Grilled some of that chicken sausage I made...

house was too clean today, so rather than mess it up so soon, decided to cook outside.

Grilled up the chicken sausage, threw some rough chopped peppers in a pan (1 yellow, 1 orange, 1 jalapeno) with some evoo and 2 cloves of garlic just smushed for flavor. Cooked on high for a few minutes, then threw in some Sherry wine and cooked on medium low for about 7 minutes, salt pepper.... while the bread toasted on the grill. Comfort food perfect in under 20 minutes.







casings were PERFECT, perfect snap. I was a little nervous as I hear some horror stories about chewy, nasty casings. Thanks to someone on a message board I frequent for the suggestion of airing them dry after stuffing.