HOME MADE SAUSAGES
Mix well, the ground chicken with the rest of the ingredients.
Make a small patty and cook it in a pan and taste it. Adjust seasoning if necessary.
If you do not have a machine stuffer, shape it with your hands.
Place the sausage stuffer in the machine.
Tight up one end of the sausage casing and place the other end over the stuffer tube, and fill in the sausages casing. Do not fill in too tight or the sausage will burst open.

Make one long sausage. Choose a length of the sausage you want to make, and at that point, twist the sausage. The next sausage, twist it in the opposite direction and keep repeating this process until the end and tight it up with the twine. Tight with twine every single sausage and refrigerate immediately. It can be kept in refrigerator for two days. After that is recommendable to freeze it.

TOMATO SAUCE
Heat the oil in a pot at moderate temperature.
Cook the onions and garlic together.
Add tomato puree, diced tomatoes, salt, black pepper, oregano, basil, bay leaf and let it cook slowly for about 20 minutes.

Heat up a frying pan with 1 tbsp. olive oil and cook onions for a minute.
Add sliced chicken Italian sausages and cook.
Add peppers and mushrooms and cook for 2 minutes.

Cook pasta half way in boiling water with salt and strain.
In a bowl mix the ricotta cheese with 3 cups tomato sauce, 1 tbsp. grated cheese, 1/3 shredded mozzarella cheese.
Add sausages, pasta and mix well.

Spray with oil a baking pan and pour in the pasta.
Pour on top the rest of the tomato sauce.
Cover with the rest of the shredded mozzarella cheese and grated cheese.
Preheat the oven at 375° F - 190° C. and bake pasta until lightly brown.