Chicken Sausage Recipe
Homemade chicken sausage is a healthy and flavorful alternative to store-bought versions. This recipe uses lean ground chicken, herbs, and spices to create a juicy and delicious sausage that can be grilled, pan-fried, or baked. Perfect for breakfast, lunch, or dinner, these sausages are free from preservatives and fillers, making them a wholesome choice for any meal.
Equipment
- Large mixing bowl
- Measuring spoons
- Meat grinder (optional)
- Sausage stuffer (optional)
- Plastic wrap or sausage casings (optional)
- Frying pan or grill
- Food processor (optional)
Ingredients
- For the Chicken Sausage:
- 2 lbs ground chicken thighs for more moisture
- 2 tbsp olive oil or melted butter for extra juiciness
- 2 cloves garlic minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fennel seeds optional, for a classic sausage flavor
- 1/2 tsp crushed red pepper flakes adjust for spice level
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley chopped
- 1 tbsp apple cider vinegar or lemon juice for tanginess
- 1 tsp brown sugar or honey optional, for slight sweetness
- For Cooking Optional:
- 1 tbsp olive oil or butter for frying
Instructions
- Prepare the Sausage Mixture
- In a large mixing bowl, combine ground chicken, minced garlic, onion powder, paprika, oregano, thyme, fennel seeds, red pepper flakes, salt, black pepper, parsley, apple cider vinegar, and brown sugar (if using).
- Mix everything thoroughly until well incorporated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional but recommended).
- Shape the Sausages
- If making patties: Form the mixture into small, round patties about ½ inch thick.
- If making links: Roll the mixture into log shapes and wrap tightly in plastic wrap, twisting the ends. Refrigerate for an hour to set the shape.
- If using casings: Stuff the mixture into sausage casings using a sausage stuffer, then twist into individual links.
- Cook the Sausages
- Pan-Frying:
- Heat 1 tbsp of olive oil or butter in a frying pan over medium heat.
- Cook sausage patties or links for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Grilling:
- Preheat the grill to medium heat.
- Grill the sausages for about 5-6 minutes per side, or until fully cooked.
- Baking:
- Preheat oven to 375°F (190°C).
- Place sausages on a lined baking sheet and bake for 20-25 minutes, flipping halfway through.
- Serve and Enjoy
- Serve with eggs and toast for breakfast.
- Add to pasta, rice bowls, or sandwiches for a hearty meal.
- Pair with mustard, ketchup, or a dipping sauce of choice.
Notes
For extra moisture: Use a mix of chicken thighs and breasts.
For a spicy kick: Increase red pepper flakes or add cayenne pepper.
To store: Refrigerate raw sausage mixture for up to 2 days or freeze for up to 3 months.
To freeze cooked sausages: Store in an airtight container and reheat in the microwave or pan before serving.
For a leaner version: Use all chicken breast but add 1 tbsp of olive oil to prevent dryness.
For a spicy kick: Increase red pepper flakes or add cayenne pepper.
To store: Refrigerate raw sausage mixture for up to 2 days or freeze for up to 3 months.
To freeze cooked sausages: Store in an airtight container and reheat in the microwave or pan before serving.
For a leaner version: Use all chicken breast but add 1 tbsp of olive oil to prevent dryness.