How to Make Delicious Homemade Chicken Sausage

Chicken sausage is a tasty and healthier alternative to traditional pork sausage. With the right ingredients and techniques, making your own homemade chicken sausage is easy and rewarding. This article will provide a step-by-step guide on how to make mouthwatering chicken sausage recipes right in your own kitchen.

Overview of Chicken Sausage

Chicken sausage is made from ground chicken meat mixed with spices, herbs, and other flavorings. It has a milder flavor compared to spicy pork sausage and is lower in fat. The leaner meat and customizable spice blends make chicken sausage a great option for health-conscious eaters. Homemade chicken sausage allows you to control the quality of ingredients and customize flavors to suit your taste.

Benefits of Making Homemade Chicken Sausage

• Control ingredients Make it exactly how you want with natural, high-quality spices and flavors. Avoid preservatives or artificial ingredients found in store-bought varieties.

• Lower cost Buying whole chickens and making it yourself is more economical than purchasing pre-made sausage

• Customize flavors Cater recipes to your taste preferences with endless seasoning possibilities.

• Healthier alternative: Chicken sausage is lower in fat and calories compared to pork varieties.

• Sustainable and ethical: Source local, organic, and humanely raised chicken.

• Rewarding DIY project: Learn a new cooking technique and impress family and friends.

Step-by-Step Instructions

Follow these simple steps for foolproof homemade chicken sausage every time.

Ingredients

• 1 pound ground chicken (can substitute ground turkey)
• 1 teaspoon salt
• 1 teaspoon dried sage
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper (optional)
• 1 garlic clove, minced
• 2 tablespoons chicken broth or water

Directions

1. Prepare the ground chicken: Buy boneless chicken and grind yourself or use store-bought ground chicken breast. Ensure the meat is very cold before grinding.

2. Mix dry ingredients: In a large bowl, mix together salt, sage, black pepper, cayenne (if using), and minced garlic.

3. Add chicken and mix: Add ground chicken and chicken broth or water to the spice mixture. Use your hands to combine well until fully incorporated.

4. Chill mixture: Cover bowl with plastic wrap and refrigerate for 1 hour. This allows flavors to meld.

5. Form sausage: Remove mixture from fridge. Shape into patties or small links. Wet hands periodically if sticky.

6. Cook the sausage: In a skillet over medium-high heat, cook patties or links until browned on both sides and cooked through, about 4-5 minutes per side.

7. Use in recipes: Enjoy your homemade sausage crumbled in dishes, sliced in sandwiches or subs, or served alongside breakfast.

Recipe Customization Tips

• Switch up herbs and spices like fennel, paprika, Italian seasoning to make unique flavor blends.

• For breakfast sausage, use maple syrup and sage.

• Add cheese, chili flakes, or jalapenos for a spicy kick.

• Chopped apple, cranberries, and maple makes a nice autumn sausage.

• Sun-dried tomatoes and basil suits an Italian-style sausage.

• For a Greek or Mediterranean twist, use oregano, parsley, lemon, and feta.

• Onion and garlic sautéed before adding to the sausage mix adds nice caramelized flavor.

Sausage Making Equipment

While not strictly necessary, having the right equipment can streamline sausage making and help achieve the perfect texture.

• Meat grinder: Grinds chicken into fine consistency for even seasoning distribution. Can be manual or electric.

• Sausage stuffer: Efficiently and neatly stuffs sausage mixture into casings for link shapes. Vertical models recommended.

• Natural casings: Usually made from hog intestine. Soak in water before use. Give sausage an authentic appearance.

• Spice grinder: Refines whole spices like peppercorns and fennel seeds into fine powder. Enhances flavor release.

• Kitchen scale: Weigh meats and ingredients for accuracy. Useful for duplicating recipes and scaling batches.

• Meat mixer: Thoroughly incorporates meats and spices. A stand mixer with a paddle attachment works well.

• Meat thermometer: Confirms chicken reaches safe 165°F internal temperature when cooked. Prevents undercooking.

Sausage Safety Tips

When handling raw meats, following proper food safety guidelines helps prevent the spread of bacteria that could cause foodborne illness.

• Always wash hands, utensils, surfaces after contact with raw chicken.

• Store raw sausage in airtight containers and use within 3 days or freeze for longer storage.

• Cook sausage patties or links to an internal temperature of 165°F as measured by a food thermometer.

• When stuffing into casings, work efficiently to minimize time at unsafe temperatures. Refrigerate immediately once formed.

• Defrost frozen sausage gradually in the refrigerator, not on the counter or in hot water where bacteria can multiply quickly.

• Marinate sausages in the refrigerator, not on the counter. Discard used marinade to avoid contamination.

Troubleshooting Homemade Sausage

Problem: Sausage patties won’t hold together.

Solution: The mixture may be too lean. Try adding a couple tablespoons of fat like olive oil so patties bind together better. Refrigerating before shaping also firms them up.

Problem: Sausage is dry or tough when cooked.

Solution: Avoid overmixing which can make the texture dense. Cook quickly over high heat and don’t overcook. Brush with oil to prevent sticking and drying out.

Problem: Sausage has an off or sour flavor.

Solution: Ensure spices are fresh, not stale. Discard sausage left at room temperature too long before cooking. Monitor for spoilage.

Problem: Sausage casings are tearing.

Solution: Soak casings well and lubricate with oil before stuffing. Work slowly and avoid overfilling. Check for defects in casing before use.

Problem: Sausage has an uneven texture.

Solution: Be sure meat is very cold during grinding to prevent smearing. Mix well and pass through grinder twice for even distribution of fat and seasoning.

Get Creative with Homemade Chicken Sausage

The possibilities are endless when making chicken sausage from scratch. Let your imagination run wild and soon you’ll have signature recipes to impress family and friends. Start with the basic recipe here and then begin experimenting with exciting new flavor combinations. Before you know it, you’ll be hooked on the fun, rewarding experience of homemade chicken sausage creations.

Chicken sausage casings are typically made from natural casings (animal intestines) or artificial casings (collagen or cellulose). Natural casings are the most traditional and are made from the intestines of various animals, while artificial casings are made from collagen (derived from animal hides) or cellulose.