Sausage

Name: Sausage
Yield: 6
Ingredients: 2 cups (chicken) of leftover roasted chicken; 2 carrots; 2 tablespoons of chopped scallions without husk and seeds; 1 can of green corn; 1 can of drained peas; 2 stalks of celery cut fine; 2 cups (American) of cottage or ricotta cheese; Salt to taste

1
2 cups (chicken) of leftover roasted chicken
2
2 carrots
3
2 tablespoons of chopped scallions without husk and seeds
4
1 can of green corn
5
1 can of drained peas
6
2 stalks of celery cut fine
7
2 cups (American) of cottage or ricotta cheese
8
Salt to taste

Ingredients

1
2 cups (chicken) of leftover roasted chicken
2
2 carrots
3
2 tablespoons of chopped scallions without husk and seeds
4
1 can of green corn
5
1 can of drained peas
6
2 stalks of celery cut fine
7
2 cups (American) of cottage or ricotta cheese
8
Salt to taste

Directions

1
Chop the carrots into cubes and boil them in water with salt until they become soft but still firm
2
Drain and place them in a bowl
3
Peel and remove seeds from the scallions
4
Cut them into cubes and combine with the carrots
5
Add shredded chicken, green corn, peas, and celery
6
Spread the cheese and mix delicately
7
Add salt if necessary
8
Refrigerate for two hours and serve decorated with fresh herbs.