Isernio's, Ground Chicken 16 oz.

Specifications

About this product

From the Manufacturer About Isernio's Founded by Frank Isernio, Isernio's Sausage, located in Kent, WA, makes a variety of fresh, small batch sausage and ground meats, using only lean, all-natural, whole cuts of pork or chicken and the freshest flavors and spices. Isernio’s never uses nitrates, synthetic casings, fillers, binders or bi-products commonly found in popular sausages on the market. Committed to uncompromising quality and flavor, Isernio’s makes only the freshest, most delicious lean products for today’s health-conscious and busy cooks. Isernio’s History In The Beginning... Frank Isernio was born in Seattle's Beacon Hill neighborhood, surrounded by first and second generation Italians. His mother raised rabbits and chickens in the backyard and his father grew the family vegetables. Filled with Old Country hospitality, the Isernios took great pride in sharing special dinners with friends and relatives. Over time, Frank became the one in charge of the sausage. Hobby Turned Profession For years, Frank's sausage making was reserved expressly for the family get-togethers. Because of his passion and enthusiasm, Frank was encouraged to take his hobby one step further. Requests began to come in to produce his sausage for others. While working a full-time job as a pipefitter, Frank set up shop in a neighbor's basement. "I'd spend all night at the shipyard, and start making sausage at 5 a.m.," he recalls. He prompted his product by loading the ice-filled trunk of his car with sausage and driving around to local restaurants. Today... Today, Isernio's Sausage is a trusted brand asked for by name at top supermarkets, retailers and fine restaurants around the country. What began with a passion for great food and timeless traditions has grown into a commitment and enthusiasm for making lean, all natural sausage a regular part of every busy cook’s repertoire and healthy cooking. As we continue to grow, we will carry on the Isernio's tradition to provide the uncompromising quality our customers have grown to expect. Buon Appetito! Sausage Cooking Tips Links: Isernio's suggests this fool proof method of cooking sausage properly every time. This method does not rob the sausage of taste or texture, and allows it to be finished in a pan, oven or on a grill. Bring a skillet of water large enough to immerse your sausages, to a boil. Bring a skillet of water large enough to immerse your sausages, to a boil. Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off. Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off. Let sausages sit in the hot water for approximately 7 minutes. Let sausages sit in the hot water for approximately 7 minutes. Drain the water and wipe out the skillet, if you’re using the same skillet to brown the sausages. Drain the water and wipe out the skillet, if you’re using the same skillet to brown the sausages. Pan brown the sausages over medium heat with a teaspoon of olive oil, or grill over medium heat. Pan brown the sausages over medium heat with a teaspoon of olive oil, or grill over medium heat. Sausages should reach an internal temperature of 155°F for pork and 165°F for chicken. Sausages should reach an internal temperature of 155°F for pork and 165°F for chicken. Or, immediately submerge in an ice bath (bowl filled with ice & water) to halt cooking and store in zip lock bags in the refrigerator. For a quick meal, simply brown on each side in an oiled skillet. Or, immediately submerge in an ice bath (bowl filled with ice & water) to halt cooking and store in zip lock bags in the refrigerator. For a quick meal, simply brown on each side in an oiled skillet. Rolls: Cut open package and form small patties by hand, approximately 3” in diameter and ½” thick. . Or, place package in freezer for approximately 30 minutes, then slice into patties approximately ½” thick. Cut open package and form small patties by hand, approximately 3” in diameter and ½” thick. . Or, place package in freezer for approximately 30 minutes, then slice into patties approximately ½” thick. Place patties in a nonstick skillet that is already hot. Cook over medium heat, turning once, until the internal temperature reaches 165°F and patties are browned (about 3-4 minutes per side). The pinkness inside should have disappeared (use an instant read thermometer to check temperature). If necessary, add a small amount of vegetable oil to facilitate browning and prevent sticking. Place patties in a nonstick skillet that is already hot. Cook over medium heat, turning once, until the internal temperature reaches 165°F and patties are browned (about 3-4 minutes per side). The pinkness inside should have disappeared (use an instant read thermometer to check temperature). If necessary, add a small amount of vegetable oil to facilitate browning and prevent sticking. -OR- crumble sausage into a nonstick skillet, and cook over medium heat, breaking up sausage into desired size using a wooden spoon. Cook until pinkness just disappears and sausage is browned. If necessary, add a small amount of vegetable oil to facilitate browning and prevent sticking. -OR- crumble sausage into a nonstick skillet, and cook over medium heat, breaking up sausage into desired size using a wooden spoon. Cook until pinkness just disappears and sausage is browned. If necessary, add a small amount of vegetable oil to facilitate browning and prevent sticking. Featured Recipe Chicken Parmesan Meatloaf This recipe requires under 10 minutes of prep time and can be prepped ahead of time for those busy weeknights. This recipe is so versatile, it can be served with vegetables or al-dente cooked pasta, or over a bed of leafy greens as a component of a salad. Ingredients: 1 lb Isernio’s Ground Chicken 1 lb Isernio’s Ground Chicken 1 Egg 1 Egg 1/4 Cup Fresh Breadcrumbs 1/4 Cup Fresh Breadcrumbs 1/2 Teaspoon Fresh Basil 1/2 Teaspoon Fresh Basil 1/2 Teaspoon Thyme 1/2 Teaspoon Thyme 1/2 Teaspoon Oregano 1/2 Teaspoon Oregano 1-2 Cloves Garlic, Minced 1-2 Cloves Garlic, Minced 1 Small Onion, Diced 1 Small Onion, Diced 1/2 Teaspoon Salt 1/2 Teaspoon Salt 1/4 Teaspoon Ground Black Pepper 1/4 Teaspoon Ground Black Pepper 1/2 Cup Pecorino Romano Cheese, Grated 1/2 Cup Pecorino Romano Cheese, Grated 1/2 Cup Tomato Sauce (we recommend our Half Hour Tomato Sauce!) 1/2 Cup Tomato Sauce (we recommend our Half Hour Tomato Sauce!) 1/2 Cup Italian Cheese Blend, Shredded 1/2 Cup Italian Cheese Blend, Shredded Chopped Parsley for Garnish Chopped Parsley for Garnish Let's Cook: Preheat the oven to 350 degrees. Place the ground chicken, egg, breadcrumbs, oregano, basil, thyme, garlic, onion, Pecorino Romano cheese, salt and pepper in a large bowl. Using hands, gently mix together. Transfer this mixture to a lightly greased loaf pan and top the loaf with the tomato sauce and the Italian cheese blend. Bake in the oven at 350 °F for 40 minutes or until the inside temperature of the meatloaf reaches 165 °F.