Chicken sausage is a fantastic alternative to traditional pork sausage — it’s leaner, versatile, and you can customize it to suit your taste buds. If you’ve ever wondered, how do you make chicken sausage? you’re in the right place. Making your own chicken sausage at home is easier than you think, and the result is fresh, juicy, and packed with flavor. Let’s dive into a step-by-step guide that will have you crafting your own sausages in no time!
Why Make Chicken Sausage at Home?
– Control over ingredients: You decide the spices, herbs, and fillers.
– Healthier option: Chicken is leaner than pork, making it a lighter choice.
– Custom flavors: From spicy to herby, you can tailor the seasoning.
– Freshness: No preservatives or artificial additives.
What You’ll Need: Ingredients for Chicken Sausage
Here’s a basic ingredient list to get you started with homemade chicken sausage:
– 5 pounds of chicken meat (preferably a mix of thighs and breasts for texture)
– 5 teaspoons kosher salt
– 1 teaspoon sugar
– 1/2 cup powdered buttermilk or a fermenting agent (optional, for tang)
– 1 1/2 teaspoons black pepper
– 1 teaspoon nutmeg
– 2 teaspoons granulated onion
– 2 teaspoons granulated garlic
– 1/4 cup fresh sage (finely chopped) or 1.5 tablespoons rubbed sage
– 1/4 cup fresh parsley (finely chopped)
– 1/2 cup green onions (finely chopped)
– 1/2 cup cold chicken broth
– Optional: 1 teaspoon cayenne pepper for heat
– Sausage casings (hog casings, about 10-12 feet)
This combination of spices and herbs gives a classic, savory flavor, but you can experiment with your favorites like cumin, paprika, or fennel seeds.
Equipment You’ll Need
– Meat grinder (or a food processor for smaller batches)
– Sausage stuffer (or a piping bag if you don’t have a stuffer)
– Mixing bowls
– Kitchen scale (optional but helpful for portioning)
– Twine or kitchen string (for linking sausages)
Step-by-Step Guide: How to Make Chicken Sausage
1. Prepare the Chicken Meat
Start with deboned chicken thighs and breasts. The thighs add juiciness and flavor, while the breasts provide a lean texture. Cut the meat into chunks that will fit into your grinder or food processor.
2. Grind the Meat
Using a meat grinder fitted with a 1/4-inch plate, grind the chicken meat along with the skin (if using). If you don’t have a grinder, pulse the chicken in a food processor until coarsely ground.
3. Mix the Seasonings
In a large bowl, combine the ground chicken with salt, sugar, spices, herbs, and cold chicken broth. Mix thoroughly by hand or with a spoon until the mixture is sticky and well blended. This ensures the sausage holds together well.
4. Stuff the Sausage
If using casings, soak them in warm water to soften. Fit your sausage stuffer with the casing and carefully fill it with the sausage mixture. Don’t overstuff — leave some room to twist the links. Twist the sausage into 6-inch links or your preferred size.
If you don’t have casings, you can shape the mixture into patties or logs and wrap them in foil to cook later.
5. Refrigerate or Freeze
Let the sausages rest in the fridge for a few hours or overnight to let the flavors meld. You can store uncooked sausages in the fridge for up to 5 days or freeze them for up to 6 months.
6. Cook Your Chicken Sausage
Cook chicken sausage thoroughly until the internal temperature reaches 165°F (74°C). You can pan-fry, grill, bake, broil, or air-fry them. Pan-frying over medium heat usually takes about 10-15 minutes, turning occasionally until browned and cooked through.
Tips for Perfect Chicken Sausage
– Balance fat content: Chicken thighs have more fat than breasts, which helps keep the sausage juicy.
– Keep meat cold: Cold meat grinds better and mixes more easily.
– Don’t overmix: Mix just enough to combine ingredients and create a sticky texture.
– Experiment with flavors: Add ingredients like roasted red peppers, basil, garlic, or even feta cheese for unique twists.
– Use wet hands: When shaping sausages by hand, wet your hands to prevent sticking.
Flavor Variations to Try
– Italian Style: Add dried oregano, basil, fennel seeds, and red pepper flakes.
– Spicy Cajun: Use chili powder, smoked paprika, cayenne, and garlic.
– Herbaceous: Mix in sage, thyme, rosemary, and parsley.
– Garlic & Feta: Incorporate roasted garlic and crumbled feta cheese for a Mediterranean flair.
Storing and Serving Suggestions
– Store raw sausages in the fridge for up to 5 days or freeze for longer storage.
– Cooked sausages keep well in the fridge for 3-4 days.
– Serve chicken sausage with eggs for breakfast, in pasta dishes, or alongside roasted vegetables.
– Use in casseroles, sandwiches, or as a protein-packed snack.
Making chicken sausage at home is a rewarding kitchen project that lets you enjoy fresh, flavorful sausages tailored to your taste. With just a few ingredients and some simple equipment, you can create delicious meals that everyone will love.
Enjoy your cooking adventure and the tasty results!
Fresh homemade chicken sausage is juicy, flavorful, and healthier than store-bought options. Give it a try and savor the satisfaction of making your own!