Making chicken sausage at home is easier than you think, and it’s a fantastic way to enjoy fresh, flavorful, and customizable sausages without any preservatives or additives. Whether you want classic links or juicy patties, this guide will walk you through the basics of making your own chicken sausage with simple ingredients and easy steps.
Why Make Chicken Sausage at Home?
Homemade chicken sausage lets you control the ingredients, tailor the flavors to your taste, and enjoy a healthier alternative to store-bought options. Plus, it’s fun to experiment with herbs, spices, and seasonings to create your signature sausage.
What You’ll Need
Basic Ingredients
– Ground chicken (preferably with some skin for juiciness)
– Salt and pepper
– Garlic and onion (powdered or fresh)
– Herbs like sage, parsley, or thyme
– Spices such as nutmeg, cayenne pepper, or Italian seasoning
– Optional: a splash of chicken broth or buttermilk powder for moisture and tang
– Sausage casings if you want traditional links (hog casings or synthetic)
Equipment
– Meat grinder or food processor
– Sausage stuffer or piping bag (for links)
– Mixing bowls
– Frying pan, grill, or oven for cooking
Step-by-Step: How to Make Chicken Sausage
1. Prepare the Meat
Use about 5 pounds of chicken meat with skin for moisture and flavor. If you don’t have a grinder, a food processor works fine. Grind the chicken through a medium plate or pulse in the processor until finely ground but not pureed.
2. Mix the Seasonings
In a large bowl, combine the ground chicken with salt, pepper, garlic, onion, herbs, and spices. You can customize this to your liking-try sage and nutmeg for a classic taste or cumin and coriander for a spiced twist. Add cold chicken broth or buttermilk powder to keep the mixture moist and help bind the meat.
3. Stuff or Shape the Sausage
– For links: Soak and rinse hog casings, then stuff the mixture using a sausage stuffer. Don’t overfill; twist into 6-inch links.
– For patties: Shape the mixture into small rounds or logs with your hands.
4. Refrigerate or Freeze
Let the sausages rest in the fridge for a few hours or overnight to let flavors meld. They can be stored in the fridge for up to 5 days or frozen for several months.
5. Cook and Enjoy
Cook sausages by pan-frying, grilling, baking, or air-frying until the internal temperature reaches 165°F (74°C). This usually takes about 10-15 minutes depending on thickness.
Tips for Perfect Chicken Sausage
– Keep your meat and equipment cold to make stuffing easier and keep the sausage juicy.
– Don’t overmix the meat; just combine until ingredients are evenly distributed.
– Wet your hands when shaping patties or links to prevent sticking.
– Experiment with flavors: add honey for sweetness, cayenne for heat, or fresh herbs for brightness.
Simple Chicken Sausage Patty Recipe
If you prefer patties over links, try this quick mix:
– 1 pound ground chicken
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon ground sage
– 1 clove garlic, minced
– 1 teaspoon Italian seasoning
– 1 tablespoon honey
Mix all ingredients, form into 8 patties, chill for 10 minutes, then cook in a hot skillet 4-5 minutes per side until browned and cooked through.
Storage and Reheating
Store cooked sausages in an airtight container in the fridge for up to 5 days. They freeze well for up to 2 months. Reheat gently in a skillet or microwave before serving.
Making chicken sausage at home is a rewarding way to enjoy fresh, flavorful meals tailored to your taste. Give it a try, and you might never go back to store-bought!
Ready to try your own recipe? What flavors would you add to your chicken sausage?