chicken sausage recipe chicken sausage recipe

Step-by-Step Guide to Making Delicious Chicken Sausage at Home

Chicken sausage is probably one of the easiest things to make in the kitchen.In fact, it has less fat and calories than traditional pork. But it doesn’t lack in flavor!

Store bought sausages come with preservatives, homemade ones allow you to choose your own ingredients. Maybe even tailor flavors to a specific mood.

So let’s get this yummy journey started!

Why Make Chicken Sausage at Home?

The first question that might come to your mind when reading this is, why make chicken sausages at home? They’re already so easily available in stores. Right?

Chicken sausage often has fillers or additives that store-bought options rely on for that iconic taste. In fact, studies have confirmed these packaged sausages often contain undeclared species in them. Homemade sausage is free from these extra components. So crafting your own chicken sausages not only tastes better but also develops skills in cooking.

The fact is, when made at home, chicken sausage allows for complete control over proportions and ingredients. You can use different herbs or spices to play with flavors and create more unique profiles.

chicken sausage recipes
Sausages on the grill pan on the wooden background. Source: Freepik

Step-by-Step Instructions for Making Chicken Sausage

Let’s get cracking and start gathering all our tools beforehand so we don’t make any mistakes.

What You’ll Need:

Ingredients such as food as ground chicken, spices and casings

Starting with quality ground chicken is key. Opt for thigh meat if you can; it’s juicier and more flavorful. For spices, think about the classics like sage, thyme, garlic, and black pepper, or get adventurous with smoked paprika or fennel seeds. Don’t forget to purchase natural casings, which are typically made from intestines and add that characteristic snap when you bite into the sausage.

Equipment such as a meat grinder and sausage stuffer

A sturdy meat grinder will help you achieve the right texture for your sausage mix recipe. The sausage stuffer, whether a standalone device or an attachment for your grinder, ensures that you can fill your casings evenly and with ease. These tools might be an investment, but they’re invaluable for sausage making and other culinary ventures.

Instructions

Step 1: Gather the Necessary Ingredients and Equipment

Prepare your kitchen with ground chicken, an array of spices, and natural casings. The equipment is just as important: a meat grinder and sausage stuffer are essential tools for this task. Together, these ingredients and tools will lay the foundation for your homemade sausage.

Starting with quality ground chicken is key. Opt for thigh meat if you can; it’s juicier and more flavorful. For spices, think about the classics like sage, thyme, garlic, and black pepper, or get adventurous with smoked paprika or fennel seeds. Don’t forget to purchase natural casings, which are typically made from intestines and add that characteristic snap when you bite into the sausage.

A powerful meat grinder is key to giving your sausage mix the right texture. The sausage stuffer (whether attached or not), on the other hand, will allow you to fill casings with ease and evenness. These tools will be a big investment, but they’ll be very useful in making sausages and more.

Step 2: Prepare Chicken and Seasonings

Now for the fun part — making your chicken and seasonings flavorful. You have to grind the chicken if it isn’t already before mixing in any spices you want. This step is where you can really let your imagination go wild with tastes, so don’t be afraid to taste it throughout and make adjustments as necessary.

Grinding up chicken

If you’re using whole cuts of chicken, cut them into small enough pieces that they’ll fit inside your grinder. Let them chill in the freezer for a bit so they grind smoothly. Use a plate with medium-sized holes during this process so that it reaches its ideal consistency.

Mixing in seasonings

When all of that’s done, move your ground chicken into a bigger bowl. Sprinkle all of your spices on top then mix everything together with clean hands. Make sure everything is spread evenly by kneading it while cold and once spread out put it in the fridge.

Step 3: Stuff Sausage

Now we start turning that seasoned ground chicken into actual sausages! Fill those casings up but don’t forget to squeeze out any air pockets! Both patience and care are important at this stage.

Preparing casings

Usually when natural casings are bought, they’re packed with salt inside. Give them a good rinse beforehand until there’s no more salt present then soak them in warm water. Leaving about an inch of casing hanging loose then slip the rest onto the tube until you reach the length you want one end should be free while the other end has all of the casing on it.

apple flavored sausage
Grilled sausages on dark background. Source: Freepik
Stuffing mixture into casings

Feed your seasoned vegetables and chicken mix through the sausage stuffer. Use the crank handle to push it through until it’s fully filled up without bursting the casing. Then twist it into links while alternating directions to secure them

Step 4: Link and Shape Sausages

It’s important that each piece is the same size so take your time with this step. Once that’s done they’ll be ready to cook or store.

Creating individual sausage links

Decide on a length per sausage link then pinch at that interval. Make a few twists so that each one stays the way you want it to be. If any air bubbles form, use a needle and prick them away.

Shaping and tying off sausages

After forming all of your links you’ll have to tie them off before they can cook or be stored properly. If you left enough casing at each end then you’ll be able to just knot them together. Although if not use butcher’s twine instead.

Step 5: Cook and Store Sausages

Time for the last two steps — cooking then storing your creation. Keep them on high heat until their internal temperature reaches 165°F (74°C) because only then will they be safe to eat.

Cooking methods – baking, pan-frying, grilling

Each way gives you a different texture and flavor. Baking gives you a more subtle taste and even cooking, pan-frying will make a crispy exterior and grilling gives a smoky char. So pick what you like based on what you’re making.

Storing them properly

Keep the sausages in the fridge for up to four days if you plan on eating them soon. If not wrap each link with parchment paper then put them all in a bag together before freezing them.

Final Thoughts

Congratulations, now you have mastered chicken sausage-making. From picking out the best ingredients all the way to the sweet satisfaction of cooking your very own sausages. Each step an opportunity to get good and stun your family and friends with your skills.

The process is here waiting for you, so go ahead and embrace it. Take joy in all the flavors and recipes until you are content with knowing that what you’ve made is special by definition.

Leave a Reply

Your email address will not be published. Required fields are marked *