Chicken and Three-Peppers Sausage

• 2 cups mixture of red, yellow and green peppers, coarsely chopped
• 2 tablespoons butter
• 2 pounds white meat chicken
• 2 egg whites
• 2 cups heavy cream
• 2 tablespoons parsley
• 2 tablespoons ground cumin
• 2 teaspoons ground coriander seed
• Salt and white pepper to taste

1. Saute peppers in butter until soft.
2. Drain on paper towels.
3. Chill processor bowl and metal blade in refrigerator.
4. Remove all gristle, fat and cartilage from chilled chicken and cut the meat into large chunks.
5. Place in processor bowl with parsley and chop chicken into coarse pieces.
6. Then process until smooth.
7. You may need to do this in several batches.
8. With motor running slowly add egg whites and then cream.
9. Place chicken in bowl and stir in peppers.
10. Using sausage stuffer, stuff into casings, tie off at 2- to 3-inch intervals.
11. Poach in salted water for 15 minutes.

red, butter, white meat chicken, egg whites, heavy cream, parsley, ground cumin, ground coriander seed, salt

Taken from cooking.nytimes.com/recipes/3339 (may not work)