"I'm a man of tradition. After adding meat grinding and sausage stuffing capabilities to my kitchen, a chicken-apple was the first type of sausage I made for my friend's first annual grilling birthday bash in Prospect Park. Ever since then, my friend has kept up her spring birthday picnic, and I've kept churning out a different chicken sausage each year, and now it doesn't feel like spring until this tradition has been fulfilled. This year, however, was extra-special—my friend emerged from the long winter as both a doctor and carnivore, able to enjoy the chicken sausage with basil and tomato I cooked up. Although I had initial doubts about the rather small ratio of tomatoes and basil to the massive amounts of chicken, all the flavors came through perfectly in the end, making this fresh-tasting sausage a perfect fit for the beautiful spring party in the park." - Steven Perez from Bookmarklet

Every good cook knows that improvisation is a given for staid recipes. :D - Steven Perez from IM