Chicken thighs make for moist, flavorful sausage; grind skinless, boneless thighs in a food processor. Combine the ingredients with your hands.
Cooking Light SEPTEMBER 2006
Combine all ingredients in a large bowl. Divide the chicken mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
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