Chicken breasts have been on sale everywhere this week so I stocked up, and yesterday, I used a couple to make some delicious, low-fat Italian Sausage. Once again, I got to use my Kitchen Aid Food Grinder and my cute little mortar and pestle. The sausage was done in about 5 minutes. I refrigerated it most of the day and then used it to make a really scrumptious White Spinach Lasagna. I also made a traditional lasagna, too. I have one child who is on an anti-tomato sauce kick and another who is on a permanent anti-spinach kick. I normally would never prepare two dishes for one dinner but to make two different kinds of lasagna took very little extra effort so I was game. I’ve never made a lasagna without tomato sauce so I was very excited to try. I was very pleased with the results.
Chicken Italian Sausage
2 chicken breasts (almost a pound)
4 or more cloves of garlic, crushed
2 TBSP italian seasoning
1 TSP fennel seed
1/4 cup grated parmesan
1. Combine all the spices and crush them as best as you can. I can’t emphasize how great the results of the crushing will be. You will release the oils in the spices which will really enhance the flavor of your sausage.
2. Grind the chicken. If you’re using the Kitchen Aid attachment, you know to cut it into one inch strips. It’s helpful to do this before you start the grinding process. I sometimes have a helper but two helpers were studying and one was sick.
3. Combine all the ingredient, including the parmesan. Put in a baggie (or a covered bowl) and refrigerate for at least 8 hours.
Here’s a picture of my Spinach Lasagna. I added a half a 1 lb bag of cooked spinach to about 1 1/2 cups of part skim ricotta and one egg and then layered away! I usually put the meat in the sauce but since there was no sauce, the sausage was it’s own layer. I used Barilla No Boil Lasagna noodles. If you really want a recipe for this, let me know and I’ll post it later this week.