh chopped greens, garlic powder, creole spice, salt and pepper to taste. Also add, saute mushrooms, then give it a nice stir.
Using mixer, whisk 2 egg whites until stiff peak forms, then add it to the chicken mushroom mixture. Stir until combined.
Using about 2 tablespoons of mixture, form sausages and dust them in flour. Heat 2 tablespoons of oil in the skillet over medium/high heat, add chicken sausages and cook for about 10 minutes, or until they are cooked thru, turning few times. Repeat this step until all sausages are cooked, adding more oil if needed.
Feel free to use any spices you and your family like when making these chicken sausages, I like to use garlic powder, salt and creole spice when making these yummies.
Use ground chicken or ground chicken thighs for that extra juicy texture using Kitchen Aid Meat Grinder.
Store left over homemade chicken sausages in airtight container inside the fridge for up to 3 days.
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